College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2020 Aug 15;321:126706. doi: 10.1016/j.foodchem.2020.126706. Epub 2020 Mar 28.
The purpose of this study was to fabricate ternary complexes composed of pea protein isolate (PPI), high methoxyl pectin (HMP) and individual surfactants including rhamnolipid (Rha), tea saponin (TS) and Ethyl lauroyl arginate (LAE), for the delivery of resveratrol (Res). A combination of electrostatic attraction and hydrophobic interaction was dominantly responsible for the formation of HMP-surfactant-PPI complexes. The physicochemical properties of the ternary complexes were affected by surfactant types as well as mass ratios of individual surfactant to PPI. HMP-Rha-PPI, HMP-TS-PPI and HMP-LAE-PPI complexes had higher denaturation temperatures of 82.78 ± 0.31, 80.21 ± 0.02 and 79.98 ± 0.86 ℃, respectively. The HMP-Rha-PPI ternary complex could be an effective delivery system, which were effective to retard photo- and thermal- degradation of Res as well as delayed the release of Res in in vitro digestion.
本研究旨在制备由豌豆分离蛋白（PPI）、高甲氧基果胶（HMP）和单一组分表面活性剂（包括鼠李糖脂（Rha）、茶皂素（TS）和月桂酰精氨酸乙酯（LAE））组成的三元复合物，用于递送白藜芦醇（Res）。静电吸引和疏水相互作用的结合是形成 HMP-表面活性剂-PPI 复合物的主要原因。三元复合物的物理化学性质受表面活性剂类型以及每种表面活性剂与 PPI 的质量比的影响。HMP-Rha-PPI、HMP-TS-PPI 和 HMP-LAE-PPI 复合物的变性温度分别为 82.78 ± 0.31、80.21 ± 0.02 和 79.98 ± 0.86℃。HMP-Rha-PPI 三元复合物可以作为一种有效的递送系统，有效地延缓 Res 的光和热降解，并在体外消化中延缓 Res 的释放。
