Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions

Yuanyuan Zhang; Yingcong Lu; Yaxuan Liu; Ru Zhao; Xin Huang; Cuina Wang; Tiehua Zhang

doi:10.1016/j.ijbiomac.2024.137871

Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions

Int J Biol Macromol. 2024 Nov 18:137871. doi: 10.1016/j.ijbiomac.2024.137871. Online ahead of print.

Authors

Yuanyuan Zhang¹, Yingcong Lu², Yaxuan Liu², Ru Zhao², Xin Huang², Cuina Wang², Tiehua Zhang³

Affiliations

¹ Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; School of Grains, Jilin Business and Technology College, Changchun, Jilin 130507, China.
² Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
³ Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China. Electronic address: wangcuina@jlu.edu.cn.

PMID: 39566761
DOI: 10.1016/j.ijbiomac.2024.137871

Abstract

Physicochemical properties, stability, and digestive behavior of lycopene-loaded emulsions prepared by ternary complexes fabricated with different mixing sequences based on whey protein isolate (WPI), high methoxyl pectin (HMP), and chlorogenic acid (CA) were investigated. Spectroscopic and molecular docking analyses confirmed the non-covalent interactions among the compounds within the ternary complexes, as well as the conformational changes in the protein induced by the mixing sequence. The interfacial tension (6.92-9.44 mN/m) influenced by the different mixing sequences of WPI, HMP and CA was HMP-CA-WPI > WPI-CA-HMP > WPI-HMP-CA, and the size of emulsions stabilized by HMP-CA-WPI was approximately 10 nm larger than that of the other two. Complexes with mixing sequence of HMP, CA and WPI outperformed in antioxidant properties (Ferric reducing power absorbance 0.43, ABTS∙ radical scavenging activity 66.04 %), lycopene retention rate (after UV irradiation 85.11 %, after thermal treatment 83.15 %), and storage stability of emulsions than those prepared by WPI-HMP-CA and WPI-CA-HMP. Emulsions stabilized by different ternary complexes showed similar free fatty acid release profiles (39.62 %-41.59 %) and lycopene bio-accessibility (28.87 %-29.94 %) during digestion. This study mat offer novel insights for the rational utilization in emulsions of ternary complexes based on proteins, polysaccharides, and phenolic acids.

Keywords: Chlorogenic acid; Emulsion; Lycopene; Mixing sequence; Pectin; Whey protein.