化学
氢键
化学工程
微观结构
二价
没食子酸表没食子酸酯
疏水效应
两亲性
胶束
流变学
色谱法
聚合物
有机化学
材料科学
水溶液
共聚物
结晶学
分子
多酚
抗氧化剂
工程类
复合材料
作者
Xiaolin Meng,Yufeng Wu,Wei Tang,Lei Zhou,Wei Liu,Chengmei Liu,Bhesh Bhandari,Yanjun Zhang,Junzhen Zhong
标识
DOI:10.1016/j.foodchem.2024.138414
摘要
Based on the findings of our previous studies, a comprehensive comparative investigation of the quality and formation mechanism of gels obtained from protein self-assemblies induced by different methods is necessary. Self-assembled heat-induced gels had higher gel mechanical strength, and hydrophobic interactions played a greater role. Whether or not heat treatment was used to induce gel formation may play a more important role than the effect of divalent cations on gel formation. Hydrogen bonds played an important role in all gels formed using different gelation methods. Furthermore, Self-assembled cold-induced gels were considered to can load bioactive substances with different hydrophilicity properties due to the high water-holding capacity and the smooth, dense microstructure. Therefore, β-lactoglobulin fibrous and worm-like self-assembled cold-induced gels as a delivery material for hydrophilic bioactive substances (epigallocatechin gallate, vitamin B2) and amphiphilic bioactive substance (naringenin), with good encapsulation efficiency (91.92 %, 97.08 %, 96.72 %, 96.52 %, 98.94 %, 97.41 %, respectively) and slow-release performance.
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