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Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu1, Yangying Sun1, Changyu Zhou1
1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
International Journal of Biological Macromolecules
|June 22, 2024
Summary
This study shows that combining curcumin with GLP protein enhances emulsion stability. The synergistic GLP-curcumin complex (GLP-ECE) significantly improved emulsion properties and interfacial stabilization.
Area of Science:
- Food Science and Technology
- Colloid and Surface Science
- Biomaterials Engineering
Background:
- Protein-based emulsifiers like GLP are crucial for stabilizing oil-in-water (O/W) emulsions.
- Curcumin, a natural compound, has limited application due to poor dispersion and complexation.
- Improving interfacial properties of proteins is key to enhancing emulsion stability.
Purpose of the Study:
- To investigate the effect of facile curcumin dispersion and hydrophobic complexation with GLP on O/W emulsion stabilization.
- To evaluate different complexation forms: shell (GLPC-E), core (GLPE-C), and synergistic (GLP-ECE).
- To understand the underlying mechanisms of enhanced interfacial stabilization.
Main Methods:
- Emulsion characterization using Turbiscan instability index, microrheology, and particle size analysis (D [4, 3]).
- Interfacial and dilatational rheology to assess interfacial properties and protein behavior.
- Surface hydrophobicity measurements and Scanning Electron Microscopy (SEM) for structural analysis.
Main Results:
- Emulsion stability followed the order: GLP-E < GLPC-E < GLPE-C < GLP-ECE.
- GLP-ECE exhibited the smallest particle size and lowest flocculation and coalescence indexes.
- Complexation fortified GLP's interfacial gelling and steric stabilization, with core-shell complexation showing highest interfacial protein interaction.
Conclusions:
- Facile curcumin dispersion and hydrophobic complexation with GLP significantly improve O/W emulsion stability.
- The synergistic GLP-curcumin complex (GLP-ECE) offers superior performance in stabilizing emulsions.
- This study provides a novel approach to enhance protein-based emulsifier efficiency through advanced interfacial stabilization.
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