Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment
Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment
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DOI：
10.1177/1082013219894145
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发表时间：
2020-01-16
影响因子：
2.3
通讯作者：
Liu, He
中科院分区：
文献类型：
--
作者：
Wang, Shengnan;Shao, Guoqiang;Liu, He
本研究旨在评价大豆可溶性多糖和大豆船体多糖对大豆分离蛋白稳定的乳剂在体外胃环境中的稳定性和特性的影响。采用Zeta电位和粒径研究了三种乳剂在体外胃消化过程中的理化变化和稳定性，顺序如下：大豆分离蛋白-稳定性乳液证实了在体外胃消化过程中大豆蛋白分离物稳定性乳液中发生聚结。光学显微镜和稳定性测量（反向散射）也证实了多糖（大豆可溶性多糖和大豆船体多糖）的添加可以降低模拟胃液的作用（即，pH值、离子强度和胃蛋白酶）对乳化稳定性的影响，尤其是大豆分离蛋白-大豆船体多糖复合乳化液的稳定性。这表明这些乳剂在胃中的絮凝行为导致油的量以及油滴的大小和结构的差异，这在胃肠道中的乳剂消化中起重要作用。这项工作可能预示着大豆船体多糖的潜在应用，为乳化食品输送系统的建设。
This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate-stability emulsion < soy protein isolate-soy soluble polysaccharide -stability emulsion < soy protein isolate-soy hull polysaccharide-stability emulsion, confirming that coalescence in the soy protein isolate-stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate-soy hull polysaccharide-stability emulsion, compared with soy protein isolate-stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.