Ge Sitong, Jia Rui, Liu Wei, Xie Jiahan, Liu Meihong, Cai Dan, Zheng Mingzhu, Liu Huimin, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin 130118, China.
Food Chem. 2022 Aug 30;386:132513. doi: 10.1016/j.foodchem.2022.132513. Epub 2022 Mar 10.
This study first used adzuki bean seed coat polyphenol (ABSCP) to modify zein and form covalent nanoparticles (ZAP) and used ZAP as an emulsifier to stabilize Pickering emulsion (ZAE). The results showed that the ratio of zein-ABSCP controlled the physicochemical properties of the two compounds. ZAP could be absorbed on the water-oil surface and stabilized ZAE, which presented as a non-Newtonian fluid state with good rheological properties. The addition of ABSCP inhibited lipid oxidation in a dose-dependent manner, as verified through the analysis of accelerated oxidation experiments (50 °C, 20 days). In in vitro gastrointestinal digestion of ZAE showed that free fatty acids (FFA) release gradually decreased with ABSCP concentration increasing. Moreover, ABSCP gave ZAE a strong red-yellow color, which allowed ZAE to be used for specific applications (e.g., natural pigments). Our findings make it feasible to develope functional food and food-grade delivery systems made of protein-plant polyphenols nanoparticles.
本研究首次使用赤小豆种皮多酚（ABSCP）修饰玉米醇溶蛋白并形成共价纳米颗粒（ZAP），并将ZAP用作乳化剂来稳定皮克林乳液（ZAE）。结果表明，玉米醇溶蛋白-ABSCP的比例控制了这两种化合物的物理化学性质。ZAP可以吸附在水油表面并稳定ZAE，ZAE呈现为具有良好流变学性质的非牛顿流体状态。通过加速氧化实验（50℃，20天）分析验证，ABSCP的添加以剂量依赖的方式抑制脂质氧化。ZAE的体外胃肠道消化表明，随着ABSCP浓度的增加，游离脂肪酸（FFA）释放逐渐减少。此外，ABSCP赋予ZAE强烈的红黄颜色，这使得ZAE可用于特定应用（例如天然色素）。我们的研究结果使得开发由蛋白质-植物多酚纳米颗粒制成的功能性食品和食品级递送系统成为可能。
