Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis
In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-li...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2021-03, Vol.69 (8), p.2557-2563 |
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| container_end_page | 2563 |
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| container_issue | 8 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Pan, Yi Li, Xiao-Min Meng, Ran Xu, Bao-Cai Zhang, Bao |
| description | In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems. |
| doi_str_mv | 10.1021/acs.jafc.0c07288 |
| format | Article |
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The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.0c07288</identifier><identifier>PMID: 33617251</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Beta vulgaris ; Catalysis ; Curcumin ; Emulsions ; Food and Beverage Chemistry/Biochemistry ; Gels ; Laccase ; Pectins ; Sugars</subject><ispartof>Journal of agricultural and food chemistry, 2021-03, Vol.69 (8), p.2557-2563</ispartof><rights>2021 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-4cee0e337e85129d4dfc9fa587a6864e1295898d0256419eee7b3b68427e8c5d3</citedby><cites>FETCH-LOGICAL-a336t-4cee0e337e85129d4dfc9fa587a6864e1295898d0256419eee7b3b68427e8c5d3</cites><orcidid>0000-0001-6618-8913 ; 0000-0002-0706-8863</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07288$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.0c07288$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33617251$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pan, Yi</creatorcontrib><creatorcontrib>Li, Xiao-Min</creatorcontrib><creatorcontrib>Meng, Ran</creatorcontrib><creatorcontrib>Xu, Bao-Cai</creatorcontrib><creatorcontrib>Zhang, Bao</creatorcontrib><title>Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems.</description><subject>Beta vulgaris</subject><subject>Catalysis</subject><subject>Curcumin</subject><subject>Emulsions</subject><subject>Food and Beverage Chemistry/Biochemistry</subject><subject>Gels</subject><subject>Laccase</subject><subject>Pectins</subject><subject>Sugars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kMtOwzAQRS0EouWxZ4W8ZEGK7cSJs6RRKUhFIAHryHUm1FUexZMg9Q_4bBxa2LGyZnTOlecScsHZhDPBb7TByVqXZsIMS4RSB2TMpWCB5FwdkjHzTKBkzEfkBHHNGFMyYcdkFIYxT4TkY_L10HwCdvZdd7ZtaFvSbgX0rnX1bvEIZqUbizXVTUGz3pm-tg2d2lYbA4h2aSvbbQdxVvcVDs4cKqRTjVBQP73079rRKUBHn8F0Xh6SFl73BM10p6stWjwjR6WuEM737yl5u5u9ZvfB4mn-kN0uAu0_3QWRAWAQhgkoyUVaREVp0lJLlehYxRH4nVSpKpiQccRTAEiW4TJWkfCGkUV4Sq52uRvXfvT-9Ly2aKCqdANtj7mIUhHHTArlUbZDjWsRHZT5xtlau23OWT70n_v-86H_fN-_Vy736f2yhuJP-C3cA9c74Edte9f4Y__P-wY9GpJ7</recordid><startdate>20210303</startdate><enddate>20210303</enddate><creator>Pan, Yi</creator><creator>Li, Xiao-Min</creator><creator>Meng, Ran</creator><creator>Xu, Bao-Cai</creator><creator>Zhang, Bao</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6618-8913</orcidid><orcidid>https://orcid.org/0000-0002-0706-8863</orcidid></search><sort><creationdate>20210303</creationdate><title>Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis</title><author>Pan, Yi ; Li, Xiao-Min ; Meng, Ran ; Xu, Bao-Cai ; Zhang, Bao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-4cee0e337e85129d4dfc9fa587a6864e1295898d0256419eee7b3b68427e8c5d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Beta vulgaris</topic><topic>Catalysis</topic><topic>Curcumin</topic><topic>Emulsions</topic><topic>Food and Beverage Chemistry/Biochemistry</topic><topic>Gels</topic><topic>Laccase</topic><topic>Pectins</topic><topic>Sugars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pan, Yi</creatorcontrib><creatorcontrib>Li, Xiao-Min</creatorcontrib><creatorcontrib>Meng, Ran</creatorcontrib><creatorcontrib>Xu, Bao-Cai</creatorcontrib><creatorcontrib>Zhang, Bao</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pan, Yi</au><au>Li, Xiao-Min</au><au>Meng, Ran</au><au>Xu, Bao-Cai</au><au>Zhang, Bao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2021-03-03</date><risdate>2021</risdate><volume>69</volume><issue>8</issue><spage>2557</spage><epage>2563</epage><pages>2557-2563</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>33617251</pmid><doi>10.1021/acs.jafc.0c07288</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-6618-8913</orcidid><orcidid>https://orcid.org/0000-0002-0706-8863</orcidid></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2021-03, Vol.69 (8), p.2557-2563 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | Beta vulgaris Catalysis Curcumin Emulsions Food and Beverage Chemistry/Biochemistry Gels Laccase Pectins Sugars |
| title | Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis |
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