Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

被引：110
作者：
Fan, Yuting [1 ]
Liu, Yuexiang [1 ]
Gao, Luyu [1 ]
Zhang, Yuzhu [2 ]
Yi, Jiang [1 ]
机构：
[1] Shenzhen Univ, Dept Food Sci & Engn, Coll Chem & Environm Engn, Shenzhen 518060, Guangdong, Peoples R China
[2] ARS, Western Reg Res Ctr, USDA, Albany, CA 94710 USA
来源：
FOOD CHEMISTRY | 2018年 / 265卷
基金：
中国国家自然科学基金;
关键词：
Whey protein; Emulsion; EGCG; Cross-linking; Menhaden oil; Digestion; FISH-OIL; BETA-LACTOGLOBULIN; WATER EMULSIONS; CASEIN MICELLES; MILK-PROTEINS; CATECHIN; ACID; GENIPIN; NANOPARTICLES; ISOLATE;
D O I：
10.1016/j.foodchem.2018.05.098
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis in emulsions with whey protein during in vitro digestion through EGCG conjugation and genipin-mediated interfacial cross-linking (CL). WPI-EGCG conjugate was successfully synthesized, confirmed by SDS-PAGE, ESI-MS, and phenolic group quantifications (125.3 mg/g), and characterized with far UV CD and ATR-FTIR. Emulsion particle diameter with WPI-EGCG is lower than with WPI. Compared to the native emulsion, WPI CL increased particle diameter and physical stability. Higher oxidative stability was observed for emulsions stabilized with WPI-EGCG conjugate than that with interfacial cross-linking due to the great antioxidant activity. Whereas, WPI CL is more effective than WPI-EGCG conjugate in hindering the rate and extent of lipolysis. The combination of EGCG conjugation and interfacial CL showed both the highest protection of menhaden oil against degradation and highest inhibition on the rate and extent of lipolysis of menhaden oil.
引用
收藏
页码：200 / 207
页数：8
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