Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of...

The developing of green plant based protein as excellent emulsifier to prepare stable O/W emulsion has become crucial in food processing. This study investigated the emulsification property enhancing of pea protein isolate (PPI) through glycation with wheat bran arabinoxylan (WBAX) to form a covalent complex (PPI-WBAX), the stability and the application in encapsulating β-carotene of the prepared PPI-WBAX emulsion. Results showed that glycation improved the emulsification property of PPI as evidenced by the increased emulsifying activity index (6.7 %) and emulsion stability index (232.7 %), and this was due to the excellent spatial structure that was beneficial for adsorption at the oil-water interface of PPI-WBAX complex formed by covalently linking the amino group of PPI to the carbonyl group at the end of WBAX, indicated by spectral results. The PPI-WBAX emulsion exhibited good physical stability upon exposure to different environmental stressors with the particle size and zeta-potential exhibiting non-significant changes and the oil droplets exhibiting uniform and small size. During the application, the PPI-WBAX emulsion exhibited high encapsulation (98.64 % ± 0.04 %) and retention rates (77.64 % ± 1.27 %) after storage for 28 days. In vitro digestion increased the lipid digestibility (94.06 % ± 0.45 %) and β-carotene bioaccessibility (32.51 % ± 1.39 %) of the PPI-WBAX emulsion.