A low-oil-phase emulsion gel (Î¦ < 0.3) was prepared via high-pressure homogenization (HPH) of composite nanoparticles of soybean protein isolate (SPI) with different curcumin concentrations. Native-PAGE electrophoresis, fluorescence spectroscopy, and Fourier-transform infrared spectroscopy demonstrated that the SPI and curcumin were bound by hydrophobic interactions within the nanoparticles (SPI-Cur-NPs). The three-phase contact angle (Î¸o/w) was altered by the addition of curcumin, and the particles exhibited outstanding wettability (Î¸o/w = 80.6 Â± 1Â°) at a curcumin concentration of 50Î¼M. According to the confocal laser scanning microscopy and cryo-scanning electron microscopy images, the network of emulsion gels with an oil phase of 30% was mainly composed of compact "aggregated" oil droplets, which were mainly formed due to inter-droplet hydrophobic interactions. The formation of such a gel network and the addition of curcumin avoided oxidative deterioration, and maintained a lower peroxide value, which was 1.8 times lower than that of the...
Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles.
Zhi Zheng, School of Food and Biological Engineering, Key Laboratory for Agricultural Products, Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China. E-mail email@example.com
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Chen-Xing Du, Jing-Jing Xu, Shui-Zhong Luo, Xing-Jiang Li, Dong-Dong Mu, Shao-Tong Jiang, Zhi Zheng; Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles.. IFIS Food and Health Sciences Database 2022; doi:
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