期刊
FOOD CHEMISTRY
卷 340, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128209
关键词
LMP-peptide complexes; beta-carotene; Bioaccessibility; Camellia oil
资金
- National Key Research and Development Program of China [2018YFD0401104]
- Key Project of Science and Technology of Anhui Province [17030701022]
By modifying LMP with different peptides using dry-heat method, stable O/W emulsions with smaller droplet sizes and higher stability in various conditions were obtained. The in vitro digestion tests showed that LMP-SP and LMP-WPP were more suitable for delivering camellia oil and beta-carotene in emulsions.
To improve the stabilities of low methoxy pectin (LMP) stabilized O/W emulsions for the delivery of bioactive substances, LMP was firstly modified with soy peptide (SP), corn peptide (CP) and whey protein peptide (WPP), respectively, by using dry-heat method, then the properties of LMP-peptide complexes stabilized O/W emulsions were characterized and the in vitro digestion of emulsions with beta-carotene was test to evaluate the potential applications. LMP-peptide complexes were formed by covalent bonds according to FT-IR spectroscopy. Compared to LMP stabilized emulsions, LMP-peptide complexes stabilized emulsions had smaller droplet sizes and higher stabilities in the changed pH value, temperature and ionic strength. Based on the results of in vitro digestion tests, LMP-SP and LMP-WPP obtained by incubating LMP with peptides at 60 degrees C for 12 h at the weight ratio of 4:1 were more suitable for the preparation of O/W emulsions to deliver camellia oil and beta-carotene.
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