The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase

文献类型： 外文期刊

第一作者： Li, Danfeng

作者： Li, Danfeng;Hu, Miao;Hou, Lizhen;Gao, Yaxin;Tian, Zhiliang;Wen, Wei;Fan, Bei;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong;Wang, Fengzhong

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关键词： Nattokinase; Soybean protein; Polyglutamic acid; Non-covalent complex; W; O; W emulsion

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 414 卷

页码：

收录情况： SCI

摘要： Nattokinase (NK) derived from food is a sustainable thrombolytic agent. In this study, to protect vulnerable biological activity of NK, the targeted modified W/O/W emulsions were fabricated from complexes of soybean isolate protein (SPI) and polyglutamic acid (PGA). The results showed that the SPI-PGA complex formed a tighter internal structure through non-covalent bonds. The secondary structure, alpha-helix and beta-sheet content of the 1:3 (v/v) ratio complex of SPI to PGA increased by 6.14% and 8.62%, respectively. The emulsification and stability of the complexes were improved by refining structural properties as against SPI. The W/O/W emulsions coated by complexes formed the stronger network structure with higher encapsulation efficiency, better interfacial features, and better storage stability. Moreover, the highest bioavailability was achieved by W/O/W emulsions coated with 1:3 ratio complex at 80.69%. This study provided a new strategy towards tailoring ideal emulsion vehicles and expanded the NK application in food formulations.

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