文献类型： 外文期刊

作者： Guo, Xiao ¹ ; Qiao, Yuqian ¹ ; Huang, Zhicheng ² ; Gong, Zhiyong ¹ ; Wang, Qian ¹ ; Li, Jinjie ³ ; Wu, Yongning ¹ ; Liu, Xin ¹ ; Liu, Jin ³ ;

作者机构： 1.Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Hubei, Peoples R China

2.Hubei Acad Agr Sci, Res Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

3.PLA, Syst Engn Inst, AMS, Beijing 100010, Peoples R China

4.China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China

5.Chinese Acad Med Sci, Peking Union Med Coll, Dept Nutr & Food Safety, Res Unit Food Safety, Beijing 100021, Peoples R China

关键词： Microalgae protein; Gellan gum; Emulsion stability; Curcumin

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 281 卷

页码：

收录情况： SCI

摘要： The emulsification properties of microalgae protein (MP) are poor, especially under acidic and neutral conditions, which may limit the broad applications of MP in food processing. This study aims to explore the effects of gellan gum (GG) on the emulsification properties of MP. Firstly, MP-GG complexes were prepared and their structures characterized. Subsequently, MP-GG complexes stabilized emulsions were prepared and their stability evaluated. Finally, these emulsions were employed for the encapsulation and delivery of curcumin to evaluate their potential as an efficient nutrient delivery medium. Results indicated that MP-GG complexes were formed under various pH conditions, with pH 6 identified as optimal for complexes stability (zeta-potential value was -31 mV). UV-vis and fluorescence spectroscopy demonstrated that GG did not significantly alter the MP's structure but induced slight conformational changes, leading to the burial of some amino acid residues. Zeta potential measurements confirmed that MP-GG complexes were stabilized by strong electrostatic repulsions. The increase of GG content was conducive to providing more negative charge and promoting the dissolution and dispersion of the MP-GG complexes (MP: GG = 1: 1). Emulsions stabilized by MP-GG complexes exhibited smaller droplet sizes and improved stability compared to those stabilized by MP alone, especially at oil phase volume fractions of 60 % and 70 %. Rheological analysis indicated that GG enhanced emulsion stability by increasing viscosity, and higher oil phase volume fractions facilitated better MP-GG complexes adsorption on oil droplets, strengthening network structures of emulsions. During in vitro simulated gastrointestinal digestion, emulsions with a 70 % oil phase exhibited higher curcumin retention rate (31.09 %) and lower curcumin bioaccessibility (13.23 %) compared to those with a 60 % oil phase. This suggests that emulsions with higher oil phase volume fractions may be more suitable for colon-targeted curcumin delivery, with potential applications in promoting colon health. These findings confirm that the complexation of MP and GG was an effective way to improve the emulsification properties of MP. Emulsions stabilized by MP-GG complexes can serve as stable nutritional delivery systems for fat-soluble bioactive compounds.