Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
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DOI：
10.1016/j.foodres.2017.03.015
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发表时间：
2017-06-01
影响因子：
8.1
通讯作者：
Yang, Yanjun
中科院分区：
文献类型：
--
作者：
Gu, Luping;Su, Yujie;Yang, Yanjun
本研究的目的是制造儿茶素-鸡蛋白色蛋白（CT-EWP）共轭物作为新型食品级抗氧化乳化剂，旨在提高β-胡萝卜素（BC）乳液的理化稳定性。采用自由基接枝法合成了CT-EWP偶联物，并通过电泳和液相色谱-质谱法证实了偶联物的形成。BC乳液的物理化学稳定性的特征在于通过测量改变的粒径，zeta电位和BC保留。粒度和ζ-电位在37 ° C下比在4或25 ° C下变化更快，然而在任何储存温度下均未观察到乳状液分层或乳化，表明所有乳液在整个30天储存期内物理稳定。与通过EWP或CT + EWP物理混合物（无缀合）稳定的乳液相比，CT-EWP缀合物稳定的乳液具有更好的对环境应力（例如热加工和高离子强度）的耐受性，这归因于油滴之间更强的空间排斥。CT-EWP偶联物还显著降低了储存期间乳剂中BC的降解速率（p < 0.05），这归因于其强的抗氧化和界面活性。这些结果表明，CT-EWP缀合物可用于开发食品级递送系统以保护化学上不稳定的亲脂性生物活性化合物。2017爱思唯尔有限公司版权所有
The aim of the present study was to fabricate catechin-egg white protein (CT-EWP) conjugates as novel food grade antioxidant emulsifiers designed to improve the physicochemical stability of beta-carotene (BC) emulsions. CT-EWP conjugates were synthesized using free radical grafting, and the formation of conjugates was confirmed by electrophoresis and liquid chromatography-mass spectrometry. The physicochemical stability of BC emulsions was characterized by measuring alterations in particle size, zeta-potential and BC retention. The particle size and zeta-potential changed more rapidly at 37 degrees C than at 4 or 25 degrees C, however no creaming or oiling -off were observed at any of the storage temperatures, suggesting all emulsions were physically stable throughout the 30 -day storage period. Compared to emulsions stabilized by EWP or CT + EWP physical mixtures (no conjugation), CT-EWP conjugate -stabilized emulsions had better resistance to environmental stresses, such as thermal processing and high ionic strengths, which was attributed to a stronger steric repulsion between the oil droplets. CT-EWP conjugates also significantly reduced the degradation rate of BC in emulsions during storage (p < 0.05), which was attributed to their strong antioxidant and interfacial activities. These results indicate that CT-EWP conjugates can be utilized to develop food -grade delivery systems to protect chemically labile lipophilic bioactive compounds. 2017 Elsevier Ltd. All rights reserved.