Study on the stability of flaxseed oil quality by the complex of spirulina protein-procyanidins
ZENG Qiaohui
YU Xingtong
LIN Miaoluan
Abstract：In order to study the effect of the complex spirulina protein-procyanidins on the stability of flaxseed oil emulsion quality,the spirulina protein with a purity of 98.14％was extracted by high pressure homogenization after being dissolved in weak alkaline electrolytic water.The complex was formed by ultrasonic mixing with procyanidins in a ratio of 1∶2(V∶V).The complex had a certain antioxidant capacity.The effects of protein concentration,procyanidins concentration and oil volume ratio on the stability of emulsion were studied with lipid oxidation analysis(POV value,TBARS value),optical microscope microstructure and appearance morphology analysis as the main indicators.It was preliminarily concluded that the POV value and TBARS value of the spirulina protein-procyanidins complex emulsion were lower than those of the emulsion prepared only with protein.Moreover,low temperature storage at low protein concentration,plateau anthocyanin concentration and appropriate oil phase volume ratio can better delay the lipid oxidation of emulsion and improve the storage stability of emulsion.It also provides new ideas for developing spirulina protein flaxseed oil emulsion products.
Keywords：emulsionantioxidant capacitylipid oxidationprocyanidins
Publication Date：2024-09-30
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：15( 54-68 )