Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in...

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Bibliographic Details
Main Authors: Yuhang Xi, Aiping Zhang, Zhongjiang Wang, Shahzad Farooq, Cen Zhang, Liangru Wu, Hui Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-12-01
Series:Frontiers in Nutrition
Subjects:
bamboo shoot protein
soy protein isolate
emulsion
complex
oxidation stability
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.782212/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2021.782212/full

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