The behavior of whey protein isolate-curcumin complex at the oil-water interface

被引：13
|
作者：
Lei, Huanqing [1 ]
Lin, Jiawei [1 ]
Chen, Zeling [1 ]
Shi, Zenan [2 ]
Niu, Debao [3 ]
Zeng, Xinan [4 ,6 ]
Zhou, Lin [7 ]
Han, Zhong [1 ,5 ,6 ,8 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
[2] South China Univ Technol, Sch Chem & Chem Engn, Guangzhou 510640, Peoples R China
[3] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
[4] Yangjiang Appl Undergraduate Coll, Preparatory Off, Yangjiang 529500, Peoples R China
[5] Overseas Expertise Intro Ctr Discipline Innovat Fo, Ctr 111, Guangzhou 510641, Peoples R China
[6] Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
[7] Guangdong Pharmaceut Univ, Sch Life Sci & Biopharmaceut, Guangzhou 510006, Peoples R China
[8] 381 Wushan, Guangzhou, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2023年 / 145卷
基金：
中国国家自然科学基金;
关键词：
Whey protein isolate; Curcumin; Non-covalent interaction; Oil-water interface; Dynamic migration; BETA-LACTOGLOBULIN; SOY PROTEIN; NANOCOMPLEXES; ENCAPSULATION; RESVERATROL; SOLUBILITY; STABILITY;
D O I：
10.1016/j.foodhyd.2023.109046
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
It was very common to use nanoparticles and nanoemulsions with the combination of proteins and hydrophobic bioactives to effectively prevent and treat chronic diseases. This work was to evaluate the stability of whey protein isolate (WPI) and curcumin (CUR) complex made with the anti-solvent precipitation technique and the pH shifting methods in oil-water bulk and interface. The interaction between WPI and CUR were investigated using fluorescence spectroscopy, Fourier transform infrared spectroscopy and molecular docking. The changes of the WPI-CUR in the oil-water bulk and interface were characterized by the circular dichroism spectroscopy, UV spectroscopic, confocal laser scanning microscopy and molecular dynamics simulation. Results indicated that the interactions between WPI and CUR were hydrogen bonding and hydrophobic interaction. The WPI-CUR complex was unstable at the oil-water interface, CUR detached from the complex and migrated to the oil phase. These findings would be of importance in illustrating the behavior of whey protein isolate-curcumin complex at the oil -water interface.
引用
收藏
页数：8
相关论文
共 50 条
  • [21] Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH
    Rahmati, Nazanin Fatemeh
    Koocheki, Arash
    Varidi, Mehdi
    Kadkhodaee, Rassoul
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 95 : 1179 - 1189
  • [22] PROTEIN-POLYSACCHARIDE INTERACTIONS AT THE OIL-WATER INTERFACE
    WARDSMITH, RS
    HEY, MJ
    MITCHELL, JR
    FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 309 - 315
  • [23] MIXED PROTEIN FILMS ADSORBED AT THE OIL-WATER INTERFACE
    DICKINSON, E
    STAINSBY, G
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1986, 192 : 37 - COLL
  • [24] Adsorption of soy protein isolate at air-water and oil-water interfaces
    Santiago, Liliana G.
    Maldonado-Valderrama, Julia
    Martin-Molina, Alberto
    Haro-Perez, Catalina
    Garcia-Martinez, Joaquin
    Martin-Rodriguez, Antonio
    Cabrerizo-Vilchez, Miguel A.
    Galvez-Ruiz, Maria Jose
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2008, 323 (1-3) : 155 - 162
  • [25] Emulsifying properties and oil-water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
    Lian, Ziteng
    Yang, Sai
    Liao, Peilong
    Dai, Shicheng
    Tong, Xiaohong
    Tian, Tian
    Wang, Huan
    Jiang, Lianzhou
    FOOD HYDROCOLLOIDS, 2023, 136
  • [26] Protein-lipid interactions at the oil-water interface
    Patino, JMR
    García, JMN
    Niño, MRR
    COLLOIDS AND SURFACES B-BIOINTERFACES, 2001, 21 (1-3) : 207 - 216
  • [27] Designing Gastric-Stable Adsorption Layers by Whey Protein-Pectin Complexation at the Oil-Water Interface
    Li, Hao
    Van der Meeren, Paul
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (18) : 7109 - 7118
  • [28] Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions
    Zhang, Xingzhong
    Wu, Yuehan
    Li, Yan
    Li, Bin
    Pei, Ying
    Liu, Shilin
    FOOD HYDROCOLLOIDS, 2022, 126
  • [29] Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil-water interface of emulsion
    Wang, Shengnan
    Liu, Xiulin
    Zhao, Guilan
    Li, Yangyang
    Yang, Lina
    Zhu, Lijie
    Liu, He
    JOURNAL OF FOOD ENGINEERING, 2022, 317
  • [30] The Behavior of Amphiphile at Oil-Water Interface by Monte Carlo Simulation
    潘海华
    李啸风
    李浩然
    刘迪霞
    韩世钧
    Chinese Journal of Chemical Engineering, 2003, (04) : 80 - 85
12345