Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface,Journal of Agricultural and Food Chemistry

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Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-04-26 , DOI: 10.1021/acs.jafc.3c00443
Hao Li ₁ , Paul Van der Meeren ₁

Affiliation

This work aims to design gastric-stable emulsions with food-grade biopolymers using a novel multiscale approach. The adsorption layer formation at the oil–water interface was based on opposite charge interactions between whey proteins and pectin (with different esterification levels) at pH 3.0 by a sequential adsorption method. The interfacial assembly and disassembly (interfacial complexation, proteolysis, lipolysis) during in vitro gastric digestion were evaluated using a quartz crystal microbalance with dissipation monitoring, ζ-potential, dynamic interfacial tension, and interfacial dilatational rheology. Besides, the evolution of the particle size and microstructure of bulk emulsions during the digestion was investigated by static light scattering and light microscopy. Compared with whey protein isolate (WPI)-stabilized emulsions, the presence of an additional pectin layer can prevent or at least largely delay gastric destabilization (giving rise to coalescence or/and oiling off). Especially, the esterification degree of the pectin used was found to largely affect the emulsion stability upon gastric digestion.

中文翻译：

通过油水界面乳清蛋白-果胶复合设计胃稳定吸附层

这项工作旨在使用一种新颖的多尺度方法设计具有食品级生物聚合物的胃稳定乳液。油水界面吸附层的形成是基于乳清蛋白和果胶（具有不同的酯化水平）在 pH 3.0 下通过顺序吸附法进行的相反电荷相互作用。使用具有耗散监测、ζ 电位、动态界面张力和界面膨胀流变学的石英晶体微天平评估体外胃消化过程中的界面组装和拆卸（界面络合、蛋白水解、脂解）。此外，通过静态光散射和光学显微镜研究了消化过程中本体乳液的粒径和微观结构的演变。与乳清分离蛋白 (WPI) 稳定的乳液相比，额外的果胶层的存在可以防止或至少在很大程度上延迟胃不稳定（引起聚结或/和油化）。尤其是，发现所用果胶的酯化度极大地影响胃消化时的乳液稳定性。

更新日期：2023-04-26

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