Functionalization of sweet potato leaf polyphenols by nanostructured composite 13-lactoglobulin particles from molecular level complexations: A review

文献类型： 外文期刊

第一作者： Makori, Shadrack Isaboke

作者： Makori, Shadrack Isaboke;Mu, Tai-Hua;Sun, Hong-Nan;Makori, Shadrack Isaboke

作者机构：

关键词： Sweet potato leaf polyphenols; β -lactoglobulin; complexation; Interaction; Conjugation; Nanoparticles

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 372 卷

页码：

收录情况： SCI

摘要： Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability. 13-lactoglobulin (13lg), a highly regarded whey protein, can interact with SPLPs at the molecular level to form reversible or irreversible nanocomplexes (NCs). Consequently, the functional properties and final quality of SPLPs are directly modified. In this review, the composition and structure of SPLPs and 13lg, as well as methods of molecular complexation and mechanisms of formation of SPLPs13lgNCs, are revisited. The modified functionalities of SPLPs13lgNCs, especially protein conformational structures, antioxidant activity, solubility, thermal stability, emulsifying, and gelling properties including allergenic potential, digestibility, and practical applications are discussed for SPLPs future development.

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