低甲氧基果胶与三种明胶的复杂共凝聚用于包埋鱼油。
Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil.
机构信息
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
出版信息
Food Chem. 2024 Dec 1;460(Pt 1):140567. doi: 10.1016/j.foodchem.2024.140567. Epub 2024 Jul 22.
Herein, the complex coacervation of low methoxy pectin (LMP) with three types of gelatins was explored to encapsulate fish oil. The fish oil@gelatin-LMP complex coacervates with good precipitation separation could be obtained at low gelatin concentrations (Fish gelatin, FG: 10-80 mg/mL; porcine skin gelatin, PSG: 10-40 mg/mL; bovine skin gelatin, BSG: 10-80 mg/mL), high gelatin: fish oil mass ratios (4:1-1:1), appropriate gelatin: LMP mass ratios (3:1-12:1 for FG and PSG, 6:1 for BSG), and appropriate pH (FG: 4.90-5.50; PSG: 4.80-5.40; BSG: 4.10-4.50). FG induced similar loading ability, lower encapsulation ability, and comparable peroxide values to the mammalian gelatins. FG induced higher or similar free fatty acid released percentages to mammalian gelatins in the in vitro gastrointestinal model at low gelatin concentrations (10-40 mg/mL). These results provided useful information to understand the protein-polysaccharide complex coacervation to encapsulate oil-based bioactive substances.
在此，研究了低甲氧基果胶（LMP）与三种明胶的复杂凝聚作用，以包埋鱼油。在低明胶浓度（鱼明胶，FG：10-80mg/mL；猪皮明胶，PSG：10-40mg/mL；牛皮明胶，BSG：10-80mg/mL）、高明胶：鱼油质量比（4:1-1:1）、适当的明胶：LMP 质量比（FG 和 PSG 为 3:1-12:1，BSG 为 6:1）和适当的 pH 值（FG：4.90-5.50；PSG：4.80-5.40；BSG：4.10-4.50）下，可以获得具有良好沉淀分离能力的鱼油@明胶-LMP 复合凝聚体。FG 诱导了与哺乳动物明胶相似的载药能力、较低的包封能力和相当的过氧化物值。在低明胶浓度（10-40mg/mL）下，FG 在体外胃肠道模型中诱导的游离脂肪酸释放百分比与哺乳动物明胶相似或更高。这些结果为理解蛋白质-多糖复合凝聚作用以包埋基于油的生物活性物质提供了有用的信息。
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