Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 143 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035911

Improved physicochemical stability of gliadin-coated emulsions in presence of curcumin and gamma oryzanol

  • HU Xiao ,
  • YANG Tingting ,
  • QIN Xiaoli ,
  • LIU Xiong ,
  • ZHONG Jinfeng
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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, Chongqing 400715, China)

Received date: 2023-04-22

  Revised date: 2023-05-23

  Online published: 2024-07-12

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Abstract

To improve the physicochemical stability of gliadin (Gli)-based O/W emulsions, curcumin (Cur), and gamma oryzanol (GO) were used to prepare complexes with Gli.The interactions between Gli and Cur, Gli and GO and their effects on emulsion stability were investigated by experimental approach and theoretical calculation.Compared with Gli (contact angle θow=62.43°), the Gli-Cur complex and Gli-GO complex had better surface wettability (θow=71.94° and 89.45°, respectively).The surface-mean diameter of emulsions stabilized by the complexes of Gli-Cur and Gli-GO was reduced by 16.46% and 29.22%, respectively.The elasticity and viscosity of emulsions stabilized by the complexes were improved.In addition, the peroxide value of emulsions stabilized by the Gli-Cur complex and Gli-GO complex was 1.92 mmol/kg and 1.74 mmol/kg, respectively, which was lower than that of the Gli-stabilized emulsion.The decreased peroxide value suggested that emulsions prepared with the complexes had high oxidation stability.The results of infrared spectroscopy, molecular docking, and molecular dynamics simulation showed that there were hydrogen bonding, hydrophobic and electrostatic interactions between Gli and Cur, and between Gli and GO.The electrostatic interaction dominated the formation of Gli-Cur and Gli-GO complexes.The binding energy of Gli-Cur (-2.11×105 kJ/mol) was lower than that of Gli-GO (-1.89×105 kJ/mol), indicating that great binding strength of Gli and Cur may contribute to the enhancement of the gel network structure strength of emulsion prepared with Gli-Cur complex.In this study, the influence mechanism of the Gli-Cur complex and Gli-GO complex on emulsion stability was clarified from the perspective of experiments and theoretical calculation, which provided a theoretical basis for improving the stability of Gli-based emulsion.

Key words： gliadin; curcumin; gamma oryzanol; molecular dynamics simulation; interaction

Cite this article

HU Xiao , YANG Tingting , QIN Xiaoli , LIU Xiong , ZHONG Jinfeng . Improved physicochemical stability of gliadin-coated emulsions in presence of curcumin and gamma oryzanol[J]. Food and Fermentation Industries, 2024 , 50(11) : 143 -150 . DOI: 10.13995/j.cnki.11-1802/ts.035911

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