Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

Yang, Wei; Liang, Xinhong; Xu, Linshuang; Deng, Chujun; Jin, Weiping; Wang, Xiaohui; Kong, Ya-Ru; Duan, Mengge; Nei, Yuanyang; Zeng, Jie; Li, Bo

doi:10.1016/j.foodres.2020.109048

Cited by 26 publications

(8 citation statements)

References 55 publications

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“…Active self-assembled protein-based coatings with antioxidant properties have also been developed by Yang et al (2020) and Yi et al (2020). In these research papers, lactoferrin/oat β-glucan/curcumin and pea protein isolate/methoxyl pectin/curcumin were self-assembled using spray-dried and emulsion stabilization approaches, respectively.…”

Section: Coatingsmentioning

confidence: 99%

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Self-assembled proteins for food applications: A review

Tomadoni

Capello

Valencia

et al. 2020

Trends in Food Science & Technology

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Section: Coatingsmentioning

confidence: 99%

“…In general, hydrophobic interactions and H-bonding were the main driving forces for the formation of ternary complexes. These self-assembly ternary systems could be used as natural antioxidant coatings to reduce oxidation of food lipids (Yang et al, 2020;Yi et al, 2020).…”

Section: Coatingsmentioning

confidence: 99%

Self-assembled proteins for food applications: A review

Tomadoni

Capello

Valencia

et al. 2020

Trends in Food Science & Technology

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“…Protein-polysaccharide complexes have a good protective effect on polyphenols against degradation under harsh conditions (Wei and Huang, 2019). Ternary complexes of proteins, polysaccharides, and polyphenols can be served as functional materials to stabilize emulsion, foam, and colloidal systems (Yang et al, 2020). Polysaccharides exhibited the role of inhibiting protein-polyphenol complexes precipitation .…”

Section: Introductionmentioning

confidence: 99%

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Zhang

Yang

et al. 2022

Journal of Dairy Science

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Protein-polysaccharide-polyphenol noncovalent ternary complexes possess unique physicochemical, structural, and functional properties. In the present study, ternary complexes based on whey protein concentrate (WPC; 2%, wt/vol) and high methoxyl pectin (HMP; 0.5%, wt/vol) complexes and 0.2 to 0.6% (wt/vol) chlorogenic acid (CA) or rosmarinic acid (RA) were formed and characterized at 3 pH values (4, 4.5, and 5). The pH conditions were decided according to phase diagram of WPC and HMP during acidification. Fluorescence quenching experiments indicated that WPC-HMP complexes bound RA stronger than CA and the binding constant increased with increasing pH for both phenolic acids. Particle size of ternary complexes decreased and absolute ζ-potential increased with pH values changing from 4 to 5, and RA influenced the particle size of WPC-HMP complexes greater than CA. The CA and RA in ternary complexes showed good stability against UV light with pH order of pH 5 > pH 4.5 > pH 4. Fourier-transform infrared spectroscopy spectra indicated the involvement of hydrogen bonding between WPC-HMP and CA or RA. Antibacterial tests showed that ternary complexes had good antibacterial activity against Staphylococcus aureus and Escherichia coli at concentrations of 6.2 mg/mL and the ability increased with decreasing pH values. All ternary complexes possessed strong scavenging radical capacities with median inhibitory concentration (IC 50 ) values ranging from 2.71 ± 0.05 to 6.20 ± 0.41 μg/mL. Antioxidative ability of ternary complexes increased as pH went up and WPC-HMP-RA showed significantly higher antioxidative property compared with WPC-HMP-CA. Data may provide useful information for rational design of ternary complexes and applications of the formed complexes in food matrices such as beverages and emulsions.

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Section: Introductionmentioning

confidence: 99%

“…The interactions between proteins, polysaccharides and polyphenols in foods play an important role in physicochemical, sensory, and nutritional properties during the food processing (Mohammadi et al, 2016). Recently, polymer complexation has attracted much interest because covalent conjugates or physical complexes-based emulsions could resist coalescence due to their satisfactory network strength and the interfacial rigidity (Liu et al, 2016;Qiu et al, 2018;Yang et al, 2020). Zhao et al (2020) proposed that protein-polyphenolanionic polysaccharides complexes had better emulsion stability than the binary complexes emulsion attributed to the fact that anionic polysaccharides could form a protective layer to prevent aggregation.…”

Section: Introductionmentioning

confidence: 99%

Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition

Liang

et al. 2021

Int J of Food Sci Tech

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The binding of proteins and polysaccharides/polyphenols can modify the interfacial properties of proteins. Therefore, this study aimed to explore the feasibility of soy protein-glucan-coumarin complex (S-G-C) fabricated by subcritical water treatment as novel emulsifiers with decent physicochemical stability. The addition of b-glucan and coumarin (CM) led to partial unfolding of soy proteins, the corresponding particles decreased and structure became tighter, and thereby the ternary complexes, which were formed mainly through hydrogen bonding and hydrophobic interaction exhibited more suitable three-phase contact angles (92.6°) compared with soy protein alone and binary complexes. CM might increase hydrophobic effect while b-glucan attached to the outer layer might provide steric repulsion, which effectively improve physical stability of Pickering emulsion against environmental stresses and retard droplet aggregation and creaming during the 28 days storage. This study provides a reference for the preparation of novel emulsifier with improved physicochemical and functional performance.

show abstract

Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study

Cited by 26 publications

References 55 publications

Self-assembled proteins for food applications: A review

Self-assembled proteins for food applications: A review

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition

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