Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Food Chem. 2021 Jun 15;347:129079. doi: 10.1016/j.foodchem.2021.129079. Epub 2021 Jan 14.
This study aimed to examine the effect of whey protein isolate-low acyl gellan gum (WPI-GG) conjugate on the physicochemical properties and digestibility of β-carotene-loaded oil-in-water emulsions. The WPI-GG conjugate-stabilized emulsions had lower droplet sizes with more homogenous distribution, more negative surface charge, and higher interfacial protein concentration and viscosity, compared to those stabilized by WPI-GG mixture and WPI. The emulsion droplets coated by the conjugate were also generally more stable to environmental stresses (i.e., storage, pH changes, ionic strength, freeze-thaw cycles, and thermal treatment) along with higher β-carotene retention than other systems. The stability to droplet aggregation during in vitro digestion was remarkably increased for the conjugate-stabilized emulsion. However, the β-carotene bioaccessibility was significantly affected when the conjugate was used to stabilize the emulsions, likely due to the thick interfacial layer, high viscosity, and negative charge of the corresponding emulsions that could inhibit droplet digestion and mixed micelle formation.
本研究旨在考察乳清蛋白分离物-低酰基结冷胶（WPI-GG）缀合物对负载β-胡萝卜素的油包水乳状液的物化性质和消化率的影响。与 WPI-GG 混合物和 WPI 稳定的乳液相比，WPI-GG 缀合物稳定的乳液具有更小的粒径、更均匀的分布、更负的表面电荷、更高的界面蛋白浓度和粘度。与其他体系相比，用缀合物包裹的乳液液滴通常对环境胁迫（如储存、pH 值变化、离子强度、冻融循环和热处理）更稳定，β-胡萝卜素保留率更高。在体外消化过程中，缀合物稳定的乳液的液滴聚集稳定性显著增加。然而，当用缀合物稳定乳液时，β-胡萝卜素的生物利用度会受到显著影响，这可能是由于相应乳液的界面层较厚、粘度较高且带负电荷，这可能会抑制液滴消化和混合胶束的形成。
