Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol

The purpose of this study was to fabricate ternary complexes composed of pea protein isolate (PPI), high methoxyl pectin (HMP) and individual surfactants including rhamnolipid (Rha), tea saponin (TS) and Ethyl lauroyl arginate (LAE), for the delivery of resveratrol (Res). A combination of electrostatic attraction and hydrophobic interaction was dominantly responsible for the formation of HMP-surfactant-PPI complexes. The physicochemical properties of the ternary complexes were affected by surfactant types as well as mass ratios of individual surfactant to PPI. HMP-TS-PPI1:1 and HMP-LAE-PPI(1:25 )complexes had higher de- naturation temperatures of 82.78 +/- 0.31, 80.21 +/- 0.02 and 79.98 +/- 0.86 degrees C, respectively. The HMP-Rha-PPI1:1 ternary complex could be an effective delivery system, which were effective to retard photo- and thermal-degradation of Res as well as delayed the release of Res in in vitro digestion.