化学
姜黄素
大豆蛋白
纳米复合材料
化学工程
色谱法
食品科学
生物化学
工程类
作者
Yuying Wang,Jing Shen,Bowen Zou,Ling Zhang,Xianbing Xu,Chao Wu
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2024-02-10
卷期号:445: 138707-138707
被引量:6
标识
DOI:10.1016/j.foodchem.2024.138707
摘要
The pH-shifting process is an effective encapsulation method, and it is typically performed at extreme alkaline pH, which severely limits the application. In this study, we found that there were critical pH for the unfolding proteins during pH-shifting from 7 to 12, and upon the critical pH, physiochemical characteristics of protein greatly changed, leading to a sharp increase of encapsulation of hydrophobic actives. Firstly, the critical pH for β-conglycinin (7S) or Glycinin (11S) unfolding was determined by multispectral technology. The critical pH for 7S and 11S were 10.5 and 10.3, respectively. The encapsulation efficiency (EE) obtained by β-conglycinin-curcumin nanocomposite (7S-Cur) (88.80 %) and Glycinin-curcumin nanocomposite (11S-Cur) (88.38 %) at critical pH was significantly higher than that obtained by pH 7 (7S-Cur = 16.66 % and 11S-Cur = 15.78 %), and both values were close to EE obtained by at 12 (7S-Cur = 95.16 % and 11S-Cur = 94.63 %). The large-scale application of hydrophobic functional compounds will be enhanced by the experimental results.
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