Novel pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-02-04 DOI:10.1016/j.fochx.2024.101186

Di Li, Yujun Jiang, Jia Shi

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Abstract

Pickering emulsions prepared from protein-polysaccharide complexes have attracted increasing attention. In this study, whey protein isolates (WPI) were modified with oligochitosan using transglutaminase (TGase)-type to fabricate Pickering emulsions, and loaded with curcumin. The curcumin/protein ratio of 1:25 and oil phase fraction (φ = 17 %) are the most optimal condition for emulsions stabilization, and particle size of glycosylated WPI emulsion was 31.70 μm. Glycosylated WPI emulsion had the highest encapsulation efficiency (96.64 %) of curcumin. Microstructure analysis showed that glycosylated WPI had small droplets covered by dense interface layers. The modified WPI emulsions exhibited optimal emulsifying properties and emulsion stability, which effectively inhibited the premature water–oil stratification in emulsion. In vitro digestion results showed that WPI-oligochitosan complexes enhanced curcumin bioaccessibility (40.34 %). The antioxidant activity of glycosylated WPI emulsions was significantly increased. The results of this study provide helpful references for applying glycosylated WPI-stabilized Pickering emulsions, which can be used as transport carriers of curcumin.

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由糖基化乳清蛋白分离物稳定的新型腌制乳液：特性、稳定性和姜黄素生物可及性

由蛋白质-多糖复合物制备的皮克林乳剂越来越受到关注。本研究利用转谷氨酰胺酶（TGase）对乳清蛋白分离物（WPI）与低聚壳聚糖进行改性，制成皮克林乳剂，并添加姜黄素。姜黄素/蛋白质的比例为 1:25，油相组分（φ = 17 %）是乳液稳定的最佳条件，糖基化 WPI 乳液的粒径为 31.70 μm。糖基化 WPI 乳化液对姜黄素的包封效率最高（96.64%）。微观结构分析表明，糖基化的 WPI 具有被致密界面层覆盖的小液滴。改性后的 WPI 乳液具有最佳的乳化性能和乳液稳定性，可有效抑制乳液中过早出现的水油分层现象。体外消化结果表明，WPI-寡聚壳聚糖复合物提高了姜黄素的生物利用率（40.34%）。糖基化 WPI 乳液的抗氧化活性显著提高。本研究的结果为应用糖基化 WPI 稳定皮克林乳剂提供了有益的参考，该乳剂可用作姜黄素的运输载体。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.