Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

Han Lu; Lu Keyang; Zhou Shijiao; Zhang Shuang; Xie Fengying; Qi Baokun; Li Yang

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Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

机译：由黑豆蛋白为基础纳米核糖酸稳定的水包油乳液的开发，用于共递送槲皮素和紫苏油

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摘要

An oil-in-water (O/W) emulsion stabilized by a protein-based nanocomplex was developed for the co-delivery of quercetin (Q) and perilla oil. Several nanocomplexes, synthesized by exploiting noncovalent interactions between black bean protein (BBP) and Q, were evaluated using fluorescence and Fourier-transform infrared (FTIR) spectroscopies. Thermodynamic analysis (Delta H > 0, Delta S > 0) indicated that the interactions between BBP and Q were mainly hydrophobic in nature, and FTIR spectroscopy suggested that the BBP-Q complexes, particularly BBP-Q3 (BBP:Q = 10:1, v/v), contained several alpha-helix structures and many beta-sheet secondary structures. Compared with the emulsion stabilized by BBP alone, the BBP-Q3-nanocomplex-stabilized O/W emulsion featured a smaller particle size (278.7 nm), lower viscosity, better emulsifying properties, and significantly reduced Q and perilla oil release during gastrointestinal digestion. These findings indicate that BBP-Q nano-complexes can act as effective O/W stabilizers for the co-encapsulation of polyphenols and oils in emulsions.

机译：研制了一种蛋白质纳米复合物稳定的水包油（O/W）乳液，用于槲皮素（Q）和紫苏油的共输送。利用黑豆蛋白（BBP）和Q之间的非共价相互作用合成了几种纳米复合物，并用荧光光谱和傅里叶变换红外光谱（FTIR）对其进行了评价。热力学分析（δH>0，δS>0）表明BBP和Q之间的相互作用本质上主要是疏水性的，FTIR光谱表明BBP-Q络合物，尤其是BBP-Q3（BBP:Q=10:1，v/v），含有多个α-螺旋结构和许多β-折叠二级结构。与单独使用BBP稳定的乳液相比，BBP-Q3-纳米复合物稳定的O/W乳液具有更小的粒径（278.7nm）、更低的粘度、更好的乳化性能，并且在胃肠消化过程中显著减少了Q和紫苏油的释放。这些结果表明，BBP-Q纳米复合物可以作为有效的O/W稳定剂，用于多酚和油在乳液中的共包封。

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来源
《LWT-Food Science & Technology》 |2021年第1期|共10页
作者
Han Lu; Lu Keyang; Zhou Shijiao; Zhang Shuang; Xie Fengying; Qi Baokun; Li Yang;
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作者单位

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

Northeast Agr Univ Coll Food Sci Harbin 150030 Heilongjiang Peoples R China;

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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Black bean protein; Nanocomplex; Protein-quercetin interaction; Perilla oil emulsion; In vitro gastrointestinal digestion;

机译：黑豆蛋白;纳米复合物;蛋白质-槲皮素相互作用;紫苏油乳剂;体外消化;

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Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

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