共 44 条
Laccase-Induced Gelation of Sugar Beet Pectin-Curcumin Nanocomplexes Enhanced by Genipin Crosslinking
被引:7
作者:

Lin, Jia-Wei
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
Chaozhou Branch Chem & Chem Engn Guangdong Lab, Chaozhou 521011, Peoples R China
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Jiang, Gui-Li
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Liang, Cui-Xin
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Li, Ye-Meng
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Chen, Xing-Yi
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Zhang, Xiao-Tong
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China

Tang, Zhong-Sheng
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
Chaozhou Branch Chem & Chem Engn Guangdong Lab, Chaozhou 521011, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
机构:
[1] Guangdong Ocean Univ, Coll Food Sci & Engn, Yangjiang 529500, Peoples R China
[2] Chaozhou Branch Chem & Chem Engn Guangdong Lab, Chaozhou 521011, Peoples R China
[3] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
来源:
基金:
中国国家自然科学基金;
关键词:
sugar beet pectin;
laccase;
genipin;
gelation;
curcumin;
photostability;
SOLUBLE POLYSACCHARIDE;
PROTEIN;
PH;
STABILITY;
RELEASE;
FABRICATION;
MECHANISM;
KINETICS;
WATER;
FOOD;
D O I:
10.3390/foods12142771
中图分类号:
TS2 [食品工业];
学科分类号:
0832 ;
摘要:
Research on the use of polysaccharides as hydrophobic bioactive carriers instead of proteins is still scarce. Sugar beet pectin (SBP) contains a small amount of protein and is a potential carrier for loading curcumin. In this work, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil. By mixing the SBP solution (40 mg/mL) with curcumin powder (25 mg/mL SBP solution), an SBP-curcumin complex (SBP-Cur) was fabricated with a loading amount of 32 mg/g SBP, and the solubility of curcumin improved 116,000-fold. Fluorescence spectroscopy revealed that hydrophobic interactions drove the complexation of curcumin and SBP. Crosslinked by genipin (10 mM), SBP-Cur showed a dark blue color, and the gel strength of laccase-catalyzed gels was enhanced. Heating and UV radiation tests suggested that the genipin crosslinking and gelation strategies substantially improved the stability of curcumin. Because of the unique UV-blocking capacity of blue pigment, crosslinked samples retained 20% more curcumin than control samples. With the enhanced stability of curcumin, the crosslinked SBP-curcumin complexes could be a functional food ingredient used in functional drinks, baked food, and jelly food.
引用
收藏
页数:11
相关论文
共 44 条
[1]
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
[J].
Abdullah
;
Liu, Lang
;
Javed, Hafiz Umer
;
Xiao, Jie
.
FRONTIERS IN NUTRITION,
2022, 9

Abdullah
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China

Liu, Lang
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China

论文数: 引用数:
h-index:
机构:

Xiao, Jie
论文数: 0 引用数: 0
h-index: 0
机构:
South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Funct Food Act Subst, Guangzhou, Peoples R China
[2]
Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin
[J].
Bu, Xiaotong
;
Guan, Minghang
;
Dai, Lei
;
Ji, Na
;
Qin, Yang
;
Xu, Xingfeng
;
Xiong, Liu
;
Shi, Rui
;
Sun, Qingjie
.
FOOD HYDROCOLLOIDS,
2023, 137

Bu, Xiaotong
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Guan, Minghang
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Dai, Lei
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Ji, Na
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Qin, Yang
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Xu, Xingfeng
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Xiong, Liu
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Shi, Rui
论文数: 0 引用数: 0
h-index: 0
机构:
Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Technol, Nanjing 210037, Jiangsu, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

Sun, Qingjie
论文数: 0 引用数: 0
h-index: 0
机构:
Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China
[3]
Mechanism and kinetics of the crosslinking reaction between biopolymers containing primary amine groups and genipin
[J].
Butler, MF
;
Ng, YF
;
Pudney, PDA
.
JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY,
2003, 41 (24)
:3941-3953

Butler, MF
论文数: 0 引用数: 0
h-index: 0
机构:
Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England

Ng, YF
论文数: 0 引用数: 0
h-index: 0
机构:
Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England

Pudney, PDA
论文数: 0 引用数: 0
h-index: 0
机构:
Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England Unilever R&D Colworth, Sharnbrook MK44 1LQ, Beds, England
[4]
Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method
[J].
Cai, Ran
;
Pan, Siyu
;
Li, Ruoxuan
;
Xu, Xiaoyun
;
Pan, Siyi
;
Liu, Fengxia
.
FOOD CHEMISTRY,
2022, 389

Cai, Ran
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

Pan, Siyu
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

Li, Ruoxuan
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

Xu, Xiaoyun
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

Pan, Siyi
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

Liu, Fengxia
论文数: 0 引用数: 0
h-index: 0
机构:
Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Hubei, Peoples R China
Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contr, Wuhan, Hubei, Peoples R China Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[5]
Egg-box model-based gelation of alginate and pectin: A review
[J].
Cao, Lianqi
;
Lu, Wei
;
Mata, Analucia
;
Nishinari, Katsuyoshi
;
Fang, Yapeng
.
CARBOHYDRATE POLYMERS,
2020, 242

Cao, Lianqi
论文数: 0 引用数: 0
h-index: 0
机构:
Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

Lu, Wei
论文数: 0 引用数: 0
h-index: 0
机构:
Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

Mata, Analucia
论文数: 0 引用数: 0
h-index: 0
机构:
Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

Nishinari, Katsuyoshi
论文数: 0 引用数: 0
h-index: 0
机构:
Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr, Wuhan 430068, Peoples R China Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

Fang, Yapeng
论文数: 0 引用数: 0
h-index: 0
机构:
Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
[6]
Soy Soluble Polysaccharide as a Nanocarrier for Curcumin
[J].
Chen, Fei-Ping
;
Ou, Shi-Yi
;
Chen, Zhong
;
Tang, Chuan-He
.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
2017, 65 (08)
:1707-1714

Chen, Fei-Ping
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Ou, Shi-Yi
论文数: 0 引用数: 0
h-index: 0
机构:
Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Chen, Zhong
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Tang, Chuan-He
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
[7]
Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin
[J].
Chen, Fei-Ping
;
Ou, Shi-Yi
;
Tang, Chuan-He
.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
2016, 64 (24)
:5053-5059

Chen, Fei-Ping
论文数: 0 引用数: 0
h-index: 0
机构:
S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Ou, Shi-Yi
论文数: 0 引用数: 0
h-index: 0
机构:
Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Tang, Chuan-He
论文数: 0 引用数: 0
h-index: 0
机构:
S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
[8]
Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
[J].
Chen, Fei-Ping
;
Li, Bian-Shen
;
Tang, Chuan-He
.
FOOD RESEARCH INTERNATIONAL,
2015, 75
:157-165

Chen, Fei-Ping
论文数: 0 引用数: 0
h-index: 0
机构:
S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Li, Bian-Shen
论文数: 0 引用数: 0
h-index: 0
机构:
S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China

Tang, Chuan-He
论文数: 0 引用数: 0
h-index: 0
机构:
S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China S China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China
[9]
Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions
[J].
Chen, Hualei
;
Wang, Zhiming
;
Guo, Xiaoming
;
Yu, Shujuan
;
Zhang, Tao
;
Tang, Xiangyi
;
Yang, Zhanwei
;
Meng, Hecheng
.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
2022,
:8052-8063

Chen, Hualei
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Wang, Zhiming
论文数: 0 引用数: 0
h-index: 0
机构:
Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Guo, Xiaoming
论文数: 0 引用数: 0
h-index: 0
机构:
Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Food Nutr & Hlth, Shenzhen 518060, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Yu, Shujuan
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China
Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Zhang, Tao
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Tang, Xiangyi
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Yang, Zhanwei
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China

Meng, Hecheng
论文数: 0 引用数: 0
h-index: 0
机构:
South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China
Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510640, Peoples R China South China Univ Technol, Coll Food Sci & Engn, Guangzhou 510640, Peoples R China
[10]
Hydrocolloids acting as emulsifying agents - How do they do it?
[J].
Dickinson, Eric
.
FOOD HYDROCOLLOIDS,
2018, 78
:2-14

Dickinson, Eric
论文数: 0 引用数: 0
h-index: 0
机构:
Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England