Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Ultrasonics Sonochemistry

Xiongwei Yu¹  Xiuting Li²  Yu Huang³  Xiaoying Luo³  Xiaole Xiang⁴  Shugang Li⁵ 

[1] Corresponding authors at: Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology / School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China, Engineering Research Center of Bio-process, Ministry of Education/ Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China (S. Li).;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, China;Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China;Wuhan Xudong Food Co., Ltd., Wuhan 430000, China;

关键词: Ultrasound;    Small and uniform ovalbumin;    Pectin;    Pumpkin seed oil;    Emulsification stability;    Oxidation stability;   

DOI  :  

来源: DOAJ

【 摘 要 】

Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed that suOVA-PEC-PSO emulsion with a droplet size of 9.82 ± 0.05 μm was successfully self-assembled from PSO, PEC, and suOVA solution (with a droplet size of 230.13 ± 14.10 nm) treated with 300 W ultrasound, owing to the formation of a more stable interfacial film on the surface of droplets. The interfacial, rheological, emulsifying, and antioxidant properties of the suOVA-PES-PSO emulsions were excellent, owing to the synergistic effects between PEC and suOVA solution. Moreover, the physical stability of the suOVA-PEC-PSO emulsions to salt stress, a freeze-thaw cycle, and heat treatment was also increased and the oxidation of linolenic acid was notably delayed. These results have extended the food-related applications of OVA and PSO, and provide a promising foundation for further exploration of the self-assembly of composite emulsions by small and uniform proteins.

【 授权许可】

Unknown