Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions.
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.
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China.
Zhi-Li
ZL
Wan
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China.
Jin-Mei
JM
Wang
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China.
Li-Ying
LY
Wang
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China.
Yang
Y
Yuan
Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. Electronic address: fexqyang@scut.edu.cn.
Xiao-Quan
XQ
Yang
D000975:Antioxidants / Q000494:pharmacology; D003314:Corn Oil / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005453:Fluorescence; D010084:Oxidation-Reduction; D010316:Particle Size; D000077185:Resveratrol; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D013267:Stilbenes / Q000737:chemistry* / Q000494:pharmacology; D014867:Water / Q000737:chemistry
D000975:Antioxidants; D004655:Emulsions; D030262:Soybean Proteins; D013267:Stilbenes; D014867:Water; D003314:Corn Oil; D000077185:Resveratrol
Oil/water emulsion; Oxidative stability; Protein–polyphenol interaction; Resveratrol; Soy protein isolate