College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China.
College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China.
Int J Biol Macromol. 2024 Jun;271(Pt 1):132512. doi: 10.1016/j.ijbiomac.2024.132512. Epub 2024 May 23.
Emulsion micro-gels exhibit significant potential as functional ingredients for modifying food texture, replacing saturated fats, or serving as templates for the controlled release of bioactive compounds. Structural design principles are being applied more frequently to develop innovative emulsion micro-gels. In this paper, whey protein concentrate (WPC), κ-carrageenan and sodium alginate (SA) were utilized for preparing emulsion micro-gels. To reveal the regulation mechanism of the structural and physicochemical properties of emulsion micro-gels on lipid digestion, the influence of SA additions on the structural, physicochemical properties and in vitro digestion behavior of κ-carrageenan/WPC-based emulsion micro-gel were explored. The FTIR results suggest that the emulsion micro-gels are formed through non-covalent interactions. With the increase of SA addition (from 0.7 g/100 mL to 1.0 g/100 mL), the decreased mean droplet size, the increased hardness, elasticity indexes, and water holding capacity, the reduced the related peak times all indicated that the emulsion micro-gels exhibit enhanced rheological, stability, and mechanical properties. It can be concluded from the microstructure, particle size distribution of the emulsion micro-gels during simulated digestion and free fatty acid release that both κ-carrageenan/WPC-based emulsion micro-gel and κ-carrageenan/WPC/SA-based emulsion micro-gel can inhibit lipid digestion due to the ability to maintain structural stability and hindering the penetration of bile salts and lipase through the hydrogel networks. And the ability is regulated by the binding properties the gel matrix and oil droplets, which determine the structure and physicochemical properties of emulsion micro-gels. The research suggested that the structure of emulsion micro-gels can be modified to produce various lipid digestion profiles. It may be significant for certain practical application in the design of low-fat food and controlled release of bioactive agents.
乳液微凝胶作为功能性成分在食品质构改性、替代饱和脂肪或作为生物活性化合物控制释放的模板方面具有显著潜力。结构设计原则越来越多地被应用于开发创新的乳液微凝胶。在本文中，乳清蛋白浓缩物（WPC）、κ-卡拉胶和海藻酸钠（SA）被用于制备乳液微凝胶。为了揭示乳液微凝胶结构和理化性质对脂质消化的调控机制，研究了 SA 添加对κ-卡拉胶/WPC 基乳液微凝胶结构、理化性质和体外消化行为的影响。FTIR 结果表明，乳液微凝胶是通过非共价相互作用形成的。随着 SA 添加量（从 0.7 g/100 mL 增加到 1.0 g/100 mL）的增加，平均液滴尺寸减小，硬度、弹性指数和持水能力增加，相关峰次数减少，这表明乳液微凝胶表现出增强的流变学、稳定性和机械性能。从模拟消化过程中乳液微凝胶的微观结构和粒径分布以及游离脂肪酸释放可以得出结论，κ-卡拉胶/WPC 基乳液微凝胶和κ-卡拉胶/WPC/SA 基乳液微凝胶都可以通过保持结构稳定性和阻止胆汁盐和脂肪酶通过水凝胶网络渗透来抑制脂质消化。这种能力受到凝胶基质和油滴之间的结合特性的调节，这决定了乳液微凝胶的结构和理化性质。研究表明，可以通过改变乳液微凝胶的结构来产生各种脂质消化曲线。这对于设计低脂食品和控制生物活性物质释放的某些实际应用可能具有重要意义。
