State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
Food Res Int. 2023 Feb;164:112368. doi: 10.1016/j.foodres.2022.112368. Epub 2022 Dec 29.
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.
乳清蛋白水解物（WPH）、麦芽糊精（MD）、低甲氧基果胶（LMP）和高甲氧基果胶（HMP）被用于研究高温灭菌条件（121°C，15min）下的界面结合。研究了 MD 和果胶与界面蛋白的竞争结合对鱼油乳液储存稳定性和胃肠道命运的影响。低分子量的 MD 和界面蛋白通过美拉德反应发生广泛的共价结合，而少量高分子量的果胶可以通过静电相互作用与界面蛋白形成保护壳，从而抑制 MD 的共价反应，这被称为竞争结合。然而，由于果胶的桥联和耗尽絮凝作用，鱼油乳液的乳化稳定性降低。在储存 13 天后，与 WPH 鱼油乳液的粒径（459.18nm）相比，添加 LMP 和 HMP 的鱼油乳液分别达到了 693.58nm 和 838.54nm。体外消化证明，WPH 鱼油乳液在胃中迅速絮凝（1.76μm），而 WPH-MD 和 WPH-MD-果胶鱼油乳液絮凝程度较小（小于 800nm）。WPH-MD-果胶在胃肠道中延迟了消化，HMP 表现出更好的缓释效果。这项研究为多组分功能性饮料和其他生物活性成分传递系统的设计提供了参考。
