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High-performance emulsions via phosphorylated HDL/phosvitin interface engineering: Characterization, stability, and

Shuze Ren1, Mahmoud Abou-Elsoud2, Shasha Wang1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China.

International Journal of Biological Macromolecules
|March 31, 2026
PubMed
Summary

Phosphorylating egg yolk high-density lipoprotein (HDL) with sodium tripolyphosphate (STP) enhances its functional properties. This modified HDL, combined with phosvitin (Pv), creates stable emulsions for improved curcumin delivery and protection.

Keywords:
High-density lipoproteinPhosphorylationPhosvitin

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Emulsion Technology

Background:

  • Egg yolk proteins, particularly high-density lipoprotein (HDL), possess valuable functional properties.
  • Physical modification is crucial for enhancing protein characteristics for food applications.
  • Developing effective delivery systems for bioactive compounds like curcumin is an ongoing research area.

Purpose of the Study:

  • To investigate the effects of phosphorylation using sodium tripolyphosphate (STP) on egg yolk HDL properties.
  • To evaluate the performance of a composite stabilizer (phosphorylated HDL and phosvitin) in high-internal-phase emulsions (HIPEs).
  • To assess the efficacy of these HIPEs in delivering and protecting curcumin.

Main Methods:

  • Egg yolk HDL was phosphorylated using varying concentrations of STP.
  • Structural analysis (e.g., confirming covalent phosphate binding) was performed on phosphorylated HDL (P-HDL).
  • High-internal-phase emulsions (HIPEs) were formulated using P-HDL and phosvitin (Pv) as composite stabilizers.

Main Results:

  • Phosphorylation significantly improved HDL's functional properties, with 6% STP yielding the highest phosphorus content (7.32 mg/g).
  • P-HDL exhibited reduced particle size, protein unfolding, exposed hydrophobic regions, enhanced emulsifying capacity, and improved thermal stability.
  • HIPEs formulated with P-HDL and Pv demonstrated superior curcumin delivery (38.10% bioaccessibility vs. 15.40% control) and inhibited lipid oxidation.

Conclusions:

  • Phosphorylation is an effective method to enhance the functional properties of egg yolk HDL.
  • The P-HDL/Pv composite stabilizer enables the creation of high-performance HIPEs.
  • These HIPEs offer a promising strategy for the effective delivery and stabilization of bioactive compounds like curcumin.