Food Chemistry 2014-10-15

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.

Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang, Yang Yuan, Xiao-Quan Yang

文献索引：Food Chem. 161 , 324-31, (2014)

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摘要

This work was to evaluate the potential of soy protein isolate (SPI)-resveratrol (RES) complex as an emulsifier to improve the effectiveness of RES as a natural antioxidant in corn oil-in-water emulsions. The physical properties and oxidative stability of emulsions stabilized by the native SPI-RES and heated SPI-RES complexes were evaluated. The water solubility of RES was enhanced by complexation with SPI, which was mainly driven by hydrophobic interactions. Heat treatment favoured the formation of the SPI-RES complex and endowed it with a higher antioxidant activity. Furthermore, the emulsions stabilized by the SPI-RES complexes showed an increased oxidative stability with reduced lipid hydroperoxides and volatile hexanal. This improving effect could be attributed to the targeted accumulation of RES at the oil-water interface accompanied by the adsorption of SPI, as evidenced by the high interfacial RES concentration. These findings show that the soy protein-polyphenol complex exhibited a good potential to act as an efficient emulsifier to improve the oxidative stability of emulsions. Copyright © 2014 Elsevier Ltd. All rights reserved.