College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Food Chem. 2024 Dec 1;460(Pt 1):140402. doi: 10.1016/j.foodchem.2024.140402. Epub 2024 Jul 14.
Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated. As the HA-to-TA ratio in the complexes changed from 1:0 to 0:1, the oil-water interfacial tension first decreased and then increased, and the secondary structure of the proteins changed. The composition of the complexes (HA-to-TA ratio) was optimized to produce high internal phase emulsions (HIPEs) containing small uniform oil droplets with good storage and thermal stability. When the HA to TA ratio is 7:1 (P-H-T), HIPEs exhibited better viscosity, viscoelasticity, and thixotropy, which contributed to its preferable 3D printing. Moreover, curcumin-loaded HIPEs stabilized by P-H-T showed a high lipid digestibility (≈101%) and curcumin bioaccessibility (≈79%). In summary, the PPI-HA-TA-stabilized HIPEs have good potential to be 3D-printable materials that could be loaded with bioactive components.
豌豆分离蛋白（PPI）-透明质酸（HA）-单宁酸（TA）三元复合物通过非共价相互作用组装，研究了它们在 3D 打印和姜黄素递送中的潜在应用。随着复合物中 HA 与 TA 的比例从 1:0 变为 0:1，油水界面张力先降低后升高，蛋白质的二级结构发生变化。优化复合物的组成（HA 与 TA 的比例）以产生含有小而均匀油滴的高内相比乳液（HIPE），具有良好的储存和热稳定性。当 HA 与 TA 的比例为 7:1（P-H-T）时，HIPE 表现出更好的粘度、粘弹性和触变性，这有助于其更好地 3D 打印。此外，由 P-H-T 稳定的负载姜黄素的 HIPE 表现出较高的脂质消化率（≈101%）和姜黄素生物利用度（≈79%）。总之，PPI-HA-TA 稳定的 HIPE 具有成为可负载生物活性成分的 3D 打印材料的巨大潜力。
