title: Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
abstract: The impact of a whey protein isolate (WPI)-beet pectin (BP) conjugate (formed by dry-heating) on the physical properties and digestibilities of β-carotene and carrier oil in oil-in-water emulsions was studied when they passed through a model gastrointestinal system. β-Carotene emulsions were stabilized by WPI, unconjugated and conjugated WPI-BP, separately. The emulsions were then passed through an in vitro digestion model and the mean droplet size, droplet distribution, zeta-potential, free fatty acids and β-carotene released were measured. The stability to droplet flocculation and coalescence during digestion was increased for the WPI-BP conjugate stabilized emulsion. Addition of BP onto the WPI stabilized emulsions could inhibit the releases of carrier oil (MCT) and β-carotene. The releases of free fatty acids and β-carotene did not differ greatly between the unconjugated and conjugated WPI-BP stabilized emulsions. These results have important implications for protein-polysaccharide stabilized emulsions and conjugates used for the protection and delivery of bioactive compounds.
authors.affiliation: College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China; Department of Food Science, University of Massachusetts, Amherst, MA, USA; School of Food & Chemical Engineering, Beijing Technology & Business University, Beijing, China.
authors.forename: Duoxia
authors.initials: D
authors.lastname: Xu
authors.affiliation: College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yuan
authors.affiliation: College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China; Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA, USA; National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Pathum Thani, Thailand.
authors.forename: Atikorn
authors.initials: A
authors.lastname: Panya
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA, USA.
authors.forename: David Julian
authors.initials: DJ
authors.lastname: McClements
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: edecker@foodsci.umass.edu.
authors.forename: Eric Andrew
authors.initials: EA
authors.lastname: Decker
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D004063:Digestion; D004655:Emulsions / Q000378:metabolism; D005230:Fatty Acids, Nonesterified / Q000737:chemistry; D041981:Gastrointestinal Tract / Q000378:metabolism; D008049:Lipase / Q000737:chemistry; D008055:Lipids / Q000737:chemistry; D008823:Micelles; D008894:Milk Proteins / Q000737:chemistry*; D009821:Oils; D010368:Pectins / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry; D055672:Static Electricity; D000067816:Whey Proteins; D019207:beta Carotene / Q000378:metabolism*
chemical_list: D004655:Emulsions; D005230:Fatty Acids, Nonesterified; D008055:Lipids; D008823:Micelles; D008894:Milk Proteins; D009821:Oils; D010936:Plant Extracts; D000067816:Whey Proteins; D019207:beta Carotene; D010368:Pectins; D008049:Lipase
keywords: Carrier oil digestion; In vitro digestion; Protein–polysaccharide conjugate; β-Carotene digestibility; β-Carotene emulsion