Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate

被引:18
作者
Han, Yujun [1 ]
Li, Lianyu [2 ]
Wei, Fangming [2 ]
Zhang, Fengjie [2 ]
Pan, Zhaoyang [2 ]
Wei, Yanhui [3 ]
Wang, Libo [2 ]
机构
[1] Northeast Agr Univ, Coll Plant Protect, Harbin 150030, Peoples R China
[2] Northeast Agr Univ, Coll Arts & Sci, Harbin 150030, Peoples R China
[3] Harbin Engn Univ, Coll Intelligent Syst Sci & Engn, Harbin, Peoples R China
关键词
Dandelion polysaccharide; Carboxymethylation; Whey protein isolate; Emulsifying property; Antioxidant capacity; PHYSICOCHEMICAL PROPERTIES;
D O I
10.1016/j.fochx.2024.101218
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
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.
引用
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页数:10
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