摘要
利用乳铁蛋白(lactoferrin,LF)、表没食子儿茶素没食子酸酯(epigallocatechin-3-gallate,EGCG)、高甲酯果胶(high methoxylated pectin,HMP)和β-环糊精(β-cyclodextrin,β-CD)自组装构建四元复合物,表征复合物结构,并将其用于稳定高内相Pickering乳液(high internal phase Pickering emulsions,HIPPEs)。结果表明:与三元复合物相比,四元复合物具有较低的界面张力(降低约3 mN/m)和更加适宜的润湿性(接触角接近90°),表现出优异的稳定HIPPEs特性(乳滴粒径变小,均一性增强)。四元复合物的致密交联网络赋予HIPPEs更高的黏弹性(弹性最高提高至1.9倍,黏性最高提高至5.3倍)、质构特性、3D打印特性和冷藏稳定性。同时,β-CD能够通过干扰EGCG与LF或HMP的结合,显著提高HIPPEs的抗氧化特性(最高提高至2.1倍)。另外,自组装顺序灵活调控着四元复合物的结构和乳化特性,其中LF-β-CD-EGCG-HMP四元复合物表现最为优异。本研究为蛋白质-多酚-双多糖四元复合物的构建及其在HIPPEs中的应用提供一定理论依据。
In this study,self-assembled quaternary complexes of lactoferrin(LF),epigallocatechin-3-gallate(EGCG),high methoxylated pectin(HMP)and β-cyclodextrin(β-CD)were constructed and characterized,and successfully utilized for stabilizing high internal phase Pickering emulsions(HIPPEs).In comparison with ternary complexes,the quaternary complexes had lower interfacial tension(reduced by about 3 mN/m)and more appropriate wettability(contact angle close to 90°),and were more effective in stabilizing HIPPEs(smaller droplet size and enhanced homogeneity).The dense cross-linking network of the quaternary complexes endowed HIPPEs with higher viscoelasticity(increasing elasticity and viscosity by up to 1.9 and 5.3 times,respectively),textural properties,3D printing characteristics,and refrigeration stability.β-CD significantly improved the antioxidant activity of HIPPEs(up to 2.1 times)by interfering with the combination of EGCG with LF or HMP.In addition,the self-assembly sequence could flexibly regulate the structures and emulsifying properties of the quaternary complexes,with the LF-β-CD-EGCG-HMP complex having the most pronounced effect.In conclusion,this study provides a theoretical basis for the construction of protein-polyphenol-polysaccharide-polysaccharide complexes and their applications in HIPPEs.
作者
谢丽清
徐班萌
梁新红
李波
杨伟
XIE Liqing;XU Banmeng;LIANG Xinhong;LI Bo;YANG Wei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第14期54-62,共9页
Food Science
基金
河南省重点研发与推广专项(科技攻关)(212102110085,222102110040)。