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    Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

    Year: 2022

    Journal: Food Chem., Volume 387, SEP 1

    Authors: Yan, Shizhang; Xu, Jingwen; Liu, Guannan; Du, Xiaoqian; Hu, Miao; Zhang, Shuang; Jiang, Lianzhou; Zhu, Huaping; Qi, Baokun; Li, Yang

    Organizations: National Key Research and Development Program of China [2021YFD2100301-01]

    Keywords: Soy protein; Tea saponin; Microstructure; Protein oxidation; Lipid oxidation; Rheological properties

    Herein, the effects of the concentration (0.1%-1.0%, w/v) and addition sequence of tea saponin (TS) on the physical stability, oxidative stability, rheological properties, and in vitro digestion of the emulsions stabilized by heat-induced soy protein isolate nanoparticles (SPs) were investigated. The results revealed that the concentration and addition sequence of TS have significant impact on the microstructure, stability, rheological properties, and in vitro digestion of the emulsions. TS was shown to not only fill the interfacial gaps but also adsorb on the particle surfaces, contributing to interfacial wettability. With increasing TS concentration, interfacial tension decay is clearly observed. Further, TS endows the droplets with electrostatic repulsion and steric resistance, preventing their flocculation, coalescence, and oxidation. Finally, in vitro digestion experiments demonstrated that the presence of TS delayed the lipid digestion of the emulsions.
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