College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
Food Chem. 2022 Sep 30;389:133055. doi: 10.1016/j.foodchem.2022.133055. Epub 2022 Apr 23.
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism. The C-1:1-stabilized HIPEs had the smallest oil droplet size (11.34 ± 1.14 μm) and the best resistance to extreme environmental stresses due to their strong, rigid structure and dense interfacial architecture. The in vitro digestion results showed that the bioaccessibility (from 18.3% ± 0.5% to 38.8% ± 4.8%) of curcumin improved with increasing PE content. Our work is helpful in understanding OVA-PE complexes as stabilizers for HIPEs and their potential applications in food delivery systems.
在这项研究中，卵清蛋白（OVA）与果胶（PE）相互作用形成可溶的静电复合物，以改善高内相比 Pickering 乳液（HIPE）在极端条件下的功能特性。结果表明，OVA-PE 可溶复合物稳定的 HIPE 的稳定性明显优于游离 OVA 稳定的 HIPE，并且可以通过生物聚合物的比例来调节。特别是在 OVA:PE 比为 1:1（C-1:1）时，复合物可能通过絮凝机制形成具有核壳结构的颗粒。C-1:1 稳定的 HIPE 具有最小的油滴尺寸（11.34±1.14μm）和对极端环境应力的最佳抵抗力，因为其具有强刚性结构和密集的界面结构。体外消化结果表明，姜黄素的生物利用度（从 18.3%±0.5%增加到 38.8%±4.8%）随 PE 含量的增加而提高。我们的工作有助于理解 OVA-PE 复合物作为 HIPE 的稳定剂及其在食品输送系统中的潜在应用。
