乳状液
姜黄素
化学
触变性
大豆蛋白
粒径
色谱法
体积分数
消化(炼金术)
粘度
分数(化学)
化学工程
食品科学
材料科学
生物化学
物理化学
工程类
复合材料
作者
Jiayan Lu,Ying Wang,Wenhui Cao,Yan Yan,Fengxian Guo,Jianlin Li,Weiwei Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-01
卷期号:440: 138215-138215
被引量:1
标识
DOI:10.1016/j.foodchem.2023.138215
摘要
The aim of this work was to assess the potential of nanoemulsions stabilized by mixed soy protein with multi-conformation as curcumin carrier, and the influence of oil volume fraction on stability and gastrointestinal behavior of curcumin-loaded emulsion was investigated. Loading efficiency showed a slight increase with higher oil content, though the difference was not statistically significant. With the increase of oil, the viscosity (Pa‧s), thixotropy (area of hysteresis loop) and particle size of the emulsion increased, which facilitated the physical and chemical stability of curcumin-loaded emulsion. However, the free fatty acid release rate and bioaccessibility of curcumin was negatively correlated with the oil volume fraction and the particle size of emulsion after gastric digestion. Notably, the digestion in stomach did not affect the structure of interfacial protein, demonstrating that protein-based nanoemulsions exhibited resistance to gastric digestion. This study provides theoretical guidance for the application of protein-based emulsion in curcumin delivery.
科研通智能强力驱动
Strongly Powered by AbleSci AI