Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions

• DOI: 10.1016/j.lwt.2023.115484
• Publication Date: 2023-10-31T09:51:54Z
• Authors: Hui-Hui Gao; Ting-Ting Lv; Xin Gao; Yi-Wei Zhang; Jing-Yang Yuan; Zhao Qin; Hua-Min Liu; Xue-De Wang
• Keywords: Hydrophobic effect; Lipid Oxidation; Aqueous two-phase system

Protein-based emulsions are extremely sensitive to droplet aggregation. The interaction between the proanthocyanidins (PAs) and protein can affect efficacy of on stability emulsions. In this study, PAs with different molecular weights ethyl acetate (EA) retained aqueous (RA) phase were prepared from Chinese quince fruit mixed soy isolate (SPI) form complexes, their effects physical oxidative oil-in-water (O/W) assessed. results confirmed that SPI had fewer α-helices more random coils when bound EA RA. main forces hydrogen bonds hydrophobic interactions. Furthermore, RA-SPI, particularly EA-SPI, showed better foaming, emulsifying antioxidant properties than SPI. activity index values EA-SPI RA-SPI 39.7% 33.4% higher SPI, respectively. O/W stabilized by lower those RA-SPI. At day 15, lipid hydroperoxide content was 30.5% 10.3% emulsion, This study provides a basis for as natural antioxidants improve