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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang X,Liu F,Liu L,Wei Z,Yuan F,Gao Ydoi
10.1016/j.foodchem.2014.10.070subject
Has Abstractpub_date
2015-04-15 00:00:00pages
564-8eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01632-Xjournal_volume
173pub_type
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