Engineering Research Centre of Bioprocess of Ministry of Education, Hefei University of Technology, No 193 Tunxi Road, Hefei, 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei, 230009, People's Republic of China.
Institute of Nuclear Agricultural Sciences, Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Huajiachi Campus, 310029, People's Republic of China.
Carbohydr Polym. 2020 Jan 1;227:115337. doi: 10.1016/j.carbpol.2019.115337. Epub 2019 Sep 16.
A gel delivery system was developed in the present work using whey protein isolate and lotus root amylopectin via regulating pH. The texture, thermodynamics, rheology and microstructure of gels were evaluated. Results showed that pH at 7.0 induced a more compact and stable gel structure than other pH. The composite gel formed at pH 7.0 was accordingly employed to encapsulate vitamin D3. Results exhibited that the encapsulation of composite gel of whey protein isolate and lotus root amylopectin could enhance the storage stability of vitamin D3 and protect vitamin D3 from photochemical degradation. Moreover, this encapsulation could control the release of vitamin D3 in simulated intestinal fluid. Animal experiments exhibited that the bioavailability was significantly increased after vitamin D3 was encapsulated by the composite gel. This work indicated that the whey protein isolate-lotus root amylopectin gel is a good delivery system to improve the stability and bioavailability of vitamin D3.
本工作采用乳清分离蛋白和莲藕直链淀粉通过调节 pH 值开发了一种凝胶递送系统。评估了凝胶的质地、热力学、流变学和微观结构。结果表明，pH 值为 7.0 时诱导出比其他 pH 值更紧凑和稳定的凝胶结构。相应地，在 pH 7.0 下形成的复合凝胶被用于包封维生素 D3。结果表明，乳清分离蛋白和莲藕直链淀粉的复合凝胶的包封可以提高维生素 D3 的储存稳定性并保护维生素 D3 免受光化学降解。此外，这种包封可以控制维生素 D3 在模拟肠液中的释放。动物实验表明，维生素 D3 用复合凝胶包封后，生物利用度显著提高。这项工作表明，乳清分离蛋白-莲藕直链淀粉凝胶是一种提高维生素 D3 稳定性和生物利用度的良好递送系统。
