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
来源：
FOOD CHEMISTRY-X | 2024年 / 21卷
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
收藏
页数：10
相关论文
共 38 条
[11]   Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions [J].
Iqbal, Shahid ;
Xu, Zichong ;
Huang, He ;
Chen, Xiao Dong .
FOOD HYDROCOLLOIDS, 2019, 96 :278-287
[12]   Characterization of Microwave-Controlled Polyacrylamide Graft Copolymer of Tamarind Seed Polysaccharide [J].
Jha, Sheetal ;
Malviya, Rishabha ;
Fuloria, Shivkanya ;
Sundram, Sonali ;
Subramaniyan, Vetriselvan ;
Sekar, Mahendran ;
Sharma, Pradeep Kumar ;
Chakravarthi, Srikumar ;
Wu, Yuan Seng ;
Mishra, Neelesh ;
Meenakshi, Dhanalekshmi Unnikrishnan ;
Bhalla, Vijay ;
Djearamane, Sinouvassane ;
Fuloria, Neeraj Kumar .
POLYMERS, 2022, 14 (05)
[13]   HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS [J].
KATO, A ;
NAKAI, S .
BIOCHIMICA ET BIOPHYSICA ACTA, 1980, 624 (01) :13-20
[14]   Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study [J].
Li, Hao ;
Van der Meeren, Paul .
FOOD HYDROCOLLOIDS, 2022, 128
[15]   Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex [J].
Li, Jiaqi ;
Geng, Sheng ;
Zhen, Shiyu ;
Lv, Xiaofan ;
Liu, Benguo .
FOOD HYDROCOLLOIDS, 2022, 129
[16]   Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate [J].
Li, Lianyu ;
Zhang, Fengjie ;
Zhu, Ling ;
Yang, Yu ;
Xu, Yaqin ;
Wang, Libo ;
Li, Tong .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 242
[17]   Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions [J].
Li, Qian ;
Shi, Jinglan ;
Du, Xiaolin ;
McClements, David Julian ;
Chen, Xiaoqiang ;
Duan, Mengran ;
Liu, Lu ;
Li, Jing ;
Shao, Yundong ;
Cheng, Yong .
FOOD CHEMISTRY, 2021, 357
[18]   Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion [J].
Liu, Chunhong ;
Wang, Yexuan ;
Dai, Xiaohan ;
Zhang, Ye ;
Yang, Yue ;
Jiang, Bin ;
Li, Dongmei ;
Feng, Zhibiao .
FOOD HYDROCOLLOIDS, 2024, 151
[19]   Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions [J].
Martinez-Padilla, Laura Patricia ;
Sosa-Herrera, Maria Guadalupe ;
Osnaya-Becerril, Marcela .
INTERNATIONAL DAIRY JOURNAL, 2021, 117
[20]   Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates [J].
Nooshkam, Majid ;
Varidi, Mehdi .
FOOD CHEMISTRY, 2021, 347
1234