Department of Food Science and Technology, University of Georgia, Athens, GA 30602, United States.
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, United States.
Carbohydr Polym. 2019 Apr 15;210:399-411. doi: 10.1016/j.carbpol.2019.01.071. Epub 2019 Jan 25.
Three types of nanocellulose (NC), namely cellulose nano-fibrils (CNF), TEMPO-oxidized CNF and cellulose nanocrystals (CNC), were studied in terms of their effects on in vitro digestion of whey protein isolate (WPI). The behavior of NC itself during digestion was monitored by particle size, confocal microscopy imaging, viscosity, and zeta potential. 1% CNF and 4% CNC significantly retarded free amino nitrogen (FAN) diffusion (23% and 50% respectively) mainly due to high viscosity. 4% CNC also significantly reduced %FAN release during intestinal digestion. Anionic NC (TEMPO-CNF and CNC) bound with WPI causing less protein aggregation at the gastric phase as well as reductions in mean particle size and/or viscosity of digesta. However, cellulose and CNF did not bind with WPI. The findings from this study lay a foundation for future applications of nanocellulose in the food industry as rheology modifiers and development of functional foods for delaying gastric emptying and promoting satiety.
研究了三种纳米纤维素（NC），即纤维素纳米纤维（CNF）、TEMPO 氧化的 CNF 和纤维素纳米晶体（CNC），以研究它们对乳清蛋白分离物（WPI）体外消化的影响。通过粒径、共聚焦显微镜成像、粘度和zeta 电位监测 NC 本身在消化过程中的行为。1%的 CNF 和 4%的 CNC 显著延缓游离氨基酸氮（FAN）的扩散（分别为 23%和 50%），主要是由于高粘度。4%的 CNC 也显著减少了 WPI 在肠道消化过程中的 FAN 释放。阴离子 NC（TEMPO-CNF 和 CNC）与 WPI 结合，导致胃阶段的蛋白质聚集减少，以及消化物的平均粒径和/或粘度降低。然而，纤维素和 CNF 与 WPI 不结合。本研究的结果为纳米纤维素在食品工业中的应用奠定了基础，可作为流变改性剂和开发用于延缓胃排空和促进饱腹感的功能性食品。
