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 and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China.
J Agric Food Chem. 2020 Aug 5;68(31):8404-8412. doi: 10.1021/acs.jafc.0c01757. Epub 2020 Jul 27.
The purpose of the present work is to fabricate emulsions with excellent stability to deliver β-carotene using a novel biomacromolecule. β-Lactoglobulin-ferulic acid-chitosan ternary conjugate (BFCC), which was synthesized based on the carbodiimide-mediated coupling reaction and laccase induction, was confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (H NMR) spectra. Also, BFCC was used to stabilize β-carotene emulsions. The results indicated that the concentration of BFCC affected the physical stability of β-carotene emulsions. Compared with the emulsions stabilized by β-lactoglobulin (β-LG), chitosan-ferulic acid conjugate (CFC), and β-LG-CFC mixture (BFCM), the emulsion stabilized by BFCC exhibited better stability under various environmental stresses. Moreover, the emulsion stabilized by BFCC had higher β-carotene retention during storage at 25 and 55 °C or under ultraviolet (UV) light exposure. The knowledge acquired in the current research offered an effective way to develop novel biomacromolecular emulsifiers and could find potential in fabricating delivery systems for bioactive compounds with markedly enhanced physiochemical properties.
本工作旨在制备具有优异稳定性的乳液，以使用新型生物大分子递送β-胡萝卜素。β-乳球蛋白-阿魏酸-壳聚糖三元轭合物（BFCC）是通过碳二亚胺介导的偶联反应和漆酶诱导合成的，其通过傅里叶变换红外（FTIR）和质子核磁共振（H NMR）谱得到证实。此外，BFCC 被用于稳定β-胡萝卜素乳液。结果表明，BFCC 的浓度影响β-胡萝卜素乳液的物理稳定性。与由β-乳球蛋白（β-LG）、壳聚糖-阿魏酸轭合物（CFC）和β-LG-CFC 混合物（BFCM）稳定的乳液相比，由 BFCC 稳定的乳液在各种环境应激下表现出更好的稳定性。此外，在 25 和 55°C 下或在紫外（UV）光照射下储存时，由 BFCC 稳定的乳液具有更高的β-胡萝卜素保留率。本研究中获得的知识为开发新型生物大分子乳化剂提供了一种有效途径，并可能在制备具有显著增强物理化学性质的生物活性化合物的递送系统方面具有潜力。
