Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high metho...Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high methoxyl pectin(HMP)complexes were fabricated to encapsulate and protect Que.Soluble PPI-HMP complexes at pH 5 and pH 6 were selected based on phase diagram of the two biopolymers during acidification.Fluorescence quenching experiments indicated that complex at pH 5 showed higher binding affinity towards Que than that at pH 6.Complexes at pH 5 displayed considerably higher encapsulation efficiency and loading ability with Que than those at pH 6.XRD results indicated that Que may be transformed from crystalloid to amorphous state after encapsulation.Photochemical and thermal stabilities of Que were improved by complexing with PPI-HMP nanocomplexes at both pH values.Encapsulation improved the 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azinobis(2-ethylbenzothiazoline-6-sulfonate)(ABTS)free radical scavenging ability of Que and complex at pH 6 had higher antioxidative ability.The in vitro release study showed that Que displayed initial burst release followed by sustained release in simulated intestinal fluid and higher percentage of Que was released in complex at pH 6 than at pH 5.Data obtained may provide useful information for fabricating pea protein based effective delivery system for Que.展开更多
针对油脂蛋白多糖多重乳液体系在热力杀菌过程中因发生乳清蛋白变性团聚而引起的乳液不稳定现象,通过精氨酸(Arg)和低酯果胶(LMP)对蛋白胶束表面电荷和胶束结构的修饰作用,形成相应的精氨酸乳清蛋白复合物(Arg-whey protein complex,AW...针对油脂蛋白多糖多重乳液体系在热力杀菌过程中因发生乳清蛋白变性团聚而引起的乳液不稳定现象,通过精氨酸(Arg)和低酯果胶(LMP)对蛋白胶束表面电荷和胶束结构的修饰作用,形成相应的精氨酸乳清蛋白复合物(Arg-whey protein complex,AWPC)和精氨酸乳清蛋白低酯果胶复合物(Arg-whey protein-low methoxyl pectin complex,AWPPC)。研究结果表明:通过Arg复合修饰、热力杀菌(121℃,15 min)后油脂蛋白多糖多重乳液体系的平均粒径减小39.1%,Zeta电位绝对值增加17.6%,乳化活性指数(EAI)提高18.7%,冻融和杀菌处理的冷热稳定性显著提高。当Arg和LMP的最佳质量比为0.15∶0.70时,AWPPC溶液的EAI达到最大值6.10 m 2/g。展开更多
基金supported by Key Scientific&Technological Projects of Jilin Provincial Science and Technology Department(Project no.20210204036YY).
文摘Quercetin(Que)is a popular polyphenol with various activities.However,its application was limited due to its poor water solubility,stability,and low bioavailability.In this study,pea protein isolate(PPI)and high methoxyl pectin(HMP)complexes were fabricated to encapsulate and protect Que.Soluble PPI-HMP complexes at pH 5 and pH 6 were selected based on phase diagram of the two biopolymers during acidification.Fluorescence quenching experiments indicated that complex at pH 5 showed higher binding affinity towards Que than that at pH 6.Complexes at pH 5 displayed considerably higher encapsulation efficiency and loading ability with Que than those at pH 6.XRD results indicated that Que may be transformed from crystalloid to amorphous state after encapsulation.Photochemical and thermal stabilities of Que were improved by complexing with PPI-HMP nanocomplexes at both pH values.Encapsulation improved the 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azinobis(2-ethylbenzothiazoline-6-sulfonate)(ABTS)free radical scavenging ability of Que and complex at pH 6 had higher antioxidative ability.The in vitro release study showed that Que displayed initial burst release followed by sustained release in simulated intestinal fluid and higher percentage of Que was released in complex at pH 6 than at pH 5.Data obtained may provide useful information for fabricating pea protein based effective delivery system for Que.
文摘针对油脂蛋白多糖多重乳液体系在热力杀菌过程中因发生乳清蛋白变性团聚而引起的乳液不稳定现象,通过精氨酸(Arg)和低酯果胶(LMP)对蛋白胶束表面电荷和胶束结构的修饰作用,形成相应的精氨酸乳清蛋白复合物(Arg-whey protein complex,AWPC)和精氨酸乳清蛋白低酯果胶复合物(Arg-whey protein-low methoxyl pectin complex,AWPPC)。研究结果表明:通过Arg复合修饰、热力杀菌(121℃,15 min)后油脂蛋白多糖多重乳液体系的平均粒径减小39.1%,Zeta电位绝对值增加17.6%,乳化活性指数(EAI)提高18.7%,冻融和杀菌处理的冷热稳定性显著提高。当Arg和LMP的最佳质量比为0.15∶0.70时,AWPPC溶液的EAI达到最大值6.10 m 2/g。
