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• Basic Research •     Next Articles

Effect of corn fiber gum-whey protein isolate conjugates on the stability and in vitro digestibility of curcumin emulsions

  

  • Received:2020-07-05 Revised:2021-05-18 Online:2021-08-15 Published:2021-08-20

Abstract: In present study, corn fiber gum (CFG) and whey protein isolate (WPI) were used to prepare maillard conjugates, and the effect of CFG-WPI conjugates with different thermal treatment time on the stability of oil-in-water (O/W) emulsions was investigated. O/W emulsion encapsulating curcumin was prepared and their in-vitro digestibility was explored. The obtained results indicated that the optimum condition to prepare CFG-WPI conjugates was heating temperature at 60 ℃, humidity at 79% and reaction time with 96 h. Compared to CFG, WPI and physical mixture of CFG and WPI, the CFG-WPI conjugates resulted in smaller particle size and lower clarification index of emulsion systems. In addition, CFG-WPI conjugates increased the ability of emulsions to resist pH and calcium concentrations, indicating that CFG-WPI significantly improved the emulsions’ stability. The in-vitro digestion profile of curcumin emulsions suggested that the presence of CFG retarded the lipid hydrolysis of emulsions. Compared with WPI, CFG and CFG-WPI mixtures or conjugates improved the bioacessibility of curcumin. For CFG-WPI conjugates stabilized emulsions, particle size was an important factor affecting the in-vitro digestion and bioacessibility of curcumin emulsions. This study provides a basis for understanding the formation mechanism and digestion properties of CFG-WPI conjugates stabilized emulsions, and opened up a new way to achieve value-added utilization of CFG.

Key words: curcumin, corn fiber gum, maillard conjugates, emulsions, in-vitro digestibility

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