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- W4323658052 abstract "Protein-based high internal phase Pickering emulsions (HIPPEs) feature numerous multi-functionalities and widespread applications. However, the direct use of native proteins for the constructions of HIPPEs is limited since it is fragile under various conditions. Here, cold plasma was used to modify soy protein isolates (SPI) to improve their surficial properties. Meanwhile, proanthocyanidins (PA) were applied to interact with cold plasma-treated SPI to form complex. Furthermore, the well-prepared SPI-PA complex was used to construct novel HIPPEs. Results showed cold plasma treatment significantly improved the functionalities of SPI, which were confirmed by surface hydrophobicity (H0 ＜ 500), sulfhydryl (SH) groups and spectral analysis. Further, the emulsification and oxidation resistance of cold plasma treated SPI were enhanced after forming complex with PA. Soybean oils can be stabilized by SPI-PA complexes to form HIPPEs with a lipid oxidation inhibition rate of ＞ 65%, creaming index (CI) ＞ 80%, excellent rheological properties and better stability compared with conventional emulsion systems. Overall, this SPI-PA complexes provides a unique approach to improve the emulsification and oxidation resistance to engineer HIPPEs with versatile applications." @default.
- W4323658052 created "2023-03-10" @default.
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- W4323658052 date "2023-05-01" @default.
- W4323658052 modified "2023-09-28" @default.
- W4323658052 title "Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex" @default.
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- W4323658052 doi "https://doi.org/10.1016/j.foodres.2023.112664" @default.
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