{Reference Type}: Journal Article
{Title}: Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.
{Author}: Li L;Wang W;Ji S;Xia Q;
{Journal}: Food Chem
{Volume}: 461
{Issue}: 0
{Year}: 2024 Aug 8
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140794
{Abstract}: This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery.