Geng Mengjie, Feng Xumei, Wu Xixi, Tan Xiangyun, Shang Baiyu, Huang Yuyang, Teng Fei, Li Yang
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
Food Chem. 2023 Aug 15;417:135842. doi: 10.1016/j.foodchem.2023.135842. Epub 2023 Mar 11.
In this study, a ternary conjugate was prepared by covalent bonding of protein, polysaccharide, and polyphenol via ultrasound and the Maillard reaction. Subsequently, the β-carotene nanoemulsion was prepared with the soy protein isolate-(-)-epigallocatechin gallate-maltose (SPI-EGCG-maltose) conjugate as the emulsifiers via ultrasound. The SPI-EGCG-maltose conjugate showed superior solubility, emulsification and foaming properties at 4 h reaction time. Meanwhile, the retention rates of β-carotene in the nanoemulsion after 30 d of storage, 8 h of light, and 55 °C of heat were >60%, >75%, and >60%, respectively. Furthermore, ultrasound treatment at 500 W for 10 min produced an inhibitory effect on the degradation of β-carotene. This study indicates that the nanoemulsion based on the ternary conjugate can effectively inhibit the β-carotene degradation by the external environment and prevent the oxidation and degradation of β-carotene in the nanoemulsion.
在本研究中，通过超声和美拉德反应将蛋白质、多糖和多酚共价结合制备了一种三元共轭物。随后，以大豆分离蛋白-（-）-表没食子儿茶素没食子酸酯-麦芽糖（SPI-EGCG-麦芽糖）共轭物作为乳化剂，通过超声制备了β-胡萝卜素纳米乳液。SPI-EGCG-麦芽糖共轭物在反应4小时时表现出优异的溶解性、乳化性和发泡性能。同时，β-胡萝卜素纳米乳液在储存30天、光照8小时和55℃加热后的保留率分别>60%、>75%和>60%。此外，500W超声处理10分钟对β-胡萝卜素的降解产生抑制作用。本研究表明，基于三元共轭物的纳米乳液可有效抑制外界环境对β-胡萝卜素的降解，并防止纳米乳液中β-胡萝卜素的氧化和降解。
