Liao Minjie, Li Wei, Peng Lu, Li Jiahao, Ren Jinbo, Li Kaixin, Chen Fang, Hu Xiaosong, Liao Xiaojun, Ma Lingjun, Ji Junfu
College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Food Chem X. 2024 Feb 6;21:101177. doi: 10.1016/j.fochx.2024.101177. eCollection 2024 Mar 30.
Casein micelle has a structure of outer hydrophilicity and inner hydrophobicity, its typical digestion characteristic is gastric coagulation. Based on calcium content as the key factor to control this process, high hydrostatic pressure (HHP) was firstly used to modify the micelle structure by mediating the tight connection between casein molecules themselves and with colloidal calcium, then the quercetin-loaded delivery systems were prepared. And in order to investigate the effect of exogenous calcium, calcium chloride was added for digestion. The results indicated that HHP broke the limitation of casein micelles as delivery carriers for hydrophobic components and increased the EE from 51.18 ± 3.07 % to 76.17 ± 3.41 %. During gastric digestion, higher pressure and exogenous calcium synergistically increased the clotting ability and inhibited the release of quercetin. In the small intestine, curds decomposed more slowly under higher pressure and calcium concentration, so the degradation of quercetin was effectively inhibited.
酪蛋白胶束具有外亲水内疏水的结构，其典型的消化特性是胃内凝固。基于钙含量作为控制这一过程的关键因素，首次利用高静水压（HHP）通过介导酪蛋白分子自身之间以及与胶体钙的紧密连接来改变胶束结构，然后制备了载槲皮素递送系统。并且为了研究外源钙的作用，添加氯化钙进行消化。结果表明，HHP打破了酪蛋白胶束作为疏水成分递送载体的限制，使包封率从51.18±3.07%提高到76.17±3.41%。在胃消化过程中，较高压力和外源钙协同提高了凝固能力并抑制了槲皮素的释放。在小肠中，凝乳在较高压力和钙浓度下分解更慢，因此槲皮素的降解得到有效抑制。
