Han Yujun, Li Lianyu, Wei Fangming, Zhang Fengjie, Pan Zhaoyang, Wei Yanhui, Wang Libo
College of Plant Protection, Northeast Agricultural University, Harbin 150030, China.
College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
Food Chem X. 2024 Feb 13;21:101218. doi: 10.1016/j.fochx.2024.101218. eCollection 2024 Mar 30.
In this study, the effects of dandelion polysaccharide (DP) and its carboxymethylated derivative (CMDP) on the emulsifying characteristics and antioxidant capacities of emulsions stabilized by whey protein isolate (WPI) were determined. The addition of both DP and CMDP reduced the particle size and zeta potential of the emulsions. Using 1.0 % WPI and 1.0 % CMDP as emulsifier, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were 32.61 ± 0.11 m/g and 42.58 ± 0.13 min, respectively, which were higher than the corresponding values of 27.19 ± 0.18 m/g and 36.17 ± 0.15 min with 1.0 % WPI and 1.0 % DP. Fourier-transform infrared spectroscopy (FT-IR), far-ultraviolet circular dichroism (Far-UV CD), and fluorescence (FS) spectra analyses confirmed that the -helix and -sheet structures in WPI-polysaccharide complexes were reduced compared with those in pure WPI, whereas the random-coil content was enhanced by the addition of polysaccharides. Moreover, DP and CMDP effectively improved the antioxidant capacity and inhibited oxidation of the emulsions during storage. Therefore, DP and its carboxymethylated derivative exhibit great potential to be applied in the emulsion-based delivery system.
在本研究中，测定了蒲公英多糖（DP）及其羧甲基化衍生物（CMDP）对乳清蛋白分离物（WPI）稳定乳液的乳化特性和抗氧化能力的影响。DP和CMDP的添加均降低了乳液的粒径和zeta电位。以1.0%WPI和1.0%CMDP作为乳化剂时，乳化活性指数（EAI）和乳化稳定性指数（ESI）分别为32.61±0.11 m²/g和42.58±0.13 min，高于以1.0%WPI和1.0%DP时相应的27.19±0.18 m²/g和36.17±0.15 min。傅里叶变换红外光谱（FT-IR）、远紫外圆二色光谱（Far-UV CD）和荧光光谱（FS）分析证实，与纯WPI相比，WPI-多糖复合物中的α-螺旋和β-折叠结构减少，而多糖的添加增加了无规卷曲含量。此外，DP和CMDP有效提高了乳液在储存期间的抗氧化能力并抑制了氧化。因此，DP及其羧甲基化衍生物在基于乳液的递送系统中具有巨大的应用潜力。
