文献类型：期刊文献

英文题名：Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure

作者：Huang, Xiang[1,2];Tu, Rui[2];Song, Hongbo[2];Dong, Kai[2];Geng, Fang[3];Chen, Lei[4];Huang, Qun[1,2,3,5,6];Wu, Yingmei[1]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang, Peoples R China;[2]Fujian Agr & Forestry Univ, Coll Food Sci, Engn Res Ctr Fujian Taiwan Special Marine Food Pr, Minist Educ, Fuzhou, Fujian, Peoples R China;[3]Chengdu Univ, Sch Food & Biol Engn, Inst Egg Sci & Technol, Chengdu, Peoples R China;[4]Guangdong Ocean Univ, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pr, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Labo Marine Biol Prod,Guangdo, Zhanjiang, Peoples R China;[5]Guizhou Med Univ, Key Lab Endem & Ethn Dis, Minist Educ, Guiyang, Guizhou, Peoples R China;[6]Guizhou Med Univ, Key Lab Med Mol Biol Guizhou Prov, Guiyang, Guizhou, Peoples R China

年份：2023

卷号：103

期号：3

起止页码：1442

外文期刊名：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

收录：SCI-EXPANDED(收录号：WOS:000865507100001)、、Scopus(收录号：2-s2.0-85139450554)、WOS

基金：This work was financially supported by Guizhou Provincial Science and Technology Project (No. KY [2022] key 036) and the Foundation of Guizhou Educational Committee (No. KY [2021] 008; No. KY [2020] 014).

语种：英文

外文关键词：ternary complex; gelatin; pectin; EGCG; physicochemical stability; microstructure

外文摘要：BACKGROUND Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein-polyphenol-polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. physicochemical stability, emulsifying properties, and structural characteristics were analyzed. RESULTS The ternary complex had a smaller particle size (275 nm) and polydispersity index (0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, addition of EGCG was 0.05%, pH value was 3.0, and ionic strength was 10 mmol L-1. Meanwhile, the complex had the highest emulsifying stability index (691.75 min) and emulsifying activity index (22.96 m(2) g(-1)). Scanning electron microscopical observation demonstrated that the addition of EGCG promoted the dispersion of ternary complex more uniformly, and effectively reduced the agglomeration phenomenon. The discrepancy in fluorescence intensity suggested that interactions between EGCG and gelatin occurred, which altered the protein spatial conformation of gelatin. Fourier transform infrared spectroscopic analysis elucidated that hydrogen bond interaction was the primary non-covalent interaction between EGCG and gelatin-high methoxyl pectin binary complex. CONCLUSION The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein-polyphenol-polysaccharide ternary complexes. (c) 2022 Society of Chemical Industry.