Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex
文献类型: 外文期刊
第一作者: Jian, Mengjiao
作者: Jian, Mengjiao;Li, Shuyi;Zhu, Zhenzhou;Zhang, Na;Jian, Mengjiao;Deng, Qianchun;Deng, Qianchun;Cravotto, Giancarlo
作者机构:
关键词: Soy protein isolate; Polysaccharide; Polyphenol; Covalent interaction; beta-carotene-loaded emulsion; Stability
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:8.1; 五年影响因子:7.7 )
ISSN: 0963-9969
年卷期: 2023 年 172 卷
页码:
收录情况: SCI
摘要: A beta-carotene rich emulsion with improved physical and chemical stability was obtained in this study, using different types of protein-polysaccharide-polyphenol ternary complexes as novel emulsifiers. The ternary complexes were prepared by covalent or non-covalent binding of soy protein isolate (SPI), beta-glucan (DG) and myricetin (MC), which were evidenced to be stable. It was indicated that the emulsion stabilized by covalent complex of SPI, DG and MC, exhibited higher zeta-potential and smaller particle size than those stabilized by non-covalent complex. Furthermore, the covalent complexes prepared from different addition sequences showed different efficiencies in stabilizing the emulsion, in which SPI-DG-MC and SPI-MC-DG-stabilized emulsions possess better stability, emulsifying activity and storage resistance under adverse environmental treatment, with CI values of 62.7% and 64.3% after 25 days, respectively. According to oxidative stability and rheology analysis of the emulsions, it was found that the SPI-MC-DG complex prepared at the ratio of 4:2:1 was more stable with relatively less lipid oxidation products and a tighter stacking structure, and the final LH value was 39.98 mmol/L and the MDA value was 6.34 mmol/L. These findings implied that the ternary complex has the potential to deliver fat-soluble active ingredient by means of emulsion, but which depends on the mode and sequence of the molecular interactions.
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