Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Yuhang Xi, Aiping Zhang, Zhongjiang Wang, Shahzad Farooq, Cen Zhang, Liangru Wu, Hui Zhang
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	bamboo shoot protein soy protein isolate emulsion complex oxidation stability Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/27c83dce1f8c4130b21e4bea67ec8438
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:27c83dce1f8c4130b21e4bea67ec8438
record_format	dspace
spelling	oai:doaj.org-article:27c83dce1f8c4130b21e4bea67ec84382021-12-01T23:20:35ZImproved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes2296-861X10.3389/fnut.2021.782212https://doaj.org/article/27c83dce1f8c4130b21e4bea67ec84382021-12-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.782212/fullhttps://doaj.org/toc/2296-861XThe complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.Yuhang XiAiping ZhangZhongjiang WangShahzad FarooqCen ZhangLiangru WuHui ZhangHui ZhangFrontiers Media S.A.articlebamboo shoot proteinsoy protein isolateemulsioncomplexoxidation stabilityNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bamboo shoot protein soy protein isolate emulsion complex oxidation stability Nutrition. Foods and food supply TX341-641
spellingShingle	bamboo shoot protein soy protein isolate emulsion complex oxidation stability Nutrition. Foods and food supply TX341-641 Yuhang Xi Aiping Zhang Zhongjiang Wang Shahzad Farooq Cen Zhang Liangru Wu Hui Zhang Hui Zhang Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
description	The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.
format	article
author	Yuhang Xi Aiping Zhang Zhongjiang Wang Shahzad Farooq Cen Zhang Liangru Wu Hui Zhang Hui Zhang
author_facet	Yuhang Xi Aiping Zhang Zhongjiang Wang Shahzad Farooq Cen Zhang Liangru Wu Hui Zhang Hui Zhang
author_sort	Yuhang Xi
title	Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
title_short	Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
title_full	Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
title_fullStr	Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
title_full_unstemmed	Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes
title_sort	improved oxidation stability of camellia oil-in-water emulsions stabilized by the mixed monolayer of soy protein isolate/bamboo shoot protein complexes
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/27c83dce1f8c4130b21e4bea67ec8438
work_keys_str_mv	AT yuhangxi improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT aipingzhang improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT zhongjiangwang improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT shahzadfarooq improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT cenzhang improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT liangruwu improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT huizhang improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes AT huizhang improvedoxidationstabilityofcamelliaoilinwateremulsionsstabilizedbythemixedmonolayerofsoyproteinisolatebambooshootproteincomplexes
_version_	1718403972281139200

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

Ejemplares similares