The behavior of whey protein isolate-curcumin complex at the oil-water interface

被引：15
|
作者：
Lei, Huanqing [1 ]
Lin, Jiawei [1 ]
Chen, Zeling [1 ]
Shi, Zenan [2 ]
Niu, Debao [3 ]
Zeng, Xinan [4 ,6 ]
Zhou, Lin [7 ]
Han, Zhong [1 ,5 ,6 ,8 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
[2] South China Univ Technol, Sch Chem & Chem Engn, Guangzhou 510640, Peoples R China
[3] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
[4] Yangjiang Appl Undergraduate Coll, Preparatory Off, Yangjiang 529500, Peoples R China
[5] Overseas Expertise Intro Ctr Discipline Innovat Fo, Ctr 111, Guangzhou 510641, Peoples R China
[6] Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
[7] Guangdong Pharmaceut Univ, Sch Life Sci & Biopharmaceut, Guangzhou 510006, Peoples R China
[8] 381 Wushan, Guangzhou, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2023年 / 145卷
基金：
中国国家自然科学基金;
关键词：
Whey protein isolate; Curcumin; Non-covalent interaction; Oil-water interface; Dynamic migration; BETA-LACTOGLOBULIN; SOY PROTEIN; NANOCOMPLEXES; ENCAPSULATION; RESVERATROL; SOLUBILITY; STABILITY;
D O I：
10.1016/j.foodhyd.2023.109046
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
It was very common to use nanoparticles and nanoemulsions with the combination of proteins and hydrophobic bioactives to effectively prevent and treat chronic diseases. This work was to evaluate the stability of whey protein isolate (WPI) and curcumin (CUR) complex made with the anti-solvent precipitation technique and the pH shifting methods in oil-water bulk and interface. The interaction between WPI and CUR were investigated using fluorescence spectroscopy, Fourier transform infrared spectroscopy and molecular docking. The changes of the WPI-CUR in the oil-water bulk and interface were characterized by the circular dichroism spectroscopy, UV spectroscopic, confocal laser scanning microscopy and molecular dynamics simulation. Results indicated that the interactions between WPI and CUR were hydrogen bonding and hydrophobic interaction. The WPI-CUR complex was unstable at the oil-water interface, CUR detached from the complex and migrated to the oil phase. These findings would be of importance in illustrating the behavior of whey protein isolate-curcumin complex at the oil -water interface.
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收藏
页数：8
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