This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of the complexes, and to investigate the properties of emulsions produced by the protein-polysaccharide complexes. The physicochemical (e.g., solubility, surface hydrophobicity, free sulfhydryl, and disulfide bond (SS) content), interfacial (e.g., rheology), and emulsifying properties (e.g., droplet size, turbidity, emulsion stability, and emulsion activity indexes) of the protein-polysaccharide complexes were examined. The protein-polysaccharide complexes exhibited improved solubility around pI. Among all the treatments, the PPI & modified starch complexes showed better functional properties than the others. The emulsions from the protein-polysaccharide complex were shown to be stable during a 40-day storage. The emulsions also provided good protection of oil droplets against oxidation.

Industrial relevance

The new protein-polysaccharide complex system and the microemulsions produced by the complexes may provide a good delivery system for the protection and delivery of hydrophobic bioactive compounds for the production of liquid food products, including acidic products, with enhanced nutritional values.

中文翻译：

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人工热超声和pH值变化产生的植物蛋白-多糖复合物对水包油乳状液结构和稳定性的影响

进行这项研究的目的是开发一种蛋白质-多糖复合物系统，该系统具有通过新的MTS + pH转换方法生产的蛋白质纳米聚集体，以解决pI附近蛋白质的低溶解度问题，检查复合物的功能特性并进行研究蛋白质-多糖复合物产生的乳液的性质。物理化学性质（例如，溶解度，表面疏水性，游离巯基和二硫键（S检查了蛋白质-多糖复合物的S）含量，界面（例如流变学）和乳化性质（例如液滴尺寸，浊度，乳液稳定性和乳液活性指数）。蛋白质-多糖复合物在pI附近表现出改善的溶解性。在所有处理中，PPI和改性淀粉复合物均显示出比其他方法更好的功能特性。蛋白质-多糖复合物的乳液在储存40天后显示稳定。乳液还提供了良好的保护油滴免受氧化。

行业相关性

新的蛋白质-多糖复合物系统和由复合物产生的微乳状液可提供良好的传递系统，以保护和传递疏水性生物活性化合物，以生产营养价值更高的液体食品（包括酸性产品）。