Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-10-09 DOI:10.1007/s11947-024-03619-2

Yue Li, Yichen Li, Jincan Wu, Dini Deng, Demei Meng, Xinmei Sha, Li Liang, Yuyu Zhang, Rui Yang

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Abstract

Yeast mannoprotein (MP), an important constituent of the yeast cell wall, is a glycoprotein composed of protein and mannan and can be applied as a protein-polysaccharide-based emulsifier. In this study, based on the high content of mannan of MP, the mannan in MP was hydrolyzed to different degrees using Pullulanase to generate MP hydrolysates (DH1, DH2, and DH3) with varying degrees of hydrolysis of 28.178%, 55.482%, and 72.454%, respectively. The relative emulsions (DH1-E, DH2-E, and DH3-E) were prepared, and the effects of different hydrolysis degrees on the emulsion stability, microstructure, and protective effect on β-carotene (BC) were explored. The results showed that enzymatic hydrolysis increased the electrostatic repulsion between emulsion droplets and increased the average particle size of the droplets. The BC-loaded DH2-E (DH2-BCE) had the highest apparent viscosity. In addition, compared with NH-BCE and DH1-BCE, the bioavailability and retention of BC were significantly higher in both DH2-BCE (66.657% and 15.576%) and DH3-BCE (64.361% and 12.921%) (p < 0.05). This study demonstrates that a certain enzymatic hydrolysis can help stabilize MP emulsion and protect β-carotene, which will provide a theoretical basis for applying MP in stabilizing bioactive molecules.

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酶水解增强曼蛋白稳定型油包水型乳液的稳定性和对β-胡萝卜素的保护作用

酵母甘露聚糖（MP）是酵母细胞壁的重要成分，是一种由蛋白质和甘露聚糖组成的糖蛋白，可用作蛋白质多糖类乳化剂。在本研究中，根据 MP 中甘露聚糖含量较高的特点，使用普鲁兰酶对 MP 中的甘露聚糖进行不同程度的水解，生成 MP 水解产物（DH1、DH2 和 DH3），水解程度分别为 28.178%、55.482% 和 72.454%。制备了相对乳液（DH1-E、DH2-E 和 DH3-E），并探讨了不同水解度对乳液稳定性、微观结构和对β-胡萝卜素（BC）的保护作用的影响。结果表明，酶水解增加了乳液液滴间的静电排斥力，增大了液滴的平均粒径。含有 BC 的 DH2-E（DH2-BCE）具有最高的表观粘度。此外，与 NH-BCE 和 DH1-BCE 相比，DH2-BCE（66.657% 和 15.576%）和 DH3-BCE （64.361% 和 12.921%）中 BC 的生物利用率和保留率均显著提高（p < 0.05）。该研究表明，一定的酶水解作用有助于稳定 MP 乳液和保护 β-胡萝卜素，这将为应用 MP 稳定生物活性分子提供理论依据。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.