National Natural Science Foundation of China [:32272261]; Hubei Provincial Excellent Young and Middle Aged Science and Technology Innovation Team Plan for Colleges and Universities [T2022023]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72h) were the most stable, with a thick interfacial film on th...
