Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel
Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel
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新型大豆亲脂蛋白-羟丙基甲基纤维素-氯化钙热敏乳胶的制备及消化特性
DOI：
10.1016/j.foodhyd.2020.105891
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发表时间：
2020-09
影响因子：
10.7
通讯作者：
Li Yang
中科院分区：
文献类型：
--
作者：
Zhong Mingming;Xie Fengying;Zhang Shuang;Sun Yufan;Qi Baokun;Li Yang
本研究描述了大豆亲脂蛋白-羟丙基甲基纤维素-氯化钙（LHC-Ca）热敏乳液凝胶的制备、理化表征和体外消化过程中营养物质释放行为分析。红外光谱、X射线衍射(XRD)和1H NMR谱表明，CaCl2的添加改变了HPMC的结晶度，降低了其氢含量，从而显着降低了乳液凝胶温度。微观结构和流变学表明，CaCl2的添加有效地改变了LHC-Ca的基本结构和界面特征。使用 0.3 M CaCl2 实现了理想的 LHC-Ca 性能。模拟体外消化实验复制了维生素 E 在肠道中的定向释放和更高的生物可及性。这些发现可能有助于开发一种基于亲脂性羟丙基甲基纤维素（LP-HPMC）乳液的功能性热敏乳液凝胶载体，用于定向和持续释放营养物质。
This study describes the preparation, physicochemical characterization, and nutrient release behavior analysis during thein vitrodigestion of a soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride (LHC-Ca) thermosensitive emulsion gel. Infrared spectroscopy, X-ray diffraction (XRD), and1H NMR spectra showed that CaCl2addition changed the crystallinity of HPMC and reduced its hydrogen content, thereby lowering its emulsion gel temperature significantly. Microstructure and rheology showed that CaCl2addition effectively altered LHC-Ca's fundamental structure and interface characteristics. The ideal LHC-Ca performances were achieved using 0.3 M CaCl2. Simulatedin vitrodigestion experiments replicated the targeted release of vitamin E in the intestine and higher bioaccessibility. These findings may help develop a functional thermosensitive emulsion gel carrier based on a lipophilic-hydroxypropyl methylcellulose (LP-HPMC) emulsion for targeted and sustained release of nutrients.
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