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Okra Flower Polysaccharide-Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability,

Nuo Zhang1, Jiale You1, Xiaoli Yan1

  • 1School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China.

Foods (Basel, Switzerland)
|June 13, 2025
PubMed
Summary

Pea protein isolate (PPI) was conjugated with okra flower polysaccharide (OP) using the Maillard reaction, creating a novel emulsifier. This protein-polysaccharide conjugate significantly enhanced emulsion stability, apigenin (API) delivery, and bioavailability.

Keywords:
bioavailabilitycontrolled releasecovalent conjugationemulsion stabilityokra flower polysaccharide

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