Abstract：
Protein emulsions\' poor physical and oxidative stabilities restrict their use in functional foods. Soy protein isolate (SPI) emulsions\' physical stability was enhanced by adding young apple polyphenols (YAP) in this study, but decreased when YAP was 0.12%. YAP binding prefolded SPI\'s structure, which promotes efficient SPI stacking at the interface. YAP also improved SPI emulsions\' oxidation resistance in a dose-dependent manner. SPI-YAP interaction promoted more YAP adsorption (>80%) at the interface, which increased emulsions\' antioxidant capacities twofold. Furthermore, over 90% of unsaturated fatty acids were preserved, and the oxidation of lipid-SPI-β-carotene appeared to be reduced as YAP increased. In addition, SPI-YAP emulsions were effective in encapsulating and safeguarding β-carotene during emulsion storage and in vitro digestion, leading to a delayed and maximum release of β-carotene. This study improves the understanding of polyphenols inhibition on lipid-protein oxidation through interface strengthening and broadens the potential applications of YAP and SPI in functional foods.
摘要：
蛋白质乳液的物理和氧化稳定性差限制了它们在功能性食品中的使用。大豆分离蛋白（SPI）乳液的物理稳定性通过添加苹果多酚（YAP）在本研究中提高，但当YAP为0.12%时下降。YAP绑定预折叠SPI的结构，这促进了接口的有效SPI堆叠。YAP还以剂量依赖性方式提高了SPI乳液的抗氧化性。SPI-YAP相互作用促进了更多的YAP在界面的吸附(>80%),这将乳液的抗氧化能力提高了两倍。此外，超过90%的不饱和脂肪酸被保存，随着YAP的增加，脂质-SPI-β-胡萝卜素的氧化似乎减少。此外,SPI-YAP乳液在乳液储存和体外消化过程中可有效包封和保护β-胡萝卜素，导致β-胡萝卜素的延迟和最大释放。这项研究提高了对多酚通过界面强化抑制脂质-蛋白质氧化的理解，并拓宽了YAP和SPI在功能食品中的潜在应用。
