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Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

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Abstract

The current study investigated the application of a soy protein isolate (SPI), κ-carrageenan (CG) and quercetagetin (Qut) non-covalent complex in stabilizing β-carotene emulsions. The ternary complex was formed through a mild mixing and incubation process. FTIR measurement indicated the formation of hydrogen bonds in the non-covalent complex. SPI–CG and SPI–CG–Qut complexes had a much smaller particle size when redispersed in water after spray drying, compared to those in the original dispersions (p < 0.05). Dynamic light scattering analysis revealed that the emulsion stabilized with the ternary complex had a bigger particle size, higher surface charge, and improved creaming stability compared to those stabilized with SPI or SPI–Qut (p < 0.05). The ternary complex allowed less degradation of β-carotene in the emulsions when exposed to light or thermally treated at 37 °C or 55 °C. Therefore, the SPI–CG–Qut non-covalent complex might work as a novel ingredient in designing delivery systems for β-carotene.

Graphical abstract: Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

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Publication details

The article was received on 11 Aug 2017, accepted on 27 Sep 2017 and first published on 29 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO01238A
Citation: Food Funct., 2017, Advance Article
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    Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

    L. Mao, W. Wang, K. Tai, F. Yuan and Y. Gao, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO01238A

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