Gao Yuxing, Wang Zihua, Xue Changhu, Wei Zihao
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
Foods. 2022 Jun 24;11(13):1859. doi: 10.3390/foods11131859.
Protein-polysaccharide complexes, which involve Maillard-type protein-polysaccharide conjugates and electrostatic protein-polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare OVA-GA conjugate (OGC) and OVA-GA mixture (OGM), followed by the fabrication of astaxanthin-loaded oleogel-based nanoemulsions. Carnauba wax (5% /) and rice bran oil were mixed to prepare food-grade oleogel. The successful preparation of OGC was verified by means of SDS-PAGE analysis and free amino groups determination. OGC endowed oleogel-based nanoemulsions with smaller emulsion droplets and higher stability during 30-day storage, implying more outstanding emulsifying capability than OGM. Both OGC-stabilized nanoemulsions and OGM-stabilized nanoemulsions could enhance the extent of lipolysis and the bioaccessibility of astaxanthin compared with oleogel. Meanwhile, OGC exhibited significantly better than OGM, which indicated that OGC-stabilized oleogel-based nanoemulsions possessed more desirable nutraceutical delivery performance than OGM-stabilized oleogel-based nanoemulsions. This study may fill a gap in the influence of different protein-polysaccharide complexes on oleogel-based nanoemulsions and contribute to deeper insights about novel oleogel-based nanoemulsions for their applications in the food industry.
蛋白质-多糖复合物，包括美拉德型蛋白质-多糖共轭物和静电蛋白质-多糖复合物，具有稳定用于营养保健品递送的基于油凝胶的纳米乳液的潜力。在此，使用卵清蛋白（OVA）和阿拉伯胶（GA）制备OVA-GA共轭物（OGC）和OVA-GA混合物（OGM），随后制备负载虾青素的基于油凝胶的纳米乳液。将巴西棕榈蜡（5%/）和米糠油混合制备食品级油凝胶。通过SDS-PAGE分析和游离氨基测定验证了OGC的成功制备。OGC使基于油凝胶的纳米乳液具有更小的乳液滴，并在30天储存期间具有更高的稳定性，这意味着其乳化能力比OGM更出色。与油凝胶相比，OGC稳定的纳米乳液和OGM稳定的纳米乳液都能提高脂肪分解程度和虾青素的生物可及性。同时，OGC表现明显优于OGM，这表明OGC稳定的基于油凝胶的纳米乳液比OGM稳定的基于油凝胶的纳米乳液具有更理想的营养保健品递送性能。本研究可能填补了不同蛋白质-多糖复合物对基于油凝胶的纳米乳液影响方面的空白，并有助于更深入地了解新型基于油凝胶的纳米乳液在食品工业中的应用。
