Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-22 DOI:10.1016/j.foodhyd.2025.111257

Liwei Zhao , Taijiao Xiang , Jiaoyu Wang , Ziming Xu , Danli Wang , Tinglan Yuan , Ling Li , Haina Yuan , Gongshuai Song , Mengna Zhang , Jinyan Gong

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引用次数: 0

Abstract

Protein-based emulsion gels with transglutaminase (TG)-catalyzed crosslinking exhibit great potential for delivering hydrophobic bioactive substances. However, effects of TG-catalyzed crosslinking modifications under different reaction times on the structural and textural characterization, stability, and delivery behavior have rarely been reported. This study investigated the effect of TG-catalyzed crosslinking on the physicochemical, structural, and functional properties of β-lactoglobulin (β-LG) - camellia oil (CAO) emulsion gels by cold-gelation under different reaction times. Results revealed that prolonged reaction times could improve the formation of intramolecular and intermolecular covalent bonds between lysine and glutamine residues. Rheological analysis showed an increase in both the storage modulus (G′) and loss modulus (G″), indicating enhanced the gel elasticity and stability. Furthermore, the oxidative stability, the water-holding capacity, and functional stability (freeze-thaw, UV-light, thermal, and salt stability) of the emulsion gels were enhanced by the TG-catalyzed crosslinking. In the in vitro digestion process, the encapsulation efficiency and bioaccessibility of curcumin (Cur) were enhanced in the TG-catalyzed crosslinking β-LG-CAO emulsion gel system when the reaction time exceeded 3 h. The dense gel structure, improved stability, and great Cur delivery behavior of the emulsion gel could be formed by TG-catalyzed crosslinking at 4 h. This study benefited the encapsulation and release behavior of Cur in oil-in-water emulsions and the application in food and nutraceutical products.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.