水解物
黄原胶
化学
胡萝卜素
生物利用度
粒径
乳状液
维生素
热稳定性
食品科学
核化学
Zeta电位
色谱法
化学工程
有机化学
水解
生物化学
材料科学
流变学
纳米颗粒
工程类
复合材料
生物信息学
物理化学
生物
作者
Zheng Xu,Xiaoying Zhang,Xixi Wu,Da Ma,Yuyang Huang,Qiang Zhao,Shuang Zhang,Yang Li
标识
DOI:10.1016/j.ijbiomac.2024.129855
摘要
Environmentally friendly emulsifiers safe for human consumption are urgently needed to stabilize emulsions for applications in the food industry. In this study, we prepared complexes combining modified aggregated insoluble soybean protein hydrolysate (AISPH) mixed with xanthan gum (XG) (0.05–0.3 %, w/v), and further to construct water-in-oil-in-water (W/O/W) emulsions to deliver vitamin C and β-carotene. We observed a decrease in the AISPH α-helix and β-sheet content, surface hydrophobicity, and fluorescence intensity all decreased after binding. In contrast, the particle size and absolute ξ-potential significantly increased, indicating that molecular non-covalent interactions occurred in the solution. The emulsification property of AISPH was also improved by adding XG, and the AISPH-XG-stabilized emulsion showed improved stability, encapsulation efficiency, and rheological properties. Among them, AISPH-XG-0.25-stabilized emulsion exhibited a smaller particle size (8.41 ± 0.49 μm) and the highest encapsulation efficiency for vitamin C (90.03 ± 0.23 %) and β-carotene (70.56 ± 0.06 %). Additionally, simulated gastric digestion indicated that vitamin C and β-carotene bioavailability increased by 3.6 and 5.8 times, respectively. Finally, the emulsion exhibited good pH, ionic, and thermal stability. In general, AISPH-XG-stabilized W/O/W emulsions showed good stability and carrying capacity, providing a theoretical basis for improving their application.
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