College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430000, China.
Food Chem. 2022 Sep 30;389:133102. doi: 10.1016/j.foodchem.2022.133102. Epub 2022 Apr 28.
The formation and stabilization mechanism as well as digestion characteristics of food-grade emulsions prepared by the SPNPs-HPMC mixed systems (a combination of soybean protein isolate-pectin composite nanoparticles (SPNPs) and hydroxypropyl methylcellulose (HPMC)) were investigated. Then, it was found that the SPNPs-HPMC mixed systems could not only enhance the stability of the emulsion, but also make it have a satisfactory lipidolys is efficiency. During the formation and stabilization of the emulsion, HPMC was adsorbed in the early stage of emulsion formation, while SPNPs needed a longer adsorption time. When the HPMC concentration was 0.25-0.5 wt%, HPMC and SPNPs co-adsorbed on the interface. When the HPMC concentration was 1-2 wt%, HPMC and SPNPs competed to adsorb on the interface, of which the adsorption HPMC was dominant. In vitro simulation of digestion, SPNPs were decomposed into substances with lower interfacial activity, and the structure and activity of HPMC were well maintained, which led them to reconstruct a new interface layer. Thus, the size distribution and surface area of the emulsion droplets were retained in a good state for the lipidolysis process. Therefore, the SPNPs-HPMC mixed systems could both enhance the stability of the emulsion and grant it a satisfactory lipidolysis efficiency.
研究了由 SPNPs-HPMC 混合体系（大豆分离蛋白-果胶复合纳米颗粒（SPNPs）和羟丙基甲基纤维素（HPMC）的组合）制备的食品级乳液的形成和稳定机制以及消化特性。结果发现，SPNPs-HPMC 混合体系不仅可以提高乳液的稳定性，而且可以使其具有令人满意的脂解效率。在乳液的形成和稳定过程中，HPMC 在乳液形成的早期被吸附，而 SPNPs 需要更长的吸附时间。当 HPMC 浓度为 0.25-0.5wt%时，HPMC 和 SPNPs 共同吸附在界面上。当 HPMC 浓度为 1-2wt%时，HPMC 和 SPNPs 在界面上竞争吸附，其中吸附的 HPMC 占主导地位。体外消化模拟表明，SPNPs 分解成界面活性较低的物质，而 HPMC 的结构和活性得到很好的保持，这使得它们能够重建一个新的界面层。因此，乳液液滴的大小分布和表面积在脂解过程中保持良好状态。因此，SPNPs-HPMC 混合体系既可以提高乳液的稳定性，又可以赋予其令人满意的脂解效率。
