Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Biochemistry, Faculty of Science and Production of Bioproducts for Industrial Applications Research Group, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
Food Chem. 2016 Aug 15;205:129-39. doi: 10.1016/j.foodchem.2016.02.155. Epub 2016 Mar 3.
The impact of lactoferrin (LF)-chlorogenic acid (CA) and (-)-Epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of β-carotene emulsions was investigated. Formation of lactoferrin-polyphenol conjugates, which was confirmed by SDS-PAGE, caused changes in the structure and nature of lactoferrin. Based on layer-by-layer electrostatic deposition, β-carotene bilayer emulsions were prepared by lactoferrin and lactoferrin-polyphenol conjugates at pH 7.0. The physicochemical properties of primary and secondary emulsions were evaluated and the results suggested that LF-polyphenol conjugates-stabilized primary and secondary emulsions exhibited better emulsifying properties and improved physical stability of β-carotene bilayer emulsions under freeze-thaw, ionic strength and thermal treatments. In addition, the lactoferrin-polyphenol conjugates could effectively enhance chemical stability of β-carotene in oil-in-water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of β-carotene occurred in LF-EGCG conjugate-stabilized primary emulsion. The interfacial engineering technology utilized in this study may lead to the formation of emulsions with improved physicochemical and functional performance.
研究了乳铁蛋白（LF）-绿原酸（CA）和（-）-表没食子儿茶素-3-没食子酸酯（EGCG）轭合物对β-胡萝卜素乳液的物理化学性质的影响。SDS-PAGE 证实了乳铁蛋白-多酚轭合物的形成，导致乳铁蛋白结构和性质发生变化。基于层层静电沉积，在 pH 7.0 下，通过乳铁蛋白和乳铁蛋白-多酚轭合物制备了β-胡萝卜素双层乳液。评估了初级和次级乳液的物理化学性质，结果表明，LF-多酚轭合物稳定的初级和次级乳液在冷冻-解冻、离子强度和热处理下表现出更好的乳化性能和提高的β-胡萝卜素双层乳液的物理稳定性。此外，乳铁蛋白-多酚轭合物可以有效提高油包水乳液中β-胡萝卜素的化学稳定性，防止热处理和紫外线照射，在 LF-EGCG 轭合物稳定的初级乳液中β-胡萝卜素的降解最少。本研究中使用的界面工程技术可能会导致形成具有改善的物理化学和功能性能的乳液。
