FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (24): 94-100.doi: 10.7506/spkx1002-6630-20180906-064

• Food Chemistry • Previous Articles     Next Articles

Effect of Lactoferrin-Epigallocatechin Gallate Covalent Complex on the Stability and Digestion Characteristics of Fish Oil Emulsions

LIU Runhua, LIANG Xiuping, YAN Xiaojia, LIU Fuguo   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; 2. College of Food Science and Engineering, Northwest A&F University, Yangling 712000, China)
  • Online:2019-12-25 Published:2019-12-24

Abstract: The effects of lactoferrin (LF)-epigallocatechin gallate (EGCG) covalent complex, prepared by alkaline treatment, and their physical mixture on the rheological properties, oxidative stability and in vitro digestion characteristics of fish oil emulsions were studied. As the molecular mass of LF increased after combining with EGCG, the emulsion viscosity was 2.74 and 1.42 times higher with the complex than with single LF or the physical mixture, respectively, and the complex remarkably enhanced the physical stability and maintained good fluidity of emulsions for 15 d at 55 ℃ consistently in the dark. The complex and the physical mixture were more effective at inhibiting fish oil oxidation than single LF; the thiobarbituric acid reactive substances (TBARS) values of lipids in fish oil emulsions stabilized by single LF, the physical mixture and the covalent complex were 2.25, 0.75 and 0.70 nmol/g, respectively on the 15th day of storage. During the in vitro digestion process, the covalent complex-stabilized fish oil emulsion showed better inhibition of aggregation and delayed release of fatty acids to some extent. This study provides a basis for the rational design of fish oil delivery systems.

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

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