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Liu J, Xu D, Cao Y, Wang B, Wang S, Sun B. Modification of Physicochemical Properties by Heteroaggregation of Oppositely Charged Lactoferrin and Soybean Protein Isolate Coated DHA Emulsion Droplets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12306-12315. [PMID: 30346753 DOI: 10.1021/acs.jafc.8b02713] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this study, the effect of heteroaggregation (HA) on the physicochemical stability and the formation of volatile substances of DHA emulsions was investigated. HA-DHA emulsions were produced by combination of lactoferrin (LF)-DHA and soy protein isolate (SPI)-DHA emulsions at pH 6.0. Zeta-potentials, droplet sizes, stability, and microstructures were measured as a function of different ratios of LF-DHA to SPI-DHA droplets. DHA oxidation of single and HA emulsions was determined through measurements of lipid hydroperoxides, thiobarbituric acid reactive substances, and the formation of volatile substances. LF-DHA to SPI-DHA droplets ratios of 5:5, 4:6, and 3:7 formed stable emulsions. The lowest zeta-potential, biggest droplet size, and optimum physical stability of heteroaggregated emulsion occurred at a 5:5 of LF-DHA to SPI-DHA droplet ratio. Microstructure behavior indicated that the HA emulsions (LF-DHA droplets/SPI-DHA droplets = 5:5) formed specific three-dimensional uniform networks. The formation of thiobarbituric acid reactive substances, lipid hydroperoxides, and volatile compounds including hexanal and ( E, E)-2,4-heptadienal decreased in HA compared to single emulsions. The results indicated that the physicochemical stability of DHA emulsions was enhanced and that the formation of volatile substances was inhibited by HA. It thus demonstrated the utilization of HA to improve the stability of bioactive compounds in emulsions.
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Affiliation(s)
- Jiawei Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food & Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety , Beijing Technology & Business University , Beijing , China
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