Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

doi:10.7506/spkx1002-6630-20200705-058

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 10-18.doi: 10.7506/spkx1002-6630-20200705-058

• Basic Research • Previous Articles Next Articles

Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun

(1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2021-08-15 Published:2021-08-27

Abstract

Abstract: In the present study, Maillard conjugates were prepared by reacting corn fiber gum (CFG) with whey protein isolate (WPI), and the effects of CFG-WPI conjugates obtained at different thermal treatment times on the stability of oil-in-water (O/W) emulsions were investigated. O/W emulsions encapsulating curcumin were prepared using different emulsifiers and evaluated for in vitro digestibility. The obtained results indicated that the optimum conditions to prepare CFG-WPI conjugates were as follows: heating temperature 60 ℃, humidity 79% and reaction time 96 h. Compared with CFG, WPI, CFG-WPI physical mixture, CFG-WPI conjugates resulted in smaller particle size and lower clarification index of emulsion systems. In addition, CFG-WPI conjugates increased the resistance of emulsions to external environmental factors such as pH and calcium concentrations, thus significantly improving the stability of emulsions. The in vitro digestion profile of curcumin-loaded emulsions suggested that the presence of CFG retarded the hydrolysis of lipids in emulsions. Compared with WPI, CFG and CFG-WPI mixtures and conjugates improved the bioavailability of curcumin. The particle size of urcumin-loaded emulsions stabilized by CFG-WPI conjugates was an important factor affecting its in vitro digestibility and bioavailability. This study may provide a basis for understanding the formation mechanism and digestion properties of CFG-WPI conjugates-stabilized emulsions, and simultaneously open up a new way to achieve the value-added utilization of CFG.

Key words: curcumin; corn fiber gum; Maillard conjugates; emulsions; in vitro digestibility

CLC Number:

TS202.3

ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions[J]. FOOD SCIENCE, 2021, 42(15): 10-18.

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Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

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