Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion

Abstract

The unsaturated nature of flaxseed oil renders it susceptible to oxidation during storage. Glycated myofibrillar protein (MP)-polyphenol conjugates were used to improve the emulsifying characteristics of MP-flaxseed oil emulsion. The role of polyphenols, namely, (−)-epigallocatechin-3-gallate (EGCG), catechin (C) and gallic acid (GA), conjugated to MP-dextran (DX) covalent complex on emulsifying properties, stability characteristics and interfacial behavior of MP-flaxseed oil emulsion was investigated. MP-DX-polyphenol covalent complexes were more effective in decreasing creaming index within 24 h while increasing apparent viscosity, oxidation stability and forming more uniform emulsion. Furthermore, the concentration of interfacial proteins around oil droplets increased with polyphenols conjugation (from 3.78 to 9.52 mg/m2), especially with conjugation by EGCG (9.52 mg/m2), thereby contributing to an enhancement in flaxseed emulsion stability. Glycated MP-polyphenol conjugate was a promising emulsion stabilizer to effectively increase emulsion characteristics of flaxseed emulsion.