鹰嘴豆分离蛋白与葡聚糖的相互作用：结构分析、功能表征及共包W/O/W乳液形成

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-06 DOI:10.1016/j.foodres.2025.116593

Jing Zhang , Yan Shi , Yueming Hu , Wei Fan , Wei Liu , Yipu Liu

{"title":"鹰嘴豆分离蛋白与葡聚糖的相互作用：结构分析、功能表征及共包W/O/W乳液形成","authors":"Jing Zhang , Yan Shi , Yueming Hu , Wei Fan , Wei Liu , Yipu Liu","doi":"10.1016/j.foodres.2025.116593","DOIUrl":null,"url":null,"abstract":"<div><div>Water-in-oil-in-water (W/O/W) emulsions were commonly used for the co-encapsulation of hydrophilic and hydrophobic compounds. However, the stability remained a significant challenge. This study employed a non-covalent chickpea protein isolate-dextran (CPI-Dex) complex to construct a stable W/O/W emulsion. The interaction of the CPI-Dex complex and its effect on the physical stability and encapsulation efficiency of the W/O/W emulsion were investigated. Multispectral analyses showed that Dex induced structural changes in CPI, promoting its structural unfolding and exposure of hydrophobic groups. Molecular docking showed that CPI interacts with Dex mainly through hydrogen bonding and the CPI-Dex complex were highly stable. The emulsification and interfacial properties of the CPI-Dex complex were improved. At a CPI-Dex ratio of 1:3, the emulsion exhibited a superior physical stability and viscosity. Moreover, this emulsion demonstrated the highest encapsulation efficiency of chlorogenic acid (81.08 ± 0.87 %) and lutein (92.21 ± 0.08 %). In summary, this study was beneficial in corroborating the ability of Dex in improving the emulsification and interfacial properties of CPI and improving the performance of the co-encapsulated W/O/W emulsion.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"213 ","pages":"Article 116593"},"PeriodicalIF":7.0000,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation\",\"authors\":\"Jing Zhang , Yan Shi , Yueming Hu , Wei Fan , Wei Liu , Yipu Liu\",\"doi\":\"10.1016/j.foodres.2025.116593\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Water-in-oil-in-water (W/O/W) emulsions were commonly used for the co-encapsulation of hydrophilic and hydrophobic compounds. However, the stability remained a significant challenge. This study employed a non-covalent chickpea protein isolate-dextran (CPI-Dex) complex to construct a stable W/O/W emulsion. The interaction of the CPI-Dex complex and its effect on the physical stability and encapsulation efficiency of the W/O/W emulsion were investigated. Multispectral analyses showed that Dex induced structural changes in CPI, promoting its structural unfolding and exposure of hydrophobic groups. Molecular docking showed that CPI interacts with Dex mainly through hydrogen bonding and the CPI-Dex complex were highly stable. The emulsification and interfacial properties of the CPI-Dex complex were improved. At a CPI-Dex ratio of 1:3, the emulsion exhibited a superior physical stability and viscosity. Moreover, this emulsion demonstrated the highest encapsulation efficiency of chlorogenic acid (81.08 ± 0.87 %) and lutein (92.21 ± 0.08 %). In summary, this study was beneficial in corroborating the ability of Dex in improving the emulsification and interfacial properties of CPI and improving the performance of the co-encapsulated W/O/W emulsion.</div></div>\",\"PeriodicalId\":323,\"journal\":{\"name\":\"Food Research International\",\"volume\":\"213 \",\"pages\":\"Article 116593\"},\"PeriodicalIF\":7.0000,\"publicationDate\":\"2025-05-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0963996925009317\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925009317","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

水包油（W/O/W）乳液通常用于亲疏水化合物的共包封。然而，稳定性仍然是一个重大挑战。本研究采用非共价鹰嘴豆分离蛋白-葡聚糖（CPI-Dex）配合物构建稳定的W/O/W乳液。考察了CPI-Dex配合物的相互作用及其对水乳状液物理稳定性和包封效率的影响。多光谱分析表明，Dex诱导了CPI的结构变化，促进了CPI的结构展开和疏水性基团的暴露。分子对接表明CPI与Dex主要通过氢键相互作用，CPI-Dex配合物具有较高的稳定性。改善了CPI-Dex配合物的乳化性能和界面性能。当CPI-Dex比为1:3时，乳液具有良好的物理稳定性和粘度。绿原酸包封率最高（81.08±0.87%），叶黄素包封率最高（92.21±0.08%）。综上所述，本研究有利于证实Dex改善CPI乳化和界面性能的能力，以及改善共包合水乳状液性能的能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation

查看原文本刊更多论文

Insight on the interaction between chickpea protein isolate and dextran: Structural analysis, functional characterization and co-encapsulated W/O/W emulsion formation

Water-in-oil-in-water (W/O/W) emulsions were commonly used for the co-encapsulation of hydrophilic and hydrophobic compounds. However, the stability remained a significant challenge. This study employed a non-covalent chickpea protein isolate-dextran (CPI-Dex) complex to construct a stable W/O/W emulsion. The interaction of the CPI-Dex complex and its effect on the physical stability and encapsulation efficiency of the W/O/W emulsion were investigated. Multispectral analyses showed that Dex induced structural changes in CPI, promoting its structural unfolding and exposure of hydrophobic groups. Molecular docking showed that CPI interacts with Dex mainly through hydrogen bonding and the CPI-Dex complex were highly stable. The emulsification and interfacial properties of the CPI-Dex complex were improved. At a CPI-Dex ratio of 1:3, the emulsion exhibited a superior physical stability and viscosity. Moreover, this emulsion demonstrated the highest encapsulation efficiency of chlorogenic acid (81.08 ± 0.87 %) and lutein (92.21 ± 0.08 %). In summary, this study was beneficial in corroborating the ability of Dex in improving the emulsification and interfacial properties of CPI and improving the performance of the co-encapsulated W/O/W emulsion.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.