College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
Ultrason Sonochem. 2023 Mar;94:106314. doi: 10.1016/j.ultsonch.2023.106314. Epub 2023 Jan 28.
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
本研究旨在制备一种由超声处理的酪蛋白（CAS）-透明质酸（HA）复合物稳定的乳液，并在体外消化过程中保护维生素 E。研究发现，高强度超声（HIU）处理显著改变了 CAS 和 HA 之间的氢键、静电相互作用和疏水相互作用，减小了 CAS-HA 复合物的粒径，增加了分子间的静电排斥力，从而显著提高了 CAS-HA 复合物的乳化性能。同时，乳膏指数（CI）和共聚焦激光扫描显微镜图像表明，当在 150 W 下处理 10 分钟时，CAS-HA 稳定的乳液具有最佳的稳定性，这可归因于 CAS-HA 复合物在油水界面的吸附能力增强和形成乳液的粘度增加。体外消化实验表明，超声处理的 CAS-HA 复合物稳定的乳液对维生素 E 具有良好的保护作用。本研究对开发用于传递脂溶性营养素的乳液具有重要意义。
