Salt-Promoted Fibrillation of Legume Proteins Enhanced
Interfacial Modulus for Stabilization of HIPEs Encapsulating Carotenoids
with Improved Nutritional Performance
posted on 2023-12-20, 18:12authored byXinyu Du, Zhengzhi Chen, Ran Zhao, Bing Hu
The
thermal acidic-treatment-induced fibrillation of legume proteins
isolated from cowpea and mung bean was demonstrated to be promoted
by salt. Worm-like thin prefibrilar intermediates were formed in low
salt concentrations (0–75 mM), which twisted to be the thick
and mature amyloid-like fibrils with multistrands as the salt content
was elevated (150–300 mM). Absorption of the fibrils fabricated
in high salt concentrations to the oil/water interface constructed
the protein layer with a significantly higher interfacial modulus
compared with the one formed by the fibrils fabricated in low salt
concentrations. Consequently, they showed the superiority in stabilizing
high internal phase emulsions (HIPEs) with oil volume fraction ratios
higher than 74%. HIPEs stabilized by the high salt-concentration-induced
legume protein fibrils had stronger capabilities not only in encapsulating
liposoluble carotenoids but also in protecting their stability against
heating, ultraviolet, and iron ion stimulus, compared with the one
stabilized by the low-salt-concentration-induced legume protein fibrils.
Bioaccessibilities of the carotenoids in simulating gastrointestinal
(GI) digestion were significantly improved after encapsulation by
the HIPEs, which were interestingly increased with the elevation of
salt concentrations utilized for preparing the legume protein fibrils.
Furthermore, the carotenoids-loading-HIPEs were injectable and showed in vivo nutritional functions of mitigating colitis.