Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-hea...Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-heating method reached 39.70%±0.01% under the optimal conditions of MPI/DX mass ratio 1:2.3,reaction temperature 58.8℃,and reaction time 4 d.Moreover,the analyses of Fourier infrared spectroscopy,intrinsic fluorescence spectroscopy,surface hydrophobicity,and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules.When encapsulated in MDC NEs at 80 MPa for three times by highpressure homogenization,the encapsulation efficiency and loading capacity of HES were 63.62%±0.01%and 0.40±0.00 g/g,respectively.The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES.Additionally,the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions.The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES.This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.展开更多
基金financially supported by the National Natural Science Foundation of China(Grant No.32101981)the cooperation project between Ya’an city and Sichuan Agricultural University(23ZDF0003)。
文摘Encapsulation and protection of hesperidin(HES)in mung bean protein isolate(MPI)-dextran(DX)conjugatestabilized nanoemulsions(MDC NEs)were investigated in this study.The degree of grafting of MDC prepared by a dry-heating method reached 39.70%±0.01% under the optimal conditions of MPI/DX mass ratio 1:2.3,reaction temperature 58.8℃,and reaction time 4 d.Moreover,the analyses of Fourier infrared spectroscopy,intrinsic fluorescence spectroscopy,surface hydrophobicity,and thermal stability further confirmed the covalent grafting of dextran onto MPI molecules.When encapsulated in MDC NEs at 80 MPa for three times by highpressure homogenization,the encapsulation efficiency and loading capacity of HES were 63.62%±0.01%and 0.40±0.00 g/g,respectively.The encapsulated HES exhibited higher antioxidant activity and stronger light and storage stability than the free HES.Additionally,the incorporation of HES inhibited the formation of lipid peroxides in the nanoemulsions.The findings suggest that glycosylation combined with high-pressure homogenization is an effective strategy for enhancing the stability of MPI-based emulsions and improving their encapsulation of HES.This study provides a promising approach for the development of innovative food and beverage products based on MPI emulsions or new materials for encapsulating fat-soluble bioactive compounds.
