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; School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3000, Australia.
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
Food Res Int. 2022 Nov;161:111785. doi: 10.1016/j.foodres.2022.111785. Epub 2022 Aug 22.
Pullulan-Jiuzao glutelin (JG) conjugates (PJCs) were prepared via Maillard reaction in this study. PJCs were prepared by optimizing pullulan to JG ratios (0.5:1, 1:1, 2:1, and 4:1, expressed as PJC-0.5, PJC-1, PJC-2, and PJC-4, respectively) and reaction times (0-180 min) at pH 7 and 11. The secondary structure changes of PJC compared to JG, potential conjugation sites between pullulan and JG, PJC emulsifying properties, in vitro antioxidant activities, and interaction with curcumin (CUR) were investigated. Among the four PJCs, PJC-2 obtained after 180 min reaction at pH 11 and 90 °C exhibited the best ability in nano-emulsion stabilization with the lowest particle size (180-200 nm and 290-450 nm against NaCl during storage), PDI (0.2-0.4 and 0.4-0.7 against NaCl during storage), highest zeta-potential (-20.10 mV), and lowest backscattering intensity. The spontaneous conjugation binding sites between pullulan and JG were Arg-39, Arg-54, and Asp-168. In contrast to native JG, PJC-2 exhibited better antioxidant capacities, low toxicity for CCD 841 CON and Caco-2 cells, and enhancement of antioxidant enzyme content (i.e., SOD, GPX, and CAT) after AAPH-induced oxidative stress. In addition, there exists an interaction between CUR and PJC-2 by residues Ala-74, Asp-376, Arg-368 and -374, Val-45, and Ala-44 of JG. The results above exhibit important implications for the fabrication of PJC-stabilize nano-emulsion and even for developing PJC product as a potential carrier of CUR in the functional food industry.
本研究通过美拉德反应制备了支链淀粉-酒醅谷朊蛋白（JG）缀合物（PJCs）。通过优化支链淀粉与 JG 的比例（0.5:1、1:1、2:1 和 4:1，分别表示为 PJC-0.5、PJC-1、PJC-2 和 PJC-4）和反应时间（0-180 min），在 pH 值为 7 和 11 下制备 PJCs。研究了 PJCs 与 JG 的二级结构变化、支链淀粉与 JG 之间的潜在缀合位点、PJC 的乳化性能、体外抗氧化活性以及与姜黄素（CUR）的相互作用。在四种 PJCs 中，在 pH 值为 11 和 90°C 下反应 180 min 后得到的 PJC-2 具有最佳的纳米乳液稳定能力，其最小粒径（储存过程中对 NaCl 的 180-200nm 和 290-450nm）、PDI（储存过程中对 NaCl 的 0.2-0.4 和 0.4-0.7）、最高的zeta 电位（-20.10 mV）和最低的背散射强度。支链淀粉与 JG 之间的自发缀合结合位点为 Arg-39、Arg-54 和 Asp-168。与天然 JG 相比，PJC-2 具有更好的抗氧化能力、对 CCD 841 CON 和 Caco-2 细胞的低毒性以及在 AAPH 诱导的氧化应激后抗氧化酶含量（即 SOD、GPX 和 CAT）的增强。此外，CUR 与 PJC-2 之间存在相互作用，涉及 JG 的残基 Ala-74、Asp-376、Arg-368 和 -374、Val-45 和 Ala-44。上述结果对于制备 PJC 稳定的纳米乳液甚至开发 PJC 产品作为功能食品工业中 CUR 的潜在载体具有重要意义。
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