Liu Yanlong, Liu Chang, Zhang Shenyi, Li Jishu, Zheng Huanyu, Jin Hua, Xu Jing
College of Art and Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Nanomaterials (Basel). 2021 Jan 11;11(1):167. doi: 10.3390/nano11010167.
In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins-peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)-in order to explore their emulsion stability and in vitro digestion characteristics. All four nanoemulsions attained high encapsulation levels (over 90%). During the three-stage in vitro digestion model (including oral, gastric, and small intestine digestion phases), the PPI-emulsified nanoemulsion showed the highest lipolysis rates (117.39%) and bioaccessibility (37.39%) among the four nanoemulsions. Moreover, the PPI-emulsified nanoemulsion (with the smallest droplet size) also demonstrated the highest stability during storage and centrifugation, while those for the RBPI-emulsified nanoemulsion (with the largest droplet size) were the lowest. In addition, all four nanoemulsions showed superior oxidation stability when compared with the blank control of corn oil. The oxidation rates of the PPI- and WPI-stabilized groups were slower than the other two groups.
在本研究中，使用四种生物大分子蛋白质——花生分离蛋白（PPI）、大豆分离蛋白（SPI）、米糠分离蛋白（RBPI）和乳清分离蛋白（WPI）来乳化负载β-胡萝卜素的纳米乳液，以探究其乳液稳定性和体外消化特性。所有四种纳米乳液均达到了较高的包封率（超过90%）。在体外三段消化模型（包括口腔、胃和小肠消化阶段）中，PPI乳化的纳米乳液在四种纳米乳液中表现出最高的脂解率（117.39%）和生物可及性（37.39%）。此外，PPI乳化的纳米乳液（液滴尺寸最小）在储存和离心过程中也表现出最高的稳定性，而RBPI乳化的纳米乳液（液滴尺寸最大）的稳定性最低。此外，与玉米油空白对照相比，所有四种纳米乳液均表现出优异的氧化稳定性。PPI和WPI稳定组的氧化速率比其他两组慢。
