The reconstituted soybean protein isolate (SPI) was constructed by adjusting the ratios of its main components, namely lipophilic protein (LP), glycinin (11S), and β-conglycinin (7S). The effects of different LP/11S/7S ratios on stability and delivery function of transglutaminase-induced emulsion gel were investigated. The reconstituted SPI with a high proportion of LP had lower particle size, higher surface charge and excellent interface affinity, which helped to strengthen microstructure of emulsion gel. The reconstituted SPI emulsion gels exhibited higher viscoelasticity and water holding capacity, and the freeze-thaw, thermal and pH stability were enhanced. Furthermore, reconstituted SPI emulsion gels increased encapsulation efficiency of quercetin to 92.2%, which facilitated its chemical stability and promoted bioaccessibility to 61.78%. Therefore, reconstituted SPI emulsion gel can be improved by regulating ratios of LP, 7S and 11S, thus promoting quercetin delivery, which provides a theoretical basis for construction and application of stable SPI-based emulsion gel carriers.
Mixed-protein gel systems have emerged as an effective strategy for tailoring textural and structural properties in sustainable food systems. In this study, the effects of varying ratios (1:1, 2:1, 4:1) and thermal pretreatment (75, 85, 95 °C) of soy protein isolate (SPI) on the gelation behavior of transglutaminase (T...
Pea, faba bean, and soy protein isolates (PPI, FPI, SPI) are increasingly used as primary ingredients for developing plant-based gels for cheese and meat analogues. A major challenge is their limited functionality, including low solubility, poor emulsifying capacity, and restricted molecular flexibility, which together...
Ashwitha Poojary, O. Gouseti, Poul Erik Jensen· Food and Bioprocess Technolo...· 1 citation
Proteins are effective carriers for polyphenols, yet whether structural differences between plant- and animal-derived proteins influence the delivery and functionality of polyphenols in their nanocomplexes remains unclear. In this study, soy protein isolate-curcumin (SPI-CUR) and myofibrillar protein-curcumin (MP-CUR)...
Xiao-Yun Liu, Yang Meng, Zhi-Kun Yang et al.· Journal of Food Science· 0 citations
BACKGROUND
Rutin, a flavonol polyphenol, inhibits α-glucosidase activity and reduces starch digestibility, yet its application is limited by poor aqueous solubility, poor thermal stability, and low bioaccessibility. Rutin-protein nanoparticles have been shown to improve rutin stability. This study aimed to investigate...
Zigao Chen, Yuteng Fu, Xiuting Hu et al.· The Journal of the Science o...· 0 citations
Background Curcumin has applications in food and medical industries, but its stability and bioaccessibility are poor. Coconut cake albumin (CCA) has potential as a component of the curcumin-loading system; however, relative data are scare. Methods Herein, emulsion gels were formed using coconut cake albumin modified by...
