title: Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.
abstract: In this study the impact of covalent complexes of α-lactalbumin (α-La) with (-)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of β-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to α-La at pH 8.0, as evidenced by increased total phenolic content and declined fluorescence intensity. Compared with those stabilised by α-La alone and α-La-CA or EGCG mixture, the emulsion stabilised by the α-La-EGCG covalent complex exhibited the least changes in particle size and transmission profiles, using a novel centrifugal sedimentation technique, indicating an improvement in the physical stability. The least degradation of β-carotene occurred in the emulsion stabilised with the α-La-EGCG covalent complex when stored at 25 °C. These results implied that protein-polyphenol covalent complexes were able to enhance the physical stability of β-carotene emulsion and inhibit the degradation of β-carotene in oil-in-water emulsion, and the effect was influenced by the types of the phenolic compounds.
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Xiaoya
authors.initials: X
authors.lastname: Wang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Liu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Zihao
authors.initials: Z
authors.lastname: Wei
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yuan
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D002392:Catechin / Q000031:analogs & derivatives* / Q000737:chemistry; D055598:Chemical Phenomena; D002726:Chlorogenic Acid / Q000737:chemistry*; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D007768:Lactalbumin / Q000737:chemistry*; D010316:Particle Size; D013050:Spectrometry, Fluorescence; D019207:beta Carotene / Q000737:chemistry*
chemical_list: D004655:Emulsions; D019207:beta Carotene; D002726:Chlorogenic Acid; D002392:Catechin; D007768:Lactalbumin; C045651:epigallocatechin gallate
keywords: (−)-Epigallocatechin gallate; (−)-Epigallocatechin gallate (PubChem CID: 65064); Beta carotene (PubChem CID: 5280489); Chlorogenic acid; Chlorogenic acid (PubChem CID: 1794427); Physicochemical stability; α-Lactalbumin; β-Carotene emulsion