Pterostilbene (PTS) has attracted much attention due to its beneficial bioactivities for health. Nevertheless, suffering from its poor aqueous solubility, its application was hindered in the food industry. In this study, we fabricated flaxseed protein isolate-pterostilbene-soybean polysaccharide nanocomplex. The effects of pH and soybean polysaccharide concentration on the embedding effect of the nanocomplex were studied. Also, the interaction between the particles and the stability of the nanocomplexes were analyzed. The results showed that when the solution pH was 3.5 and the soybean polysaccharide concentration was 10 mg/mL, the encapsulation efficiency of pterostilbene was the highest, and most of the particles were homogenous. Through Fourier transform infrared spectroscopy and fluorescence spectroscopy detection, it could be concluded that proteins bound PTS mainly through hydrophobic interaction, hydrogen bonding and electrostatic interaction. Compared with the flaxseed protein-PTS nanocomplex, the pH stability and saline ion stability of the nanocomplex after adding soybean polysaccharide were significantly improved.
YANG Fan
,
ZHU Ling
,
WU Gangcheng
,
QI Xiguang
,
ZHANG Hui
. The fabrication and stability of the pterostilbene nanocomplex[J]. Food and Fermentation Industries, 2021
, 47(12)
: 128
-132
.
DOI: 10.13995/j.cnki.11-1802/ts.026630
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