Egg White Protein-Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics

Egg white proteins pose notable limitations in emulsion applications due to their inadequate wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an effective strategy for optimizing their properties. Herein, covalent and non-covalent complexes of egg white pro...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2024-02, Vol.29 (3), p.743
Main Authors: Zhang, Ting, Li, Shanglin, Yang, Meng, Li, Yajuan, Liu, Xuanting, Shang, Xiaomin, Liu, Jingbo, Du, Zhiyang, Yu, Ting
Format: Article
Language:English
Subjects:
Amino acids
Analysis
biomacromolecules
Chemical bonds
digestion kinetics
emulsion
Fatty acids
Hydrogen
Investigations
Oxidation
Polyphenols
proanthocyanins
Proteins
structure
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Summary:Egg white proteins pose notable limitations in emulsion applications due to their inadequate wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an effective strategy for optimizing their properties. Herein, covalent and non-covalent complexes of egg white proteins-proanthocyanins were synthesized. The analysis of structural alterations, amino acid side chains and wettability was performed. The superior wettability (80.00° ± 2.23°) and rigid structure (2.95 GPa) of covalent complexes established favorable conditions for their utilization in emulsions. Furthermore, stability evaluation, digestion kinetics, free fatty acid (FFA) release kinetics, and correlation analysis were explored to unravel the impact of covalent and non-covalent modification on emulsion stability, dynamic digestion process, and interlinkages. Emulsion stabilized by covalent complex exhibited exceptional stabilization properties, and FFA release kinetics followed both first-order and Korsmeyer-Peppas models. This study offers valuable insights into the application of complexes of proteins-polyphenols in emulsion systems and introduces an innovative approach for analyzing the dynamics of the emulsion digestion process.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29030743