Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions

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NSTL
Elsevier

外文摘要：This study focused on the covalent/noncovalent interaction between glycosylated whey protein isolate (gWPI) and tannic acid (TA) in stabilizing Pickering emulsions. The binary complex of gWPI was fabricated by protein and carbohydrate through the Maillard reaction, the interaction type of the covalent bond between the gWPI and TA was successfully prepared via an alkaline method to form the protein-carbohydrate-polyphenol ternary complex. Fluorescence spectrum results proved that the covalent bond between whey protein isolate (WPI)/gWPI and TA was stronger than the noncovalent bond. The covalent combination of TA strongly affected the fluo-rescence quenching of WPI and gWPI. Fourier transform infrared spectroscopy showed that the combination of the WPI/gWPI and TA led to changes in the secondary structure of the protein, the covalent interaction between them caused hydrogen bonds and C-O and C-N stretching vibrations. The covalent interaction in ternary complex between gWPI and TA reduced the particle size of Pickering emulsions and improved the thermal, salt ion, and storage stabilities of Pickering emulsions.

外文关键词：

Pickering emulsionsGlycosylated proteinTannic acidBinding methodPhysicochemical properties

作者：

Chen, Cheng、Shi, Kaiwei、Qin, Xinguang、Zhang, Haizhi、Chen, Haiming、Hayes, Douglas G.、Wu, Qiong、Hu, Zhongze、Liu, Gang

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作者单位：

Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xue Fu South Rd, Wuhan 430023, Peoples R China

Hainan Univ, Coll Food Sci & Engn, 58 People Rd, Haikou 570228, Hainan, Peoples R China

Univ Tennessee, Dept Biosyst Engn & Soil Sci, Knoxville, TN 37996 USA

Nutricia Pharmaceut WUXI CO LTD, 17 Xinming Rd, Wuxi 214000, Jiangsu, Peoples R China

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出版年：

2021

DOI：

10.1016/j.lwt.2021.112383

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.152

被引量21
参考文献量36