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Published on: January 17, 2017
Walnut glutenin peptide-based-rhamnolipid composite emulsion gels: Preparation, characterization and application as
Yizhuo Xu1, Leiling Huang1, Yalei Zhao1
1State Key Laboratory of Efficient Production of Forest Resources, School of Biological Sciences and Technology, Beijing Forestry University Beijing, 100083, China.
Abstract:
In this study, peptide (WG-E40) derived from hydrolyzed walnut glutenin (WG) and rhamnolipid (Rha) were combined to develop peptide-based emulsion gel (PEG) with β-sitosterol as gelling agent. Among the hydrolysis products of WG at different hydrolysis times (2, 20, and 40 min), WG-E40 exhibited the best gelling performance. The effects of WG-E40 and Rha on PEG properties were evaluated through particle size analysis, fourier transform infrared spectroscopy, rheology, microstructure, and oil retention capacity (OHC). PEG formulated with WG-E40 and Rha showed porous structure, solid gel viscoelasticity and OHC of 71.27 %. Rha has improved the emulsifying ability of WG-E40 and enhanced its stability. In vitro digestion experiments showed that these PEGs encapsulated curcumin at a rate of 91.75 %, slowing down its release in simulated gastrointestinal fluid. Additionally, GC-MS analysis revealed that sponge cakes prepared with PEG exhibited favorable flavor profiles, suggesting their potential as a healthier alternative to margarine.
