Characterization of astaxanthin-loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-01 DOI:10.1002/jsfa.14010

Zhi-Wei Guo, Heng-Juan Li, Ning Peng, Ying-Qiu Li, Yan Liang, Yu-Ru Zhao, Cai-Yue Wang, Zi-Yue Wang, Chenying Wang, Xidong Ren

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Abstract

Background: Pea protein isolate (PPI) is gaining increasing popularity in the food industry. It provides a diverse range of health benefits, such as hypoallergenic and gluten-free characteristics. However, the functional performance of PPI is hindered by its low solubility and poor stability. Therefore, in this article, PPI and dextran (DX) of different molecular weights were grafted to investigate the effects of grafting DX with different molecular weights on the interface properties and antioxidant properties of PPI. Additionally, the stability and digestive properties of the glycated PPI nanoemulsion system were explored.

Results: The result showed that the grafting degree of PPI-DX conjugates (PPI-DC) decreased with an increase in the molecular weight of DX. Surface hydrophobicity, antioxidant activity and solubility of PPI-DC were significantly improved after grafting compared with PPI and PPI-DX mixtures (PPI-DM). Astaxanthin-loaded emulsions stabilized by grafted conjugates had smaller droplets and higher astaxanthin encapsulation rate compared to PPI emulsions. In vitro digestion demonstrated that the bioavailability of PPI-DC emulsions was higher than of PPI emulsion. Furthermore, after 24 days of storage, retention rate of astaxanthin-loaded emulsions prepared by conjugates remained above 70%, surpassing that of PPI emulsion.

Conclusion: These results indicated that DX grafting can improve the emulsion properties of PPI. In addition, the DX with a molecular weight of 5 kDa showed the most significant improvement. This study contributes to the advancement of natural emulsifiers by modifying PPI through glycation, and furnishes a valuable reference for its utilization in functional foods. © 2024 Society of Chemical Industry.

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用不同分子量的豌豆蛋白分离物和葡聚糖共轭物稳定的含虾青素的皮克林乳剂的特性。

背景：豌豆蛋白分离物（PPI）在食品行业越来越受欢迎。它具有多种健康益处，如低过敏性和无麸质等特性。然而，PPI 的低溶解性和低稳定性阻碍了其功能性的发挥。因此，本文将 PPI 与不同分子量的右旋糖酐（DX）进行接枝，以研究不同分子量的右旋糖酐接枝对 PPI 的界面特性和抗氧化特性的影响。此外，还探讨了糖化 PPI 纳米乳液体系的稳定性和消化特性：结果表明，随着 DX 分子量的增加，PPI-DX 共轭物（PPI-DC）的接枝度降低。与PPI和PPI-DX混合物（PPI-DM）相比，接枝后PPI-DC的表面疏水性、抗氧化活性和溶解性均有明显改善。与 PPI 乳液相比，接枝共轭物稳定的虾青素乳液液滴更小，虾青素包封率更高。体外消化表明，PPI-DC 乳剂的生物利用率高于 PPI 乳剂。此外，贮存 24 天后，共轭物制备的虾青素乳剂的保留率保持在 70% 以上，超过了 PPI 乳液：这些结果表明，DX 接枝可改善 PPI 乳液的性能。此外，分子量为 5 kDa 的 DX 的改善效果最为显著。这项研究通过糖化改性 PPI 为天然乳化剂的发展做出了贡献，并为其在功能食品中的应用提供了宝贵的参考。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.