Physicochemical and digestive characteristics of high internal phase emulsion based on pumpkin seed oil bodies prepared at different pHs
Year: 2024
Type: article
Abstract: In this study, we prepared HIPEs-PSOB with 83% oil phase based on pumpkin seed oil body at pH 6.5, pH 9.0 and pH 11.0. With the increase of extraction pHs, the content of extrinsic protein, bound water, immobilized water, particle size, viscosity, viscoelastisity and shear stress decreased, and the free water and isoelectric point of HIPEs-PSOB increased. The hydrolysis rate of extrinsic proteins of all HIPEs-PSOB was higher than that of oleosin. The proteins were hydrolyzed during gastric digestion to produce resistant peptides. CLSM showed that all HIPEs-PSOB coalesced during gastric and the droplets were significantly reduced and dispersed in the intestine. The total FFA release decreased with the increase in extraction pH. This study provided a theoretical basis for the investigation and application of OBs and HIPEs.
Source: LWT
Authors: Bingrui Liu, Yingying Wu, Yuan Fang, Lele Chen, Xiuzhen Ding, Wentao Wang, Luping Zhao
Institution: Shandong Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4404900373