Gao Tian, Wu Xixi, Gao Yiting, Teng Fei, Li Yang
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem X. 2024 Apr 10;22:101377. doi: 10.1016/j.fochx.2024.101377. eCollection 2024 Jun 30.
In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.
在本研究中，研究了卡拉胶（CA）和阿拉伯胶（GA）与大豆分离蛋白（SPI）对结构和乳液凝胶的影响。结果表明，CA和GA将疏水基团暴露给SPI，并通过非共价相互作用形成复合物，以提高复合物的稳定性。此外，基于乳液的乳液凝胶表明，CA形成了具有更高弹性、更强凝胶强度和热可逆性的乳液填充凝胶，而GA形成了具有更高粘度和弱凝胶网络的乳液聚集凝胶。消化结果表明，CA在消化过程中更有助于减缓游离脂肪酸的释放并保护维生素E。与SPI-GA乳液凝胶相比，SPI-CA乳液凝胶具有更好的物理化学性质和更强的网络结构。本研究结果可能有助于开发与SPI相互作用的阴离子多糖，并且可能为缓慢释放脂溶性营养物质的乳液凝胶的制备提供新的见解。
