Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 216 - 223

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032487

Effect of pH on physicochemical stability of pectin-casein complex system

  • LIU Rui ,
  • LIU Yuqi ,
  • ZHONG Jinfeng ,
  • LIU Xiong ,
  • QIN Xiaoli
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education, Southwest University, Southwest University, Chongqing 400715, China)

Received date: 2022-05-29

  Revised date: 2022-07-14

  Online published: 2023-10-25

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Abstract

The complex system constructed by pectin and casein can improve the biological activity of curcumin which is limited by its poor stability and low bioavailability, but the stability of the pectin-casein complex is easily affected by pH. Therefore, this study aimed to investigate the effect of pH on the physical property, chemical stability, and interaction of the pectin-casein complex system through a combined experiment and molecular dynamics simulation. Results showed that the encapsulation efficiency of curcumin by pectin-casein complex prepared at pH 5.0 (96.0%) was significantly higher than that of complex prepared at pH 7.0 (83.2%). Moreover, the pectin-casein complex prepared at pH 5.0 could improve the chemical stability of curcumin in high temperature and simulated gastrointestinal fluid, with excellent retention of 66.9% and 86.2%, respectively, which were significantly higher than those at pH 7.0 (48.8% and 68.9%). In addition, the root mean square deviation (RMSD) and inter-molecular hydrogen bonding of the complexes were analyzed by molecular dynamics simulation, the results showed that the pectin-casein-curcumin complex had a relatively low RMSD equilibrium value of 0.69 nm at pH 5.0, indicating relatively high stability. Furthermore, more inter-molecular hydrogen bonds were observed in the pectin-casein-curcumin complex at pH 5.0, which played an important role in maintaining the complex stability. This study demonstrated the mechanism of the effect of pH on the physicochemical stability of the pectin-casein complex as a curcumin complex system from combined experimental and computational perspectives, which provided a reference for the performance regulation of the pectin-casein complex in the food industry.

Key words： casein; curcumin; pectin; complex system; molecular dynamics simulation

Cite this article

LIU Rui , LIU Yuqi , ZHONG Jinfeng , LIU Xiong , QIN Xiaoli . Effect of pH on physicochemical stability of pectin-casein complex system[J]. Food and Fermentation Industries, 2023 , 49(18) : 216 -223 . DOI: 10.13995/j.cnki.11-1802/ts.032487

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