State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China.
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, P.R. China; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, P.R. China.
Food Chem. 2024 May 15;440:138204. doi: 10.1016/j.foodchem.2023.138204. Epub 2023 Dec 14.
Muscle protein based functional foods have been attracted great interests in novel food designing. Herein, myofibrillar protein (MP)-chitosan (CH) electrostatic complexes were employed to fabricate mixed-layer emulsions to protect and deliver astaxanthin. The MP/CH complex fabricated mixed-layer emulsions displayed higher stability against pH and temperature changes, exhibiting smaller droplet and homogenous distributions. After UV-light irradiation for 8 h, the mixed-layer emulsions had higher astaxanthin retention (69.11 %, 1:1 group). During storage, a lower degree of lipid oxidation, protein oxidation and higher astaxanthin retention were obtained, indicating desirable protections of mixed-layer emulsions. The vitro digestion reveled the mixed-layer emulsions could decrease the release of free fatty acids. Meanwhile, the bioaccessibility of astaxanthin was higher (30.43 %, 2:1 group) than monolayer emulsion. In all, the MP/CH prepared mixed-layer emulsions could protect and deliver fat-soluble bioactive compounds, and contributed to develop muscle protein based functional foods to meet the needs of slow and controlled release.
基于肌肉蛋白的功能性食品在新型食品设计中引起了极大的兴趣。本文采用肌原纤维蛋白（MP）-壳聚糖（CH）静电复合物制备混合层乳液，以保护和传递虾青素。制备的 MP/CH 复合混合层乳液在 pH 和温度变化下表现出更高的稳定性，具有更小的粒径和更均匀的分布。经 UV 光照 8 h 后，混合层乳液对虾青素的保留率更高（69.11%，1:1 组）。在储存过程中，混合层乳液的脂质氧化程度较低、蛋白质氧化程度较低、虾青素保留率较高，表明混合层乳液具有良好的保护作用。体外消化实验表明，混合层乳液可以减少游离脂肪酸的释放。同时，虾青素的生物利用度更高（30.43%，2:1 组）。总之，MP/CH 制备的混合层乳液可以保护和传递脂溶性生物活性化合物，有助于开发基于肌肉蛋白的功能性食品，以满足缓慢和控制释放的需求。
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