Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise
Tian Tian, Shi Liu, Lanxin Li, Shaodong Wang, Lin Cheng, Jianling Feng, Zhe Wang, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Abstract
This study systematically explored the interaction mechanisms of soy protein fibrils–β-carotene complex. Herein, we used plant-based ingredients (β-carotene and protein fibrils) to fabricate high nutrient plant-based mayonnaise by a facile method, also investigated sensory properties and β-carotene bioaccessibility. Thioflavin T fluorescence, zeta potential, X-ray diffraction, and transmission electron microscopy results revealed that the conformational transition of protein fibrils had occurred as the addition of β-carotene. Intrinsic fluorescence quenching, FTIR spectroscopy, and surface hydrophobicity suggested that the main interaction between protein fibrils and β-carotene was hydrophobic interaction, and the formation of the complex was attributed to entropy-driven. Compared with native proteins, protein fibrils had a higher binding ability to β-carotene. Additionally, the antioxidant activity was improved after the formation of β-carotene–protein fibrils complexes (F-0.3β, 61.50%). Upon such molecular encapsulation, the stability of β-carotene was greatly improved compared with that of β-carotene only. F-0.3β-based mayonnaise (F-0.3β-M) showed a solid-like property and lower droplet size than other plant-based mayonnaise, indicating good plasticity and smoothness. In vitro digestion revealed that F-0.3β-M exhibited higher transformation (63.95%) and bioaccessibility (87.63%). This work shed light on the understanding of β-carotene–protein fibrils binding, and develop egg-free mayonnaise to attract plant-based diet lovers.