Partition and digestive stability of α-tocopherol and resveratrol/naringenin in whey protein isolate emulsions
Partition and digestive stability of α-tocopherol and resveratrol/naringenin in whey protein isolate emulsions
复制标题
乳清分离蛋白乳液中α-生育酚和白藜芦醇/柚皮素的分配和消化稳定性
DOI：
10.1016/j.idairyj.2019.01.017
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发表时间：
2019-06-01
影响因子：
3.1
通讯作者：
Liang, Li
中科院分区：
文献类型：
--
作者：
Fang, Zheng;Wusigale;Liang, Li
多种生物活性成分的共包封是一个新兴的领域，显示出作为开发功能性食品的一种方法的前景。疏水组分通常溶解在蛋白质稳定的乳液的内油相中。由于蛋白质的配体结合特性，一些组分可能共吸附到油滴表面。在这项研究中，α-生育酚和白藜芦醇/柚皮素共同封装在乳液稳定的乳清蛋白分离物（WPI）。α-生育酚被完全包封，其在油滴内的分配是水相中游离WPI结合的约3.3倍。白藜芦醇或柚皮素的总包封率分别为52%和58%。添加白藜芦醇改善α-生育酚的消化稳定性，但柚皮素没有。与α-生育酚的共包封对白藜芦醇/柚皮素的消化稳定性没有显著影响。这里收集的数据应该是有用的生物活性成分与不同的溶解度的交付。(C)2019爱思唯尔有限公司版权所有。
Co-encapsulation of multiple bioactive components is an emerging field that shows promise as an approach to develop functional foods. Hydrophobic components are generally dissolved in the inner oil phase of protein-stabilised emulsions. Some components may co-adsorb to oil droplet surfaces, due to the ligand-binding properties of proteins. In this study, alpha-tocopherol and resveratrol/naringenin were co-encapsulated in emulsions stabilised by whey protein isolate (WPI). alpha-Tocopherol was totally encapsulated and its partitioning inside oil droplets was about 3.3 times that bound by free WPI in the aqueous phase. The total encapsulation efficiency for resveratrol or naringenin was 52% and 58%, respectively. Addition of resveratrol improved digestive stability of alpha-tocopherol, but naringenin did not. Co-encapsulation with alpha-tocopherol had no significant influence on the digestive stability of resveratrol/naringenin. The data gathered here should be useful for the delivery of bioactive components with different solubilities. (C) 2019 Elsevier Ltd. All rights reserved.