ArticleFood chemistry: X2026
Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Ball-milled soy protein isolate (BMSPI) and chlorogenic acid (CA) covalent complexes were prepared via alkaline conjugation to investigate how mechanical pretreatment modulates protein-polyphenol structure-function relationships. At 0.5 mM CA, binding was optimized, yielding reduced particle size/turbidity, increased zeta potential (32.85 ± 2.32 mV), smoother surfaces, decreased free sulfhydryl content, and enhanced α-helix (16.85%) with reduced random coil (35%). Unlike direct SPI-CA conjugation, BMSPI tolerated higher CA (0.8 mM) via mechanically induced unfolding and disulfide cross-linking, which redirected cysteine reactivity. BMSPI-CA conjugates exhibited superior emulsifying properties, and their nanoemulsions demonstrated excellent thermal, pH, and salt-ion stability over 14 days, offering a mechanistic basis for engineering interfacial performance via physical-chemical synergy.
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