Non-covalent interaction of sesamol with myofibrillar protein enhances antioxidant efficacy and emulsion storage stability
Year: 2026
Type: article
Abstract: In this study, yak myofibrillar proteins (MPs) were conjugated with different concentrations of sesamol (0, 20, 40, 80, and 160 mg/g protein), and the resulting complexes were employed to fabricate flaxseed oil-in-water emulsions. The UV-Vis and FTIR spectroscopy confirmed the successful formation of MP-sesamol complexes. SDS-PAGE analysis revealed that sesamol induced aggregation and cross-linking of MPs, as evidenced by the reduced intensity of several protein bands. Sesamol supplementation of 20-160 mg/g enhanced the thermal stability and antioxidant capacity of MPs in a concentration-dependent manner. When applied to emulsion systems, the MP-sesamol complexes resulted in remarkably smaller particle sizes, lower instability indices and higher absolute zeta potentials. Emulsions stabilized by these complexes exhibited reduced droplet coalescence and creaming, along with a more uniform and finer oil droplet distribution throughout storage. Furthermore, the complexes effectively retarded lipid oxidation in the emulsions. These findings demonstrate the potential of the MP-sesamol complex as a novel emulsifier with integrated antioxidant properties, suggesting promising applications for enhancing emulsion stability and shelf-life in food systems.
Source: LWT
Institutions: Southwest Minzu University, Sichuan Tourism University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,240
Awards: G3066916675, G3702305901
OpenAlex ID: W7147366194