State Key Laboratory of Food Science and Technology , Nanchang University , 235 Nanjing East Road , Nanchang , Jiangxi 330047 , People's Republic of China.
Biopolymers and Colloids Research Laboratory, Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States.
J Agric Food Chem. 2018 Aug 29;66(34):9087-9096. doi: 10.1021/acs.jafc.8b03003. Epub 2018 Aug 21.
Fluid and gelled nutraceutical emulsions were formulated from quercetin-loaded caseinate-stabilized emulsions by the addition of gellan gum with or without acidification with glucono-δ-lactone. Gellan gum addition increased the viscosity or gel strength of the fluid and gelled emulsions, respectively. The behavior of the nutraceutical emulsions in a simulated gastrointestinal tract depended upon their initial composition. Fluid emulsions containing different gellan gum levels (0-0.2%) had similar protein and lipid hydrolysis rates as well as similar quercetin bioaccessibility (∼51%). Conversely, proteolysis, lipolysis, and quercetin bioaccessibility decreased with an increasing gellan gum level in the gelled emulsions. In comparison to gelled emulsions, fluid emulsions were digested more rapidly and led to higher quercetin bioaccessibility. There was a good correlation between quercetin bioaccessibility and the lipolysis rate. These findings are useful for designing nutraceutical-loaded emulsions that can be used in a wide range of food products with different rheological properties.
从载有槲皮素的酪蛋白稳定乳液中通过添加或不添加用葡萄糖酸-δ-内酯酸化的结冷胶来制备液体和胶凝的营养乳液。结冷胶的添加分别增加了液体和胶凝乳液的粘度或凝胶强度。营养乳液在模拟胃肠道中的行为取决于它们的初始组成。含有不同结冷胶水平（0-0.2％）的液体乳液具有相似的蛋白质和脂质水解速率以及相似的槲皮素生物利用度（约 51％）。相反，在胶凝乳液中，随着结冷胶水平的增加，蛋白水解、脂解和槲皮素生物利用度降低。与胶凝乳液相比，液体乳液消化速度更快，导致更高的槲皮素生物利用度。槲皮素生物利用度与脂解率之间存在很好的相关性。这些发现对于设计可用于具有不同流变性质的各种食品产品中的负载有营养物的乳液非常有用。
