食品科学2018，Vol.39Issue(9)：1-6,6.DOI:10.7506/spkx1002-6630-201809001
木犀草素-乳清蛋白复合物对乳液物理稳定性和氧化稳定性的影响
Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions
摘要
Abstract
In this study, heated and native whey protein were separately employed as emulsifiers to prepare oil-in-water (O/W) emulsions using a high-pressure homogenizer. Luteolin at different concentrations (0.00, 0.05, 0.10, 0.20 and 0.40 mg/mL) were added to the emulsions to form whey protein-luteolin complex. Fluorescence spectra, dynamic light scattering spectra, and the contents of protein and luteolin at the interface were determined in order to evaluate the potential influence of the complex as a natural antioxidant on the physical and chemical stability of emulsions. The formation of whey protein-luteolin complex was verified by analysis of fluorescence spectra and fluorescence quenching occurred. Based on the peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) value, whey protein-luteolin complex significantly improved the oxidative stability (P < 0.05), but had no significant effect on the physical stability of emulsions (P > 0.05). The heating treatment could improve the adsorption of luteolin but blocked protein at the interface. However, luteolin content had no significant effect on the adsorption of protein (P > 0.05).关键词
乳液/乳清蛋白/木犀草素/物理稳定性/氧化稳定性Key words
emulsion/ whey protein/ luteolin/ physical stability/ oxidative stability分类
轻工纺织引用本文复制引用
袁婷兰,朱雯婷,陈先鑫,刘文强,朱雪梅,熊华..木犀草素-乳清蛋白复合物对乳液物理稳定性和氧化稳定性的影响[J].食品科学,2018,39(9):1-6,6.基金项目
国家自然科学基金地区科学基金项目(31460427) （31460427）
