Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of ß-carotene emulsions.
Food Chem
; 375: 131706, 2022 May 01.
Article
em En
| MEDLINE
| ID: mdl-34952387
ABSTRACT
The physicochemical stability and in vitro bioaccessibility of ß-carotene emulsions stabilized by the whey protein isolate (WPI)-gum Acacia (GA) conjugates prepared by dry-heating (Con WPI (D)) and ultrasound (Con WPI (U)) Maillard reaction were investigated in this study. The conjugate-stabilized emulsions have a larger mean size than the WPI-stabilized emulsion. The stability of emulsions under freeze-thaw treatment, high ionic strength conditions, thermal treatment and pH conditions near the isoelectric point of WPI were improved by glycation. The chemical stability of ß-carotene in emulsions was also enhanced by WPI-GA conjugates. The WPI-GA conjugate-stabilized emulsions have better stability for droplet aggregation during in vitro simulated gastrointestinal digestion, which increased ß-carotene bioaccessibility. However, the Con WPI (U)-stabilized emulsion shows poor thermal stability and lower ß-carotene bioaccessibility than the Con WPI (D)-stabilized emulsion, which may be attributed to ultrasound-induced structural changes during the process of glycation.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Beta Caroteno
/
Goma Arábica
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
China