Key Laboratory of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering , Northeast Forestry University , Harbin , 150040 , People's Republic of China.
Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States.
J Agric Food Chem. 2019 Feb 6;67(5):1521-1529. doi: 10.1021/acs.jafc.8b06347. Epub 2019 Jan 28.
The influence of plant-based (gum arabic and quillaja saponin) and animal-based (whey protein isolate, WPI) emulsifiers on the production and stability of vitamin E-fortified emulsions was investigated. Their impact on lipid digestibility and vitamin bioaccessibility was also studied utilizing an in vitro gastrointestinal tract. WPI and saponin produced smaller emulsions than gum arabic. All emulsions had good storage stability at room temperature (4 weeks, pH 7). Saponin- and gum arabic-emulsions were resistant to droplet aggregation from pH 2 to 8 because these emulsifiers generated strong electrosteric repulsion. WPI-coated droplets flocculated around pH 5 due to a reduction in charge near their isoelectric point. Lipid digestion was slower in saponin-emulsions, presumably because the high surface activity of saponins inhibited their removal by bile acids and lipase. Vitamin bioaccessibility was higher in WPI- than in saponin- or gum arabic-emulsions. This information may facilitate the design of more efficacious vitamin-fortified delivery systems.
研究了植物源（阿拉伯胶和皂角苷）和动物源（乳清蛋白分离物，WPI）乳化剂对维生素 E 强化乳液的生产和稳定性的影响。还利用体外胃肠道研究了它们对脂质消化率和维生素生物利用度的影响。WPI 和皂角苷比阿拉伯胶产生更小的乳液。所有乳液在室温下（4 周，pH7）都具有良好的储存稳定性。由于这些乳化剂产生了强烈的空间排斥力，因此皂角苷和阿拉伯胶乳液在 pH2 到 8 之间抵抗液滴聚集。由于在等电点附近电荷减少，WPI 包裹的液滴在 pH5 左右絮凝。皂角苷乳液中的脂质消化速度较慢，可能是因为皂角苷的高表面活性抑制了它们被胆汁酸和脂肪酶去除。WPI 乳液中的维生素生物利用度高于皂角苷或阿拉伯胶乳液。这些信息可能有助于设计更有效的维生素强化输送系统。
