Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China.
Food Chem. 2019 Jul 30;287:76-84. doi: 10.1016/j.foodchem.2019.02.047. Epub 2019 Feb 19.
In this study, the succinic anhydride (SA) modified whey protein isolate (WPI) and whey protein hydrolysates (WPH) were prepared and characterized as novel emulsifiers. After the succinylation, the solubility, emulsibility, and water/oil binding capacity of WPI/WPH were improved. Emulsions with modified and unmodified WPI/WPH were prepared and characterized on rheological property, particle sizes, and droplet distribution using rheometer, zeta-sizer and confocal laser scanning microscopy. A simulated digestion system was utilized to monitor the gastrointestinal fate of emulsions and the bioaccessibility of curcumin loaded in emulsions. The final digestion extents of WPIE-10 and WPHE-10 (emulsions stabilized by modified WPI/WPH with 10% SA addition) were lower than those of WPIE-0 and WPHE-0 (emulsions stabilized by unmodified WPI/WPH). The order of curcumin bioaccessibility was WPIE-10 (79.64%) ≈ WPHE-10 (86.75%) > WPIE-0 (64.23%) ≈ WPHE-0 (60.62%). Our study provided valuable information about novel emulsifiers stabilizing delivery system to improve curcumin bioaccessibility.
在这项研究中，制备了琥珀酸酐（SA）改性乳清蛋白分离物（WPI）和乳清蛋白水解物（WPH），并将其作为新型乳化剂进行了表征。琥珀酰化后，WPI/WPH 的溶解度、乳化性和水/油结合能力得到了提高。用流变仪、激光粒度仪和共聚焦激光扫描显微镜对改性和未改性的 WPI/WPH 制备的乳液的流变性、粒径和液滴分布进行了表征。利用模拟消化系统监测乳液的胃肠道命运和乳液中姜黄素的生物利用度。添加 10%SA 的改性 WPI/WPH 稳定的 WPIE-10 和 WPHE-10 乳液的最终消化程度低于未改性的 WPIE-0 和 WPHE-0 乳液。姜黄素生物利用度的顺序为 WPIE-10（79.64%）≈WPHE-10（86.75%）>WPIE-0（64.23%）≈WPHE-0（60.62%）。我们的研究为改善姜黄素生物利用度的新型乳化剂稳定的递药系统提供了有价值的信息。
