苹果提取物对花生蛋白水解物水包油乳状液氧化稳定性的影响

将苹果提取物(apple extract,AE)添加到花生蛋白水解物(peanut protein hydrolysate,PPH)制备的乳状液中,通过测定絮凝稳定性、凝结稳定性、氧化稳定性、色氨酸荧光损失及蛋白分布等指标,探讨PPH与AE对乳状液脂质氧化的联合抑制作用以及乳状液的氧化稳定性。研究结果表明,蛋白质与多酚化合物能够形成共价结合,提高乳状液的稳定性。还能增加PPH在界面上的吸附量,有效的降低PPH制备的乳状液在贮藏期间的过氧化物和丙二醛的生成量。界面膜上的AE和PPH协同作用提供改进的物理屏障,促进乳状液在储存期间的氧化稳定性。添加AE浓度为100μg/mL时,乳状液在储藏期间最为稳定,但是AE的添加量超过100μg/mL会与PPH形成竞争吸附,影响PPH在界面上的分布,导致稳定性下降。

Effect of Apple Extract on Oxidation Stability of Peanut Protein Hydrolysate Oil in Water Emulsion

The stability of oil-in-water emulsions prepared with porcine peanut protein hydrolysates(PPH)was investigated with apple extract(AE). Flocculation stability,coagulation stability,oxidation stability,tryptophan fluorescence loss and protein distribution of emulsions were determined. The combined inhibition of PPH and AE on lipid oxidation of emulsion and the oxidative stability of emulsion were studied. The results showed that protein and polyphenol compounds could form covalent binding and improve the stability of emulsion. It could also increase the adsorption capacity of PPH on the interface and effectively reduce the generation of peroxide and malondialdehyde in the emulsion prepared by PPH during storage. The AE and PPH could form physical barrier at the interface and promote the oxidation stability of emulsion during storage. When the concentration of AE was 100 μg/mL,the emulsion was the most stable during storage. However,when the amount of AE was more than 100 μg/mL,it would form competitive adsorption with PPH,which would affect the distribution of PPH on the interface and lead to the decrease of stability.