卵清蛋白
油酸
化学
傅里叶变换红外光谱
叶黄素
热稳定性
化学工程
透射电子显微镜
色谱法
有机化学
类胡萝卜素
生物化学
免疫系统
工程类
免疫学
生物
作者
Yun-Jun Liu,Liang Ma,Yuanjie Guo,Huiying Kuang,Yixiang Liu
标识
DOI:10.1016/j.foodchem.2023.137593
摘要
This study constructed a self-assembly non-covalent oleic acid (OA) and ovalbumin (OVA) complex via an ultrasonic coupled pH-driven approach to simultaneously improve the water dispersibility, stability, and bioaccessibility of lutein (LUT). The results showed that homogeneous, stable hydrophilic OA-OVA particles were obtained in optimized conditions (an OVA concentration of 4.0 mg/mL, pH 9.0, ultrasonic conditions of 200 W for 2 min, and OA-OVA molar ratios of 2:1-20:1), with the LUT encapsulation efficiency (EE) exceeding 88.9%. Furthermore, Fourier transform infrared (FTIR) spectroscopy and transmission electron microscopy (TEM) confirmed complete LUT encapsulation in the OA-OVA particles, displaying spherical particle formation with smooth surfaces. The OA-OVA complexes effectively improved the thermal and storage stability of LUT and significantly enhanced its bioaccessibility. These findings suggest that fatty acid-protein complexes may have potential application value as carotenoid delivery vectors.
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