Abstract
The effects of the combination of ultrasound and dietary fiber (DF) addition on the properties of transglutaminase (TGase) induced peanut protein (PP) gels and its applicability as carrier for lutein were investigated. The combination of ultrasound and DF addition reduced the particle size and increased the zeta potential of PP, leading to the exposure of more hydrophobic and sulfhydryl groups, which contributed to the formation of covalent ε-(γ-glutaminyl) lysine isopeptide bonds, hydrophobic interactions and disulfide bonds during the TGase-induced PP gelation. Ultrasound and DF addition synergistically increased the viscoelasticity and immobilized water of PP gel due to a more compact microstructure, thus improving gel strength and water holding capacity. The improvement of PP gelation properties was related to the unfolding and disordering of protein secondary structure and strong PP-DF interactions. Lutein was encapsulated in PP gels treated with the combination of ultrasound and DF addition. The gel yield, encapsulation efficiency and chemical stability of lutein were enhanced. The ultrasound and DF addition synergistically promoted the sustained and controlled release effect of PP gels on lutein during simulated gastrointestinal digestion due to the reduction in protein loss and swelling properties of gels, while it resulted in a higher release ratio in the intestinal phase than in the gastric phase, which improved the directional release efficiency of lutein during intestinal digestion. Therefore, the synergy of ultrasound and DF addition strengthened PP gels and improved their delivery potential for lutein.
Published Version
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