Effect of lactoferrin-EGCG covalent complex on the stability and digestion characteristics of fish oil emulsion

Abstract

Abstract: The lactoferrin-epigallocatechin gallate (EGCG) covalent complex was prepared by alkaline treatment, and effects of lactoferrin-EGCG covalent complex and physical mixture on the rheological properties, oxidative stability and in vitro digestion characteristics of fish oil emulsions are studied. Since EGCG is covalently bound to lactoferrin, the molecular weight of the protein is increased, so that the viscosity of the emulsion prepared by the covalent complex is increased (Its viscosity is 2.74 times and 1.42 times as that of single protein emulsion and physical composite emulsion, respectively), and the physical stability is remarkably enhanced (maintains good fluidity after 15 days of storage at 55 °C in the dark). Physically complex or covalently bound LF-EGCG is effective in inhibiting fish oil oxidation during storage compared to lactoferrin-stabilized emulsions (The TBARS values of lipids in fish oil emulsions stabilized by LF, physical mixture and covalent complexes are 2.25, 0.75 and 0.70 nmol/g oil, respectively, at 15th day of the storage). In the in vitro digestion process, the covalent complex stabilized fish oil emulsion can better inhibit the production of aggregates and delay the release of fatty acids to some extent. This study can provide a reference for the rational design of fish oil delivery systems.

Key words: protein-polyphenol covalent complex, fish oil, emulsion, digestion

CLC Number:

TS251.1

Runhua LIU Xiu-Ping LIANG Xiao-Jia YAN Fuguo Liu. Effect of lactoferrin-EGCG covalent complex on the stability and digestion characteristics of fish oil emulsion[J]. FOOD SCIENCE, 0, (): 0-0.

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