Pan Yi, Li Xiao-Min, Meng Ran, Xu Bao-Cai, Zhang Bao
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, P. R. China.
J Agric Food Chem. 2021 Mar 3;69(8):2557-2563. doi: 10.1021/acs.jafc.0c07288. Epub 2021 Feb 22.
In this study, modified whey protein hydrolysates (WPH) were obtained after succinic anhydride succinylation and linear dextrin glycation, and emulsion gels were prepared on the basis of unmodified/modified WPH stabilized emulsions with sugar beet pectin (SBP) addition and laccase-catalyzed cross-linking. The influences of emulsifier types and SBP contents on the texture of emulsion gels were estimated. The texture and rheological properties of emulsion gels were characterized. An ideal gel emulsion was formed when the SBP content was 3% (w/w). A uniform network was observed in emulsion gels stabilized by W-L, W-L-S, and W-S-L. In addition, the effect of the emulsifier type on the bioaccessibility of curcumin encapsulated in emulsion gels was investigated and the W-S-L stabilized emulsion gel exhibited the highest curcumin bioaccessibility (65.57%). This study provides a theoretical basis for the development of emulsion gels with different textures by SBP addition and laccase cross-linking as encapsulation delivery systems.
在本研究中，经琥珀酸酐琥珀酰化和线性糊精糖基化后获得改性乳清蛋白水解物（WPH），并在添加甜菜果胶（SBP）和漆酶催化交联的未改性/改性WPH稳定乳液的基础上制备乳液凝胶。评估了乳化剂类型和SBP含量对乳液凝胶质地的影响。对乳液凝胶的质地和流变特性进行了表征。当SBP含量为3%（w/w）时形成了理想的凝胶乳液。在由W-L、W-L-S和W-S-L稳定的乳液凝胶中观察到均匀的网络结构。此外，研究了乳化剂类型对乳液凝胶中包封的姜黄素生物可及性的影响，W-S-L稳定的乳液凝胶表现出最高的姜黄素生物可及性（65.57%）。本研究为通过添加SBP和漆酶交联作为包封递送系统开发具有不同质地的乳液凝胶提供了理论依据。
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