Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin
Abstract
:1. Introduction
2. Results and Discussion
2.1. Swelling Rate
2.2. Texture Profile Analysis (TPA)
2.3. Stability of Curcumin
2.3.1. Photochemical Stability
2.3.2. Thermal Stability
2.4. LF-NMR
2.5. The Content of Interface Protein
2.6. SDS-PAGE
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Preparation of HPP-Induced WPI-CG Composite Emulsion Gel Loaded with Curcumin
4.2.1. Preparation of WPI-CG Compound Solution
4.2.2. Preparation of Curcumin-Loaded Oil-in-Water Emulsion
4.2.3. High Pressure Processing (HPP)
4.3. Swelling Rate Measurement
4.4. Texture Profile Analysis (TPA)
4.5. Stability of Curcumin in the Emulsion Gel
4.5.1. Photochemical Stability
4.5.2. Thermal Stability
4.6. Low-Field Nuclear Magnetic Resonance (LF-NMR)
4.7. The Contents of Interface Protein
4.8. Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
4.9. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Presssure | κ-CG Concentration | T2 (ms) | P (%) | ||||||
---|---|---|---|---|---|---|---|---|---|
T21 | T22 | T23 | T24 | P21 | P22 | P23 | P24 | ||
0.1 MPa | 0.8% | 2.57 ± 0.53 a | 35.38 ± 2.83 a | 238.73 ± 34.61 a | / | 1.83 ± 0.06 b | 3.33 ± 0.25 b | 90.67 ± 0.31 a | / |
1.0% | 2.21 ± 0.17 a | 37.65 ± 2.97 a | 231.01 ± 10.00 a | / | 1.87 ± 0.06 ab | 3.57 ± 0.21 b | 90.53 ± 0.32 a | / | |
1.2% | 2.11 ± 0.25 a | 37.65 ± 3.56 a | 231.01 ± 2.34 a | / | 2.17 ± 0.25 a | 3.67 ± 0.21 a | 90.47 ± 0.25 b | / | |
400 MPa | 0.8% | 3.69 ± 0.30 a | 24.77 ± 0.90 a | 174.75 ± 1.56 a | / | 1.77 ± 0.15 a | 2.4 ± 0.01 a | 93.4 ± 0.75 a | 0.00 c |
500 MPa | 3.25 ± 0.71 a | 21.54 ± 0.20 b | 174.75 ± 11.00 a | 1355.93 ± 96.59 a | 1.60 ± 0.10 a | 1.97 ± 0.15 b | 94.07 ± 0.45 a | 0.27 ± 0.06 b | |
600 MPa | 3.05 ± 0.24 a | 19.67 ± 1.62 b | 151.99 ± 0.67 b | 1072.27 ± 58.45 b | 1.50 ± 0.20 a | 1.57 ± 0.32 b | 93.4 ± 0.10 a | 1.03 ± 0.15 a | |
400 MPa | 1.0% | 2.73 ± 0.75 a | 24.77 ± 0.90 a | 174.75 ± 5.64 a | / | 1.60 ± 0.17 a | 1.87 ± 0.12 a | 94.33 ± 0.91 a | 0.00 c |
500 MPa | 2.33 ± 0.32 a | 18.74 ± 0.35 b | 151.99 ± 2.46 b | 1072.27 ± 56.46 b | 1.60 ± 0.10 a | 1.73 ± 0.06 a | 93.33 ± 0.40 a | 0.80 ± 0.00 b | |
600 MPa | 2.53 ± 0.74 a | 17.52 ± 1.73 b | 151.99 ± 2.35 b | 1232.85 ± 89.45 a | 1.20 ± 0.57 a | 1.57 ± 0.07 b | 93.45 ± 0.35 a | 1.43 ± 0.06 a | |
400 MPa | 1.2% | 2.83 ± 0.62 a | 21.54 ± 0.65 a | 174.75 ± 1.65 a | 1629.75 ± 62.32 a | 1.87 ± 0.12 a | 1.87 ± 0.15 a | 93.70 ± 0.20 a | 0.27 ± 0.06 c |
500 MPa | 2.16 ± 0.58 a | 17.92 ± 1.41 b | 151.99 ± 5.13 b | 1072.27 ± 98.65 c | 1.57 ± 0.06 b | 1.67 ± 0.06 b | 93.97 ± 0.29 a | 1.03 ± 0.06 b | |
600 MPa | 2.14 ± 0.47 a | 17.11 ± 1.41 b | 151.99 ± 2.24 b | 1232.85 ± 20.20 b | 1.27 ± 0.06 c | 1.43 ± 0.06 c | 93.73 ± 0.64 a | 1.43 ± 0.06 a |
Pressure (MPa) | κ-CG Concentration | The Percentage of Components in WPI (%) | ||||
---|---|---|---|---|---|---|
BSA | IgG | Casein | β-Lg | α-La | ||
0.1 | 0.8% | 10.42 ± 0.25 c | 8.72 ± 0.07 a | 15.13 ± 0.14 a | 50.98 ± 0.24 a | 14.74 ± 0.30 d |
400 | 12.43 ± 0.33 ab | 7.20 ± 0.56 b | 13.36 ± 0.37 b | 43.84 ± 0.32 b | 23.39 ± 0.58 c | |
500 | 12.79 ± 0.39 a | 5.89 ± 0.33 c | 11.58 ± 0.35 c | 43.46 ± 0.43 b | 26.40 ± 0.42 b | |
600 | 11.94 ± 0.06 b | 4.00 ± 0.39 d | 10.02 ± 0.28 d | 43.64 ± 0.27 b | 30.41 ± 0.42 a | |
0.1 | 1.0% | 7.27 ± 0.11 c | 7.51 ± 0.06 a | 14.41 ± 0.13 a | 51.66 ± 0.32 a | 19.16 ± 0.12 d |
400 | 10.04 ± 0.04 b | 6.48 ± 0.21 b | 11.03 ± 0.25 b | 45.97 ± 0.22 bc | 26.48 ± 0.26 c | |
500 | 9.78 ± 0.26 b | 4.81 ± 0.18 c | 9.47 ± 0.23 c | 45.50 ± 0.35 c | 30.45 ± 0.32 b | |
600 | 10.41 ± 0.14 a | 3.38 ± 0.36 d | 8.87 ± 0.09 d | 46.15 ± 0.02 b | 31.19 ± 0.42 a | |
0.1 | 1.2% | 7.84 ± 0.35 c | 6.28 ± 0.29 b | 8.42 ± 0.38 c | 51.43 ± 0.58 a | 26.03 ± 0.45 c |
400 | 11.18 ± 0.24 b | 7.62 ± 0.15 a | 9.92 ± 0.57 a | 43.57 ± 0.31 b | 27.71 ± 0.54 b | |
500 | 11.73 ± 0.20 a | 6.35 ± 0.12 b | 8.97 ± 0.31 bc | 42.74 ± 0.52 b | 30.21 ± 0.52 a | |
600 | 11.46 ± 0.21 ab | 4.86 ± 0.29 c | 9.53 ± 0.51 ab | 43.41 ± 0.35 b | 30.75 ± 0.37 a |
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He, X.; Ren, S.; Li, H.; Han, D.; Liu, T.; Wu, M.; Wang, J. Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin. Gels 2024, 10, 542. https://doi.org/10.3390/gels10080542
He X, Ren S, Li H, Han D, Liu T, Wu M, Wang J. Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin. Gels. 2024; 10(8):542. https://doi.org/10.3390/gels10080542
Chicago/Turabian StyleHe, Xiaoye, Shuang Ren, Hu Li, Di Han, Tianxin Liu, Meishan Wu, and Jing Wang. 2024. "Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin" Gels 10, no. 8: 542. https://doi.org/10.3390/gels10080542