数字农科院2.0

Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

文献类型： 外文期刊

作者： Khan, Nasir Mehmood;Sun, Hong-Nan;Zhang, Miao;Mu, Tai-Hua;Ahmad, Shujaat;Liu, Hui

作者机构：

关键词： High hydrostatic pressure;interface;ionic polysaccharides;rheology;sweet potato protein hydrolysates

期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN： 0950-5423

年卷期： 2024 年

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： This study aims to explore the potential of high hydrostatic pressure (HHP, 300-500 MPa) and ionic polysaccharides (sodium alginate, SA; chitosan, CH) in improving interfacial stability of sweet potato protein hydrolysate (SPPH) emulsions. HHP markedly improved emulsifying performance of SPPH with SA and CH at different concentrations (0.02% and 0.06%, w/v) and enhanced the apparent viscosities of their emulsions. SPPH-CH0.02% at 400 MPa showed the highest emulsifying stability index (ESI, 255.96 min) and zeta potential absolute value (54.13 mV), and its emulsion exhibited the highest adsorbed peptide and CH at interface (31.72% and 1.51%, respectively) and oxygen radical absorbance capacity (ORAC) value of interfacial layer (264.56 mu g TE mL-1). Additionally, multiple potential antioxidant peptides were obtained from interfacial layer of emulsion stabilised with SPPH-CH0.02% at 400 MPa through LC-MS/MS, and the relationship between their structure and emulsion stability was analysed. Therefore, HHP has great application potential in production of SPPH-CH emulsion with enhanced stability. SPPH was mixed with sodium alginate (SA) and chitosan (CH) for preparing emulsion. HHP enhanced peptide-polysaccharide interaction of the emulsions, and multiple potential antioxidant peptides were obtained from the interfacial layer. image

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