In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 +/- 0.11 m2/g and 42.58 +/- 0.13 min, respectively, which were higher than the corresponding values of 27.19 +/- 0.18 m2/g and 36.17 +/- 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the alpha-helix and beta-sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Hong, Zehan
;
Xiao, Nan
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South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Xiao, Nan
;
Li, Lu
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South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Li, Lu
;
Li, Yan
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South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Li, Yan
;
Xie, Xinan
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South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Hong, Zehan
;
Xiao, Nan
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h-index: 0
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Xiao, Nan
;
Li, Lu
论文数: 0引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Li, Lu
;
Li, Yan
论文数: 0引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
Li, Yan
;
Xie, Xinan
论文数: 0引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R ChinaSouth China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China