High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: Double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-13 DOI:10.1016/j.foodhyd.2024.110834

Yiting Gao, Le Chen, Lijia Li, Huiyue Chi, Fei Teng

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Abstract

This study was aimed to improve ability of soybean lipophilic protein (LP) to stabilize W/O/W emulsions. LP modified through high-pressure homogenization assisted pH-shifting, then modified LP-chitosan hydrochloride (MLP-CHC) complexes were prepared, which used stabilize W/O/W emulsions. Multispectral techniques unveiled that high-pressure homogenization assisted pH-shifting attenuated vibrational frequency of N-H in LP and expose more hydrophobic residues. According to molecular docking, MLP and CHC formed covalent complexes through electrostatic attraction and improved ability to stabilize the interface. The W/O/W emulsion using high-pressure homogenization assisted base-shifting LP (11LP) had a smaller particle size (9.96 μm), higher absolute potential (46.96 mV) and interfacial adsorbed protein (67.02%). Meanwhile, MLP-CHC complexes allowed the W/O/W emulsion to form stronger network structure and exhibit stronger stability in acidic, alkaline, thermal and high ionic concentration environments. The in vitro digestion showed that W/O/W emulsion could effectively protect the bioactivity of vitamin B₁₂ and vitamin E during the digestion process, and realize their efficient delivery. This study offers theoretical reference for constructing of protein-polysaccharide-based functional emulsion transport systems for food industry.

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高压均质辅助 pH 值移动改性大豆亲脂蛋白与盐酸壳聚糖的相互作用：双乳液的构建、理化性质、稳定性和体外消化分析

本研究旨在提高大豆亲脂蛋白（LP）稳定W/O/W乳液的能力。通过高压均质辅助 pH 值移动对大豆亲脂蛋白进行改性，然后制备了改性大豆亲脂蛋白-壳聚糖盐酸盐（MLP-CHC）复合物，用于稳定 W/O/W 乳剂。多光谱技术揭示了高压均质辅助 pH 值移动削弱了 LP 中 N-H 的振动频率，暴露了更多的疏水残基。根据分子对接，MLP 和 CHC 通过静电吸引形成共价复合物，提高了稳定界面的能力。使用高压均质辅助碱转移 LP（11LP）的 W/O/W 乳液的粒径更小（9.96 μm），绝对电位更高（46.96 mV），界面吸附蛋白质的比例更高（67.02%）。同时，MLP-CHC 复合物可使 W/O/W 乳液形成更强的网络结构，并在酸性、碱性、热和高离子浓度环境中表现出更强的稳定性。体外消化实验表明，W/O/W乳液能在消化过程中有效保护维生素B12和维生素E的生物活性，实现其高效输送。该研究为构建基于蛋白质多糖的食品工业功能性乳液传输系统提供了理论参考。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.