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-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.
['Pan|Yi|Y|', 'Li|Xiao-Min|XM|', 'Meng|Ran|R|', 'Xu|Bao-Cai|BC|http://orcid.org/0000-0002-0706-8863', 'Zhang|Bao|B|http://orcid.org/0000-0001-6618-8913']
D027461:Beta vulgaris D002384:Catalysis D003474:Curcumin D004655:Emulsions D005782:Gels D042845:Laccase D010368:Pectins D000073893:Sugars
emulsion gel sugar beet pectin laccase whey protein hydrolysates succinylation glycation