Studies on Digestive Characteristics of Whey Protein-alginate Dialdehyde Emulsions
The interactions between whey protein(WPI)and alginate dialdehyde(ADA)identified by UV-vis spec-troscopy,fluorescence spectroscopy and infrared spectroscopy were investigated for effects on the in vitro digestive proper-ties of curcumin in O/W emulsions.The influence of the complexes on the emulsions was studied by droplet size,rheo-logical properties,interfacial adsorption rate,emulsifying activity,turbidity and curcumin release characteristics.The re-sults showed that the interfacial adsorption rate,emulsifying activity,droplet size and turbidity of emulsions driven by dynamic reversible covalent bond-Schiff base bond were improved.Compared with WPI emulsions,WPI-ADA complexes emulsions had higher interfacial adsorption rate and emulsifying activity.When the amount of ADA added was 0.8％of WPI,the emulsions had smaller droplet size(214.5 nm),lower turbidity(30 061.8),higher emulsifying activity(295.2 m2/g),and better emulsifying stability(0.617).Furthermore,the WPI-ADA complexes emulsions,which were more sta-ble in simulate gastrointestinal fluid,promoted the bioavailability of curcumin.
hydrophobic active substanceprotein-polysaccharide complexintermolecular interactionin vitro digestive properties
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