Interfacial networks of plant protein in relation to emulsion oxidative stability and digestion

植物蛋白的界面网络与乳液氧化稳定性和消化的关系

• 批准号: RGPIN-2017-05050
• 负责人: Chen, Lingyun
• 金额: $ 2.33万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=630205
• 关键词: Interfacial; networks; plant; protein; relation

Plant protein stabilized emulsions have attracted great interest in food, personal care and pharmaceutic industries and can be used to encapsulate bioactive molecules (e.g. vitamins and antioxidants) to create novel functional foods. Recent interest has been focused on control of emulsion oxidation and digestion. Oxidation control is important because the lipid oxidation is a major cause of emulsion quality deterioration. By slowing or prolonging lipid digestion, satiety hormones are stimulated to reduce hunger. Thus digestion control may provide new strategy to control calorie intake and ultimately modify serum lipid levels. Such research is also critical for developing delivery systems that can protect bioactive molecules against oxidation and with sustained release in the gut for improved bioavailability.

植物蛋白稳定乳剂已引起食品、个人护理和制药行业的极大兴趣，可用于封装生物活性分子（如维生素和抗氧化剂）以制造新型功能食品。近年来的研究重点是乳化液氧化和消化的控制。氧化控制很重要，因为脂质氧化是乳状液质量恶化的主要原因。通过减缓或延长脂质消化，刺激饱腹激素减少饥饿感。因此，消化控制可能为控制热量摄入和最终改变血脂水平提供新的策略。此类研究对于开发能够保护生物活性分子免受氧化并在肠道中持续释放以提高生物利用度的输送系统也至关重要。