Zhu Tingwei, Zhang Duoduo, Lv Dingyang, Chen Fusheng, Yin Lijun, Zhang Lifen, Yang Chenxian
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
Int J Biol Macromol. 2025 May;309(Pt 4):143162. doi: 10.1016/j.ijbiomac.2025.143162. Epub 2025 Apr 14.
The developing of green plant based protein as excellent emulsifier to prepare stable O/W emulsion has become crucial in food processing. This study investigated the emulsification property enhancing of pea protein isolate (PPI) through glycation with wheat bran arabinoxylan (WBAX) to form a covalent complex (PPI-WBAX), the stability and the application in encapsulating β-carotene of the prepared PPI-WBAX emulsion. Results showed that glycation improved the emulsification property of PPI as evidenced by the increased emulsifying activity index (6.7 %) and emulsion stability index (232.7 %), and this was due to the excellent spatial structure that was beneficial for adsorption at the oil-water interface of PPI-WBAX complex formed by covalently linking the amino group of PPI to the carbonyl group at the end of WBAX, indicated by spectral results. The PPI-WBAX emulsion exhibited good physical stability upon exposure to different environmental stressors with the particle size and zeta-potential exhibiting non-significant changes and the oil droplets exhibiting uniform and small size. During the application, the PPI-WBAX emulsion exhibited high encapsulation (98.64 % ± 0.04 %) and retention rates (77.64 % ± 1.27 %) after storage for 28 days. In vitro digestion increased the lipid digestibility (94.06 % ± 0.45 %) and β-carotene bioaccessibility (32.51 % ± 1.39 %) of the PPI-WBAX emulsion.
开发绿色植物基蛋白作为优良乳化剂以制备稳定的水包油乳液在食品加工中已变得至关重要。本研究通过豌豆蛋白分离物（PPI）与麦麸阿拉伯木聚糖（WBAX）糖基化反应形成共价复合物（PPI-WBAX），研究其对PPI乳化性能的增强作用、所制备的PPI-WBAX乳液的稳定性及其在包封β-胡萝卜素中的应用。结果表明，糖基化改善了PPI的乳化性能，乳化活性指数提高了6.7%，乳液稳定性指数提高了232.7%，这是由于通过将PPI的氨基与WBAX末端的羰基共价连接形成的PPI-WBAX复合物具有有利于在油水界面吸附的优良空间结构，光谱结果表明了这一点。PPI-WBAX乳液在暴露于不同环境应激因素时表现出良好的物理稳定性，粒径和ζ电位无显著变化，油滴尺寸均匀且小。在应用过程中，PPI-WBAX乳液在储存28天后表现出高包封率（98.64%±0.04%）和保留率（77.64%±1.27%）。体外消化提高了PPI-WBAX乳液的脂质消化率（94.06%±0.45%）和β-胡萝卜素生物可及性（32.51%±1.39%）。
