Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
复制标题
琥珀酰化乳清蛋白水解物稳定的姜黄素乳液的制备及体外消化行为研究
DOI：
10.1016/j.foodchem.2019.02.047
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Jin Zheng Yu
中科院分区：
文献类型：
--
作者：
Pan Yi;Xie Qiu Tao;Zhu Jie;Li Xiao Min;Meng Ran;Zhang Bao;Chen Han Qing;Jin Zheng Yu
本研究制备了琥珀酸酐（SA）改性的乳清分离蛋白（WPI）和乳清蛋白水解物（WPH），并对其进行了表征。琥珀酰化后，WPI/WPH的溶解性、乳化性和水/油结合力均有所提高。制备了改性和未改性的WPI/WPH乳液，并利用流变仪、Zeta粒度仪和共聚焦激光扫描显微镜对乳液的流变性能、粒径和液滴分布进行了表征。利用模拟消化系统监测乳剂的胃肠道命运和乳剂中负载的姜黄素的生物可及性。WPIE-10和WPHE-10（添加10%SA的改性WPI/WPH稳定的乳液）的最终消化程度低于WPIE-0和WPHE-0（未改性WPI/WPH稳定的乳液）。姜黄素的生物利用度大小依次为WPIE-10（79.64%）> WPIE-0（64.23%）> WPHE-10（86.75%）> WPHE-0（60.62%）。我们的研究提供了有价值的信息，新型乳化剂稳定的交付系统，以提高姜黄素的生物可及性。
In this study, the succinic anhydride (SA) modified whey protein isolate (WPI) and whey protein hydrolysates (WPH) were prepared and characterized as novel emulsifiers. After the succinylation, the solubility, emulsibility, and water/oil binding capacity of WPI/WPH were improved. Emulsions with modified and unmodified WPI/WPH were prepared and characterized on rheological property, particle sizes, and droplet distribution using rheometer, zeta-sizer and confocal laser scanning microscopy. A simulated digestion system was utilized to monitor the gastrointestinal fate of emulsions and the bioaccessibility of curcumin loaded in emulsions. The final digestion extents of WPIE-10 and WPHE-10 (emulsions stabilized by modified WPI/WPH with 10% SA addition) were lower than those of WPIE-0 and WPHE-0 (emulsions stabilized by unmodified WPI/WPH). The order of curcumin bioaccessibility was WPIE-10 (79.64%) ≈ WPHE-10 (86.75%) > WPIE-0 (64.23%) ≈ WPHE-0 (60.62%). Our study provided valuable information about novel emulsifiers stabilizing delivery system to improve curcumin bioaccessibility.