Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2010 Jul 14;58(13):7962-9. doi: 10.1021/jf100703c.
The physicochemical and functional properties of oil-in-water emulsions can be controlled by engineering the interfacial layer coating the oil droplets. This study examined the impact of interfacial deposition of lactoferrin (LF) and/or caseinate (Cas) onto oil droplets stabilized by the opposite protein on emulsion stability and lipase digestibility. Zeta potential measurements show both proteins can be deposited on droplet surfaces coated with the opposite protein. Secondary emulsion formulations containing droplets coated with mixed caseinate-lactoferrin layers (Cas-LF and LF-Cas emulsions) had enhanced stability to flocculation in 3 < pH < 7 and from 0 to 80 mM calcium chloride. The majority of emulsions studied were rapidly digested by lipase in an in vitro digestion model, demonstrating the improved secondary formulations are not expected to alter lipid bioavailability. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
通过对包裹油滴的界面层进行工程设计，可以控制水包油乳液的物理化学和功能特性。本研究考察了乳铁蛋白（LF）和/或酪蛋白（Cas）在由相反蛋白质稳定的油滴界面上沉积对乳液稳定性和脂肪酶消化性的影响。Zeta 电位测量表明，两种蛋白质都可以沉积在涂有相反蛋白质的液滴表面上。含有涂有混合酪蛋白-乳铁蛋白层（Cas-LF 和 LF-Cas 乳液）的二次乳液配方在 3 < pH < 7 和 0 至 80 mM 氯化钙的条件下具有增强的抗絮凝稳定性。在体外消化模型中，大多数研究的乳液被脂肪酶迅速消化，这表明改进的二次配方预计不会改变脂质的生物利用度。这项工作为食品、制药和个人护理行业中乳液配方的设计提供了有价值的信息。
