The development and properties of nanoemulsions stabilized with glycated soybean protein for carrying 8-carotene

被引：22

作者：

Bu, Guanhao ^{[1
]}

Zhao, Chenyu ^{[1
]}

Wang, Meiyue ^{[1
]}

Yu, Zhen ^{[1
]}

Yang, Hongshun ^{[2
]}

Zhu, Tingwei ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

[2] Natl Univ Singapore, Dept Food Sci & Technol, Sci Dr 2, Singapore 117542, Singapore

来源：

JOURNAL OF FOOD ENGINEERING | 2023年 / 345卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Soybean protein isolate; Glycation; Nanoemulsion; Storage stability; Bioaccessibility; BETA-CAROTENE; FUNCTIONAL-PROPERTIES; CHEMICAL-STABILITY; BIOACCESSIBILITY; EMULSIONS; DIGESTIBILITY; ENCAPSULATION; ADSORPTION; COMPLEXES; DESIGN;

D O I：

10.1016/j.jfoodeng.2023.111411

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Plant protein nanoemulsion delivery system has high biocompatibility, but its instability in special environment needs to be solved urgently. In this study, glycated soybean protein isolate (GSPI) was used to the construction of nanoemulsions for carrying 8-carotene. The interface properties of GSPI, the stability and digestive properties of nanoemulsions stabilized by GSPI were investigated. The results showed that the diffusion rate of GSPI at oil-water interface decreased, while the permeation and rearrangement rates increased. Moreover, the interfacial film formed by GSPI had higher viscoelasticity. The average particle size of GSPI nanoemulsions was less than 500 nm, and the retention rate of 8-carotene was more than 80% during the storage of 28 days. Meanwhile, the bioaccessibility of 8-carotene in GSPI nanoemulsions increased to above 70% after in vitro digestion. It is concluded that glycated soybean protein nanoemulsions have good storage stability and can be used to encap-sulate and deliver of 8-carotene.

引用

页数：10

共 45 条

[1] Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion [J].

Afonso, Beatriz S. ;

Azevedo, Ana G. ;

Goncalves, Catarina ;

Amado, Isabel R. ;

Ferreira, Eugenio C. ;

Pastrana, Lorenzo M. ;

Cerqueira, Miguel A. .

MOLECULES, 2020, 25 (19)

[2] Adsorption of proteins at the oil/water interface-Observation of protein adsorption by interfacial shear stress measurements [J].

Baldursdottir, Stefania G. ;

Fullerton, Maria Stoier ;

Nielsen, Signe Hougaard ;

Jorgensen, Lene .

COLLOIDS AND SURFACES B-BIOINTERFACES, 2010, 79 (01) :41-46

[3] Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins [J].

Bhushani, J. Anu ;

Karthik, P. ;

Anandharamakrishnan, C. .

FOOD HYDROCOLLOIDS, 2016, 56 :372-382

[4] Factors Influencing the Chemical Stability of Carotenoids in Foods [J].

Boon, Caitlin S. ;

McClements, D. Julian ;

Weiss, Jochen ;

Decker, Eric A. .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2010, 50 (06) :515-532

[5] Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation [J].

Boostani, Sareh ;

Aminlari, Mahmoud ;

Moosavi-Nasab, Marzieh ;

Niakosari, Mehrdad ;

Mesbahi, Gholamreza .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 102 :297-307

[6] Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process [J].

Borba, Carina M. ;

Tavares, Millene N. ;

Macedo, Luana P. ;

Araujo, Gabriela S. ;

Furlong, Eliana B. ;

Dora, Cristiana L. ;

Burkert, Janaina F. M. .

FOOD RESEARCH INTERNATIONAL, 2019, 121 :229-237

[7] Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention [J].

Caballero, Sarah ;

Davidov-Pardo, Gabriel .

FOOD CHEMISTRY, 2021, 338

[8] Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion [J].

Chen, Ling ;

Yokoyama, Wallace ;

Liang, Rong ;

Zhong, Fang .

FOOD HYDROCOLLOIDS, 2020, 100

[9] Encapsulation of β-carotene within ferritin nanocages greatly increases its water-solubility and thermal stability [J].

Chen, Lingli ;

Bai, Guangling ;

Yang, Rui ;

Zang, Jiachen ;

Zhou, Ting ;

Zhao, Guanghua .

FOOD CHEMISTRY, 2014, 149 :307-312

[10] Polysaccharide-protein interactions in dairy matrices, control and design of structures [J].

Corredig, Milena ;

Sharafbafi, Negin ;

Kristo, Eleana .

FOOD HYDROCOLLOIDS, 2011, 25 (08) :1833-1841

← 1 2 3 4 5 →