Guo Zhi-Wei, Li Heng-Juan, Peng Ning, Li Ying-Qiu, Liang Yan, Zhao Yu-Ru, Wang Cai-Yue, Wang Zi-Yue, Wang Chenying, Ren Xidong
School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
School of Agriculture and Forestry Science, Weifang Engineering Vocational College, Weifang, China.
J Sci Food Agric. 2025 Mar 15;105(4):2403-2411. doi: 10.1002/jsfa.14010. Epub 2024 Nov 1.
Pea protein isolate (PPI) is gaining increasing popularity in the food industry. It provides a diverse range of health benefits, such as hypoallergenic and gluten-free characteristics. However, the functional performance of PPI is hindered by its low solubility and poor stability. Therefore, in this article, PPI and dextran (DX) of different molecular weights were grafted to investigate the effects of grafting DX with different molecular weights on the interface properties and antioxidant properties of PPI. Additionally, the stability and digestive properties of the glycated PPI nanoemulsion system were explored.
The result showed that the grafting degree of PPI-DX conjugates (PPI-DC) decreased with an increase in the molecular weight of DX. Surface hydrophobicity, antioxidant activity and solubility of PPI-DC were significantly improved after grafting compared with PPI and PPI-DX mixtures (PPI-DM). Astaxanthin-loaded emulsions stabilized by grafted conjugates had smaller droplets and higher astaxanthin encapsulation rate compared to PPI emulsions. In vitro digestion demonstrated that the bioavailability of PPI-DC emulsions was higher than of PPI emulsion. Furthermore, after 24 days of storage, retention rate of astaxanthin-loaded emulsions prepared by conjugates remained above 70%, surpassing that of PPI emulsion.
These results indicated that DX grafting can improve the emulsion properties of PPI. In addition, the DX with a molecular weight of 5 kDa showed the most significant improvement. This study contributes to the advancement of natural emulsifiers by modifying PPI through glycation, and furnishes a valuable reference for its utilization in functional foods. © 2024 Society of Chemical Industry.
豌豆分离蛋白（PPI）在食品工业中越来越受欢迎。它具有多种健康益处，如低过敏性和无麸质特性。然而，PPI的功能性能受到其低溶解度和稳定性差的阻碍。因此，在本文中，将不同分子量的PPI与葡聚糖（DX）接枝，以研究接枝不同分子量的DX对PPI界面性质和抗氧化性能的影响。此外，还探讨了糖基化PPI纳米乳液体系的稳定性和消化特性。
结果表明，PPI-DX缀合物（PPI-DC）的接枝度随DX分子量的增加而降低。与PPI和PPI-DX混合物（PPI-DM）相比，接枝后PPI-DC的表面疏水性、抗氧化活性和溶解度显著提高。与PPI乳液相比，由接枝缀合物稳定的负载虾青素的乳液液滴更小，虾青素包封率更高。体外消化表明，PPI-DC乳液的生物利用度高于PPI乳液。此外，储存24天后，由缀合物制备的负载虾青素的乳液的保留率保持在70%以上，超过了PPI乳液。
这些结果表明，DX接枝可以改善PPI的乳液性能。此外，分子量为5 kDa的DX表现出最显著的改善。本研究通过糖基化修饰PPI，为天然乳化剂的发展做出了贡献，并为其在功能性食品中的应用提供了有价值的参考。© 2024化学工业协会。
