绿原酸
分离乳清蛋白粉
果胶
番茄红素
化学
乳清蛋白
共价键
食品科学
乳状液
色谱法
生物化学
有机化学
类胡萝卜素
作者
Yuanyuan Zhang,Tiehua Zhang,Chao Dong,Ru Zhao,Xiaoge Zhang,Cuina Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:417: 135879-135879
被引量:11
标识
DOI:10.1016/j.foodchem.2023.135879
摘要
Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p < 0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI > WPI-HMP > WPI-CA > WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.
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