关键词: 乳清分离蛋白-表没食子儿茶素没食子酸酯接枝物；纳米乳液；体外消化；游离脂肪酸释放

Abstract: In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system.

Key words: whey protein isolate-(-)-epigallocatechin-3-gallate grafts; nanoemulsion; in vitro digestion; free fatty acid release