Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

Duoxia Xu; Fang Yuan; Yanxiang Gao; Atikorn Panya; David Julian McClements; Eric Andrew Decker

doi:10.1016/j.foodchem.2014.02.019

Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

Food Chem. 2014 Aug 1:156:374-9. doi: 10.1016/j.foodchem.2014.02.019. Epub 2014 Feb 13.

Authors

Duoxia Xu¹, Fang Yuan², Yanxiang Gao³, Atikorn Panya⁴, David Julian McClements⁵, Eric Andrew Decker⁶

Affiliations

¹ 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.
² College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
³ 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.
⁴ 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.
⁵ Department of Food Science, University of Massachusetts, Amherst, MA, USA.
⁶ Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: edecker@foodsci.umass.edu.

PMID: 24629983
DOI: 10.1016/j.foodchem.2014.02.019

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.

Keywords: Carrier oil digestion; In vitro digestion; Protein–polysaccharide conjugate; β-Carotene digestibility; β-Carotene emulsion.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Beta vulgaris / chemistry*
Digestion
Emulsions / metabolism
Fatty Acids, Nonesterified / chemistry
Gastrointestinal Tract / metabolism
Lipase / chemistry
Lipids / chemistry
Micelles
Milk Proteins / chemistry*
Oils
Pectins / chemistry*
Plant Extracts / chemistry
Static Electricity
Whey Proteins
beta Carotene / metabolism*

Substances

Emulsions
Fatty Acids, Nonesterified
Lipids
Micelles
Milk Proteins
Oils
Plant Extracts
Whey Proteins
beta Carotene
Pectins
Lipase