通过大米白蛋白-γ-Oryzanol复合物稳定的高内相乳液,增强凝强度和氧化稳定性
Cungang Li1, Fangyuan Chen1, Xin Wang1
1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510640, People's Republic of China.
International journal of biological macromolecules
|January 24, 2026
概括
米白蛋白 (RBA) 和γ-oryzanol复合物增强高内部相乳液 (HIPEs) 的稳定性. 最佳的γ-瑞醇度可以改善RBA.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 高内相乳液 (HIPEs) 需要有效的稳定剂.
- 米白蛋白 (RBA) 显示出潜力,但需要增强.
- 植物醇如g-oryzanol可以改变蛋白质的功能.
研究的目的:
- 使用γ-瑞醇复合体来提高HIPE中RBA的稳定能力.
- 为了研究g-oryzanol度对HIPE特性的影响.
- 为了阐明RBA和γ-oryzanol之间的相互作用机制.
主要方法:
- 在RBA和不同度的γ-oryzanol之间形成复杂的.
- 由RBA-γo复合体稳定的HIPEs的制备和表征.
- 分析机械性能,氧化稳定性和界面行为.
- 同焦激光扫描显微镜和多光谱分析.
主要成果:
- 最佳的γ-瑞醇 (0.2%) 增强了RBA的疏水性和界面吸附.
- RBA-γo复合物形成了一个统一的网络,改善了HIPE凝强度,粘度和氧化稳定性.
- 相互作用是通过疏水力和键发生的,中度的 γo 诱导RBA展开.
结论:
- 蛋白质-植物复合物为HIPEs提供了增强的稳定性.
- 控制的蛋白质展开改善了界面膜的形成和乳液的稳定性.
- RBA-γo复合物是功能性HIPE和营养递送的有希望的天然稳定剂.
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