Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

被引：0
|
作者：
Zhu Q. [1 ,2 ]
Yu X. [3 ]
Chen H. [2 ]
Yin L. [3 ]
机构：
[1] College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin
[2] Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing
[3] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Yin, Lijun (ljyin@cau.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 42期
关键词：
Corn fiber gum; Curcumin; Emulsions; In vitro digestibility; Maillard conjugates;
D O I：
10.7506/spkx1002-6630-20200705-058
中图分类号：
学科分类号：
摘要：
In the present study, Maillard conjugates were prepared by reacting corn fiber gum (CFG) with whey protein isolate (WPI), and the effects of CFG-WPI conjugates obtained at different thermal treatment times on the stability of oil-inwater (O/W) emulsions were investigated. O/W emulsions encapsulating curcumin were prepared using different emulsifiers and evaluated for in vitro digestibility. The obtained results indicated that the optimum conditions to prepare CFG-WPI conjugates were as follows: heating temperature 60 ℃, humidity 79% and reaction time 96 h. Compared with CFG, WPI, CFG-WPI physical mixture, CFG-WPI conjugates resulted in smaller particle size and lower clarification index of emulsion systems. In addition, CFG-WPI conjugates increased the resistance of emulsions to external environmental factors such as pH and calcium concentrations, thus significantly improving the stability of emulsions. The in vitro digestion profile of curcumin-loaded emulsions suggested that the presence of CFG retarded the hydrolysis of lipids in emulsions. Compared with WPI, CFG and CFG-WPI mixtures and conjugates improved the bioavailability of curcumin. The particle size of curcumin-loaded emulsions stabilized by CFG-WPI conjugates was an important factor affecting its in vitro digestibility and bioavailability. This study may provide a basis for understanding the formation mechanism and digestion properties of CFG-WPI conjugates-stabilized emulsions, and simultaneously open up a new way to achieve the value-added utilization of CFG. © 2021, China Food Publishing Company. All right reserved.
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页码：10 / 18
页数：8
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