Preparation Of Glycosylated Whey Protein Isolate/proanthocyanidins Compounds And Fabrication On Anti-lipid Oxidation Emulsion

Emulsion embedding plant oils rich in polyunsaturated fatty acids,which can effectively prevent their oxidation.Protein can be used as a safe,non-toxic,and biocompatible Pickering emulsion stabilizer.However,protein-stabilized emulsions have some defects,such as easy aggregation under acid-thermal environment and insufficient antioxidant activity.On the basis of previous studies that showed that the Maillard reaction product has good acid thermal stability,the structure of glycosylated whey protein isolate compounds was regulated by proanthocyanidins interaction,and the Pickering emulsion was constructed to resist lipid oxidation.Finally,ultrasonic-assisted Pickering nanoemulsion with high dynamic stability and low viscosity was constructed.The main work contents are as follows:1.Preparation and characterization of glycosylated protein/proanthocyanidins compounds.Optimize the binding ratio of glycosylated whey protein isolate with proanthocyanidins,and p H environment.The compounds were characterized by SDS-PAGE,Fourier infrared spectroscopy,oil-water interfacial tension,and so on.The results showed that the glycosylated proteins and proanthocyanidins formed the compounds mainly through hydrogen bonding and hydrophobic interaction.When the optimal binding ratio of protein to proanthocyanidins was 1:1(w/w)and the p H was 6.0,the particle size of the glycosylated protein/proanthocyanidins compounds prepared was about 119 nm,and the antioxidant capacity of the compounds was verified.2.Preparation,characterization,and anti-lipid oxidation ability of Pickering emulsion.The Pickering emulsion stabilized by glycosylated protein/proanthocyanidins compounds was characterized by laser particle size analyzer,confocal laser scan microscopy,and other techniques.And the stability of Pickering emusion is analyzed.In addition,the volatile components,and the fatty acid composition of tea oil were determined.The results showed that Pickering emulsion stabilized with glycosylated protein/proanthocyanidins compounds has good stability,and anti-lipid oxidation ability.3.Preparation,characterization,and anti-lipid oxidation ability of ultrasound-assisted Pickering nanoemulsion.Optimize the processing conditions of the ultrasonic-assisted preparation of Pickering nanoemulsion,and characterize the Pickering nanoemulsion to verify the stabilit,and finally,determine the changes in the content of oxidation products in the oil.The results show that the best preparation conditions of Pickering nanoemulsion stabilized by glycosylated protein/proanthocyanidins compounds are 40% amplitude(720W)and ultrasonic time 3 min.The Pickering nanoemulsion system has good storage stability,and thermal stability,and can effectively inhibit the formation of oxidation products in oils.