title: Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
abstract: Rutin is a common dietary flavonoid with important antioxidant and pharmacological activities. However, its application in the food industry is limited mainly because of its poor water solubility. The subcritical water (SW) treatment provides an efficient technique to solubilize and achieve the enrichment of rutin in soy protein isolate (SPI) by inducing their complexation. The physicochemical, interfacial, and emulsifying properties of the complex were investigated and compared to the mixtures. SW treatment had much enhanced rutin-combined capacity of SPI than that of conventional method, ascribing to the well-contacted for higher water solubility of rutin with stronger collision-induced hydrophobic interactions. Compared to the mixtures of rutin with proteins, the complex exhibited an excellent surface activity and improved the physical and oxidative stability of its stabilized emulsions. This improving effect could be attributed to the targeted accumulation of rutin at the oil-water interface accompanied by the adsorption of SPI resulting in the thicker interfacial layer, as evidenced by higher interfacial protein and rutin concentrations. This study provides a novel strategy for the design and enrichment of nanovehicle providing water-insoluble hydrophobic polyphenols for interfacial delivery in food emulsified systems.
authors.affiliation: Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
authors.forename: Xiao-Wei
authors.initials: XW
authors.lastname: Chen
authors.affiliation: Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China. fejmwang@scut.edu.cn.
authors.forename: Jin-Mei
authors.initials: JM
authors.lastname: Wang
authors.affiliation: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
authors.forename: Xiao-Quan
authors.initials: XQ
authors.lastname: Yang
authors.affiliation: Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
authors.forename: Jun-Ru
authors.initials: JR
authors.lastname: Qi
authors.affiliation: Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
authors.forename: Jun-Jie
authors.initials: JJ
authors.lastname: Hou
mesh_terms: D000327:Adsorption; D000975:Antioxidants / Q000494:pharmacology; D055598:Chemical Phenomena; D004655:Emulsions; D005504:Food Analysis; D005511:Food Handling; D057927:Hydrophobic and Hydrophilic Interactions; D059808:Polyphenols / Q000737:chemistry; D012431:Rutin / Q000737:chemistry*; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D059808:Polyphenols; D030262:Soybean Proteins; D014867:Water; D012431:Rutin
keywords: emulsifying properties; interfacial adsorption; rutin; soy protein; subcritical water