Emulsion gels with different proteins at the interface: Structures and delivery functionality
Emulsion gels with different proteins at the interface: Structures and delivery functionality
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DOI：
10.1016/j.foodhyd.2021.106637
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发表时间：
2021-02-06
影响因子：
10.7
通讯作者：
Mao, Like
中科院分区：
文献类型：
--
作者：
Lu, Yao;Zhang, Yanhui;Mao, Like
以乳清分离蛋白（WPI）、酪蛋白酸钠（CS）、乳铁蛋白（LF）和大豆分离蛋白（SPI）为乳化剂，以变性WPI为凝胶剂，制备乳化凝胶。研究了界面蛋白质对凝胶结构和O-胡萝卜素释放的影响。质构和流变学分析表明，界面含WPI的乳液凝胶（WPI-EG）具有最高的凝胶强度（断裂应力和储能模量），其次是界面含CS（CS-EG）、SPI（SPI-EG）、LF（LF-EG）的凝胶。冷冻扫描电镜观察表明，更紧密的凝胶网络和更高的凝胶覆盖周围的油滴在WPIEG和CS-EG。WPI-EG的持水量最高，LF-EG的溶胀率最高。当凝胶用于递送0-胡萝卜素时，界面蛋白也影响0-胡萝卜素的稳定性和释放。结果表明，凝胶强度越高，O-胡萝卜素降解速率越低，半衰期越长，且WPI-EG在光、热稳定性试验中能保持最高的O-胡萝卜素含量。在体外消化过程中，LF-EG的较弱的凝胶结构比其他凝胶塌陷的程度高得多，但在其他凝胶中观察到更高的油滴和0-胡萝卜素释放。各乳剂凝胶剂均能减缓胃内0-胡萝卜素的释放，促进小肠内0-胡萝卜素的释放。这些发现提供了新的信息，在设计乳液凝胶的结构，以更好地传递生物活性化合物。
Emulsion gels were prepared with different proteins (whey protein isolate-WPI, sodium caseinate-CS, lactoferrinLF, and soybean protein isolate-SPI) as the emulsifiers, and denatured WPI as the gelling agent. Effects of the interfacial proteins on gel structures and the delivery of 0-carotene were investigated. Texture and rheology analysis revealed that the emulsion gels with WPI at the interface (WPI-EG) had the highest gel strength (fracture stress and storage modulus), followed by the gels with CS (CS-EG), SPI (SPI-EG), LF (LF-EG) at the interface. Cryo-SEM observation indicated more compact gel networks and higher gel coverage around oil droplets in WPIEG and CS-EG. WPI-EG presented the highest water holding capacity, while LF-EG had the highest swelling rate. When the gels were used to deliver 0-carotene, the interfacial protein also influenced the stability and release of 0-carotene. It was found that 0-carotene in emulsion gels with higher gel strength had lower degradation rate and higher half-life, and WPI-EG were able to retain the highest content of 0-carotene after light and heat stability test. During in vitro digestion, the weaker gels structures of LF-EG were collapsed to a much higher extent than other gels, but higher release of oil droplets and 0-carotene were observed in other gels. All the emulsion gels were able to slow the release of 0-carotene in stomach and promote its release in small intestine. These findings provided novel information in designing the structures of emulsion gels for better delivery of bioactive compounds.