Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
FOOD HYDROCOLLOIDS(2024)
摘要
The effects of pectin concentrations and esterification degree (DE) on the gelling properties of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation characteristics and in vitro curcumin release ability of composite gels were assessed. The concentration gradient was 0.5%, 1.0%, 1.5% and 2.0%, the DE gradient was 35%, 60% and 75%. It was found that pectin increased sol system net charge and induced the disaggregation of large protein aggregates. The intermolecular electrostatic repulsion plays a critical role in it. Pectin interacted with RPs via mainly hydrogen-bonding and attached itself to the surface of RPs. Increasing the viscoelastic and stability of RPs-pectin composite sols. The inclusion of DE-35% pectin at a concentration of 1.5% reduced the content of alpha-helix and increased beta-sheet and beta-turn, resulted in superior gel microstructure and water holding capacity. Further studies revealed that the composite gels, formulated with 1.5% concentration of DE35% pectin, displayed excellent curcumin encapsulation efficiency, loading capacity, and cumulative release rate. Its curcumin releasing behavior in simulated colonic fluid followed non-Fickian diffusion mechanism and could effectively deliver it to colon.
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关键词
Pectin,Rice proteins,Gel,Microstructure,Curcumin
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