Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594040 | Food Chemistry | 2015 | 5 Pages |
Abstract
In this study the impact of covalent complexes of α-lactalbumin (α-La) with (â)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of β-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to α-La at pH 8.0, as evidenced by increased total phenolic content and declined fluorescence intensity. Compared with those stabilised by α-La alone and α-La-CA or EGCG mixture, the emulsion stabilised by the α-La-EGCG covalent complex exhibited the least changes in particle size and transmission profiles, using a novel centrifugal sedimentation technique, indicating an improvement in the physical stability. The least degradation of β-carotene occurred in the emulsion stabilised with the α-La-EGCG covalent complex when stored at 25 °C. These results implied that protein-polyphenol covalent complexes were able to enhance the physical stability of β-carotene emulsion and inhibit the degradation of β-carotene in oil-in-water emulsion, and the effect was influenced by the types of the phenolic compounds.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiaoya Wang, Fuguo Liu, Lei Liu, Zihao Wei, Fang Yuan, Yanxiang Gao,