Physicochemical characterisation of beta-carotene emulsion stabilised by covalent complexes of alpha-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid

卷:173

Wang, Xiaoya ; Liu, Fuguo ; Liu, Lei ; Wei, Zihao ; Yuan, Fang ; Gao, Yanxiang

关键词: beta-Carotene emulsion;    alpha-Lactalbumin;    (-)-Epigallocatechin gallate;    Chlorogenic acid;    Physicochemical stability;   

DOI  :  10.1016/j.foodchem.2014.10.070

学科分类：食品科学和技术

【 摘 要 】

In this study the impact of covalent complexes of alpha-lactalbumin (alpha-La) with (-)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of beta-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to alpha-La at pH 8.0, as evidenced by increased total phenolic content and declined fluorescence intensity. Compared with those stabilised by alpha-La alone and alpha-La-CA or EGCG mixture, the emulsion stabilised by the alpha-La-EGCG covalent complex exhibited the least changes in particle size and transmission profiles, using a novel centrifugal sedimentation technique, indicating an improvement in the physical stability. The least degradation of beta-carotene occurred in the emulsion stabilised with the alpha-La-EGCG covalent complex when stored at 25 degrees C. These results implied that protein-polyphenol covalent complexes were able to enhance the physical stability of beta-carotene emulsion and inhibit the degradation of beta-carotene in oil-in-water emulsion, and the effect was influenced by the types of the phenolic compounds. (C) 2014 Elsevier Ltd. All rights reserved.