Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage,Food & Function

当前位置： X-MOL 学术 › Food Funct. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
Food & Function ( IF 5.1 ) Pub Date : 2019-01-14 00:00:00 , DOI: 10.1039/c8fo02350f
Wahyu Wijaya _{1,

2,

3,

4,

5} , Rachel Catherina Harfieyanto _{1,

2,

3,

4,

5} , Koen Dewettinck _{3,

4,

6,

7,

8} , Ashok R. Patel _{9,

10,

11} , Paul Van der Meeren _{1,

2,

3,

4,

5}

Affiliation

In this study, whey protein isolate (WPI)–low methoxyl pectin (LMP) electrostatic complexes were used to encapsulate quercetin (Q) in a model fat-free beverage system. The effect of the pH and WPI : LMP ratio was first studied to form soluble complexes with optimal physical properties, in terms of the hydrodynamic diameter, surface charge, and yield. Based on the results, pH 5.0 and a 2 : 1 (w/w) ratio of WPI : LMP were selected for encapsulation of Q. The stoichiometry of the binding (n) and the binding constant (K_b) of WPI:Q were evaluated at pH values of 5.0 and 7.0 at room temperature. The Q-loaded WPI:LMP nanocomplexes were produced by mixing WPI with Q at two loading concentrations corresponding to 5 : 1 and 1 : 1 WPI : Q molar mixing ratios, followed by the addition of LMP and pH adjustment to 5.0. The microstructure of Q-loaded WPI:LMP complexes was investigated by cryo-SEM imaging. Q was efficiently entrapped at two loading concentrations with an efficiency of about 97%. Q-loaded WPI:LMP complexes showed physical stability during storage and high temperature processing, as well as in the presence of challenging formulation conditions such as a high sugar concentration or salt addition (at a limited concentration). The stability of encapsulated Q against UV irradiation was approximately 4 times better than that of free Q. Moreover, Q-loaded WPI:LMP complexes were also lyophilized into dry powder, which can be useful for practical application in food products.

中文翻译：

乳清蛋白分离物-低甲氧基果胶纳米复合物可改善模型无脂饮料中槲皮素的理化性质和稳定性

在这项研究中，乳清蛋白分离物（WPI）-低甲氧基果胶（LMP）静电复合物用于在模型无脂饮料系统中封装槲皮素（Q）。首先研究了pH和WPI：LMP比例的影响，以形成具有最佳物理性质（在流体动力学直径，表面电荷和产率方面）的可溶性复合物。根据结果，选择pH 5.0和WPI：LMP为2：1（w / w）的比例进行Q的包封。结合的化学计量（n）和结合常数（K _b在室温下，在5.0和7.0的pH值下评估WPI：Q的质量）。通过将WPI与Q以两种装载浓度分别对应于5：1和1：1 WPI：Q摩尔混合比混合WPI和Q，然后添加LMP并将pH调节至5.0来生产Q装载的WPI：LMP纳米复合物。Q-负载的WPI：LMP配合物的微观结构通过冷冻SEM成像进行了研究。Q在两个负载浓度下有效捕获，效率约为97％。装载Q的WPI：LMP复合物在储存和高温加工过程中以及在具有挑战性的配方条件（例如高糖浓度或添加盐（有限浓度））下均显示出物理稳定性。封装的Q对紫外线辐射的稳定性大约是游离Q的4倍。此外，载有Q的WPI：

更新日期：2019-01-14

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11