College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
Int J Biol Macromol. 2023 Mar 31;232:123444. doi: 10.1016/j.ijbiomac.2023.123444. Epub 2023 Jan 26.
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
在这项研究中，采用离子凝胶法构建了蛋黄颗粒/海藻酸钠双层乳液的乳液凝胶。特别地，通过调节 pH 值来控制乳液凝胶的主要驱动力。与 pH 7.0 相比，在 pH 4.0 时 EYGs 乳液凝胶的机械性能得到增强（G'>G″）。在 pH 4.0 时发生的界面蛋白聚集促进了 EYGs 乳液凝胶结构的紧密性，并增强了毛细效应。在 1%SA 的 pH 4.0 时，乳液凝胶结构趋于完整，因为静电相互作用需要更多的 SA 分子参与维持乳液凝胶结构的稳定性。与 pH 7.0 相比，pH 4.0 下的乳液凝胶结构更加致密，从而提高了β-胡萝卜素的储存稳定性、FFA 释放和化学稳定性。β-胡萝卜素的生物利用度也降低，实现了持续释放。这项研究为调节乳液凝胶结构以调整活性成分的包封稳定性和体外消化特性提供了理论依据。
J Sci Food Agric. 2019-12-30
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