The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
复制标题
pH值对羟丙甲纤维素大豆亲脂性蛋白水包油乳液稳定性和消化特性的影响
DOI：
10.1016/j.foodchem.2019.125579
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发表时间：
2020-03-20
期刊：
影响因子：
8.8
通讯作者：
Qi, Baokun
中科院分区：
文献类型：
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作者：
Li, Yang;Zhong, Mingming;Qi, Baokun
开发功能性食品需要详细了解亲脂蛋白（LP）在乳化稳定剂存在下在不同pH条件下的行为。在这项研究中，我们研究了羟丙基甲基纤维素（羟丙甲纤维素，HPMC）和大豆亲脂蛋白之间的相互作用。为此，我们检查了LP-HPMC乳液在pH 3、5和7下的稳定性，以及LP-HPMC乳液在消化期间的油释放行为。荧光数据表明，HPMC结合到LP淬灭在一个单一的结合位点，不改变pH值。原子力显微镜，乳化，氧化稳定性分析表明，HPMC提高了pH值的稳定性的LP-HPMC乳液，而模拟的体外消化实验表明，加入HPMC延迟释放的脂质在不同程度上。本研究结果将有助于开发乳液型功能性食品、具有控释或缓释功能性成分的药物载体。
The development of functional foods requires a detailed understanding of the behavior of lipophilic protein (LP) in the presence of emulsion stabilizers at different pH conditions. In this study, we examined the interaction between hydroxypropyl methylcellulose (hypromellose, HPMC) and soybean lipophilic protein. To that end, we examined the stabilities of LP-HPMC emulsions at pH 3, 5, and 7, as well as the oil-release behavior of LP-HPMC emulsions during digestion. Fluorescence data showed that HPMC binds to LP with quenching at a single binding site that did not change with pH. Atomic-force microscopy, emulsification, and oxidation-stability analyses showed that HPMC improves the pH stability of the LP-HPMC emulsions, while simulated in-vitro digestion experiments showed that added HPMC delayed the release of lipids to varying degrees. The results of this study will aid in the development of emulsion-based functional foods, pharmaceutical carriers with controlled-release or sustained-release functional ingredients.