Wang Qiang, Wei Huaheng, Deng Chaofang, Xie Chenjing, Huang Meigui, Zheng Fuping
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Cooperative Innovation Center of Lipid Resources and Children's Daily Chemicals, Chongqing University of Education, Chongqing 400067, China.
Foods. 2020 Jan 23;9(2):123. doi: 10.3390/foods9020123.
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days' storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.
在此，我们报道了一种大豆分离蛋白/果胶二元复合颗粒，用于稳定含有槲皮素的乳液（以橄榄油为分散相）。在包埋槲皮素前后进行了傅里叶变换红外光谱（FTIR）以确认乳液的成功制备。使用共聚焦激光扫描显微镜（CLSM）来确定微观结构和ζ电位，分析了流变行为、储存稳定性和冻融稳定性，并将其与pH条件相关联。pH为3.0的橄榄油-大豆分离蛋白/果胶乳液在储存30天后仍能保持稳定，并且在3次循环后表现出最大的冻融稳定性。通过体外胃肠消化实验评估了槲皮素的可利用性，在pH为7.0时其达到了15.94%。
