College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Food Chem. 2022 May 1;375:131864. doi: 10.1016/j.foodchem.2021.131864. Epub 2021 Dec 16.
Micellar casein (MC) is a natural carrier for delivering various bioactive substances, and its gastrointestinal digestion behavior has an important impact on the loaded materials. Studies have shown that the digestion behavior of MC is dominated by colloidal calcium phosphate (CCP) in micelle structure. In this paper, The MCs with different CCP levels were used as the carriers to prepare spray-dried microparticles loaded with blueberry anthocyanins (ACNs), then the release of ACNs during digestion was investigated. The results found that the microparticles with less CCP showed the faster dissolution and quicker protein hydrolysis, which caused weaker curd ability. The coagulation was believed as the critical issue to influence the digestion and release behaviors. Therefore, lowering CCP resulted in significantly more ACNs released. This study demonstrated the possibility of using CCP levels to control MC digestion behaviors, which can further determine the release of loaded bioactive substances in casein-based delivery systems.
胶束酪蛋白（MC）是一种天然载体，可用于输送各种生物活性物质，其胃肠道消化行为对负载材料有重要影响。研究表明，MC 的消化行为主要由胶束结构中的胶体磷酸钙（CCP）控制。本文以不同 CCP 水平的 MC 为载体，制备喷雾干燥法负载蓝莓花色苷（ACN）的微胶囊，研究其在消化过程中的释放情况。结果发现，CCP 较少的微胶囊表现出更快的溶解和更快的蛋白质水解，导致凝乳能力较弱。胶凝被认为是影响消化和释放行为的关键因素。因此，降低 CCP 会导致更多的 ACN 释放。本研究表明，可以利用 CCP 水平来控制 MC 的消化行为，从而进一步确定基于酪蛋白的输送系统中负载生物活性物质的释放。
