Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
Ultrason Sonochem. 2022 Aug;88:106094. doi: 10.1016/j.ultsonch.2022.106094. Epub 2022 Jul 12.
Jiuzao glutelin isolate (JGI) was reported to possess interface and functional properties. To enhance the stability and properties of JGI, conjugation between JGI and carboxymethyl chitosan (CTS) through ultrasound-stirring assisted Maillard reaction (UTSA-MR) was investigated and optimized. The changes of molecular distribution, secondary structure, morphology, and amino acid composition of JGI were detected after conjugation with CTS. The solubility, foaming property and stability, viscosity, and thermal stability of four conjugates (CTS-JGI, with weight ratios of 0.5:1, 1:1, 2:1, and 4:1) were significantly increased compared to native JGI. Under the optimal glycation, the conjugate (CTS/JGI, 2:1, w/w; CTS-JGI-2) exhibited the best emulsifying ability and stability against NaCl solution, in vitro antioxidant activity, and cholesterol-lowering ability. CTS-JGI-2 stabilized oil-in-water nano-emulsion improved resveratrol (RES) and quercetin (QUE) encapsulation efficiency (80.96% for RES and 93.13% for QUE) and stability during the simulated digestion process (73.23% for RES and 77.94% for QUE) due to the connection through hydrogen bonds, pi-anion, pi-sigma, and donors between CTS-JGI and RES/QUE. Taken together, the modification of JGI by conjugating with CTS through UTSA-MR could be an excellent method to improve the functional properties of JGI. CTS-JGI-2 is a potential conjugate with functions that can be used to encapsulate functional substances in the stabilized nano-emulsion.
胶九蛋白分离物（JGI）具有界面和功能特性。为了提高 JGI 的稳定性和性能，通过超声搅拌辅助美拉德反应（UTSA-MR）将 JGI 与羧甲基壳聚糖（CTS）进行偶联，并对其进行了优化。检测了 JGI 与 CTS 偶联后分子分布、二级结构、形态和氨基酸组成的变化。与天然 JGI 相比，四种偶联物（CTS-JGI，重量比为 0.5:1、1:1、2:1 和 4:1）的溶解度、起泡性和稳定性、粘度和热稳定性均显著提高。在最佳糖化条件下，偶联物（CTS/JGI，2:1，w/w；CTS-JGI-2）表现出最好的乳化能力和稳定性，对 NaCl 溶液、体外抗氧化活性和降胆固醇能力。CTS-JGI-2 稳定的油包水纳米乳液提高了白藜芦醇（RES）和槲皮素（QUE）的包封效率（RES 为 80.96%，QUE 为 93.13%）和模拟消化过程中的稳定性（RES 为 73.23%，QUE 为 77.94%），这是由于 CTS-JGI 与 RES/QUE 之间通过氢键、π-阴离子、π-σ和供体的连接。综上所述，通过 UTSA-MR 将 JGI 与 CTS 偶联修饰可以是一种提高 JGI 功能特性的有效方法。CTS-JGI-2 是一种具有功能的潜在偶联物，可用于在稳定的纳米乳液中包封功能性物质。
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