School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
Food Chem. 2020 Aug 30;322:126638. doi: 10.1016/j.foodchem.2020.126638. Epub 2020 Mar 19.
This study investigated the effects of adding different polysaccharides (Arabic Gum (GA), Sodium Alginate (SA) and Soy-soluble polysaccharides (SSPS)) on the embedding properties and physical stability of soybean protein isolate (SPI). 1-Octacosanol (1-Octa) was encapsulated in SPI nanoparticles. The addition of GA, SA, SSPS not only increased the encapsulation efficiency of 1-Octa from 90.38% to 96.65%, 95.49%, 94.74%, respectively, but also increased the ζ-potential of nanoparticles from -29.05 mV to -38.77 mV, -41.50 mV, -38.00 mV, respectively. Through the changes of ζ-potential and the Fourier transform infrared spectroscopy (FT-IR), it can be known that anionic polysaccharides can also combine with positive charges of SPI by the electrostatic interaction under neutral conditions. The thermal stability of nanoparticles has been greatly improved, and SA has the best effect on denaturation temperature of nanoparticles in aqueous phase. Overall, The nanoparticles of SPI, 1-Octa and polysaccharides have the potential to be used in drinks.
本研究考察了添加不同多糖（阿拉伯胶（GA）、海藻酸钠（SA）和大豆可溶性多糖（SSPS））对大豆分离蛋白（SPI）包埋性能和物理稳定性的影响。1-二十八烷醇（1-Octa）被包封在 SPI 纳米颗粒中。GA、SA、SSPS 的添加不仅将 1-Octa 的包封效率从 90.38%分别提高到 96.65%、95.49%和 94.74%，还将纳米颗粒的 ζ-电位从-29.05 mV 分别提高到-38.77 mV、-41.50 mV 和-38.00 mV。通过 ζ-电位和傅里叶变换红外光谱（FT-IR）的变化，可以知道在中性条件下，阴离子多糖也可以通过静电相互作用与 SPI 的正电荷结合。纳米颗粒的热稳定性得到了很大的提高，SA 对纳米颗粒在水相中的变性温度有最好的效果。总的来说，SPI、1-Octa 和多糖的纳米颗粒具有在饮料中应用的潜力。
