Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid.
J Agric Food Chem
; 68(19): 5437-5447, 2020 May 13.
Article
em En
| MEDLINE
| ID: mdl-32320610
ABSTRACT
The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv-GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv-GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv-GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv-GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv-GA complex could increase the viscosity and lipid antioxidant capacity of Pv-GA/CLA microemulsion. The Pv-GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Fosvitina
/
Emulsificantes
/
Ácido Gálico
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article