• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

大豆分离蛋白-黄原胶复合物稳定 Pickering 乳液递送槲皮素。

Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.

机构信息

School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.

School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.

出版信息

Food Chem. 2024 Dec 15;461:140794. doi: 10.1016/j.foodchem.2024.140794. Epub 2024 Aug 8.

DOI:10.1016/j.foodchem.2024.140794
PMID:39146680
Abstract

This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery.

摘要

本研究旨在制备 pH 值为 7.0 的大豆分离蛋白-黄原胶复合物(SPI-XG),并将其作为乳化剂用于制备载运槲皮素(Que)的 Pickering 乳液。结果表明,SPI-XG 呈现出一种蛋白质颗粒嵌入其中的凝胶网络结构。傅里叶变换红外光谱(FTIR)和分子对接表明,SPI-XG 是通过氢键、疏水相互作用和静电相互作用形成的。SPI-XG 的三相接触角(θo/w)接近 90°,具有双相润湿性。SPI-XG 吸附在油水界面上,形成具有凝胶网络结构的界面层,阻止液滴聚集。经过体外模拟消化,SPI-XG 稳定的 Pickering 乳液(SPI-XG PE)中 Que 的生物利用度高于 SPI 稳定的 Pickering 乳液。综上所述,SPI-XG PE 是 Que 递送的一种有前途的系统。

相似文献

1
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery.大豆分离蛋白-黄原胶复合物稳定 Pickering 乳液递送槲皮素。
Food Chem. 2024 Dec 15;461:140794. doi: 10.1016/j.foodchem.2024.140794. Epub 2024 Aug 8.
2
Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.由大豆分离蛋白和黄原胶稳定的油包水乳状液的理化性质及稳定性。
Int J Biol Macromol. 2024 Mar;260(Pt 2):129610. doi: 10.1016/j.ijbiomac.2024.129610. Epub 2024 Jan 19.
3
Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.黄原胶/溶菌酶纳米颗粒与黄原胶复配稳定的 Pickering 乳液的稳定性、微观结构和流变性能。
Int J Biol Macromol. 2020 Dec 15;165(Pt B):2387-2394. doi: 10.1016/j.ijbiomac.2020.10.100. Epub 2020 Oct 22.
4
Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.Pickering 乳液:基于改性莲藕淀粉/黄原胶纳米粒子的多尺度稳定机制。
Int J Biol Macromol. 2023 Apr 1;233:123459. doi: 10.1016/j.ijbiomac.2023.123459. Epub 2023 Feb 3.
5
Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin.大豆分离蛋白-葡聚糖复合体系高内相比乳液的制备及其对槲皮素的递送
J Sci Food Agric. 2022 Nov;102(14):6273-6284. doi: 10.1002/jsfa.11976. Epub 2022 May 26.
6
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin.利用山核桃蛋白/黄原胶制备皮克林高内相乳液以提高槲皮素的稳定性和生物可及性
Food Chem. 2021 Mar 31;357:129732. doi: 10.1016/j.foodchem.2021.129732.
7
Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures.在高温加速氧化条件下仍保持稳定的大豆分离蛋白-瓜尔豆胶-鹅肝油水包油型皮克林乳液。
J Sci Food Agric. 2024 Jan 30;104(2):1107-1115. doi: 10.1002/jsfa.12996. Epub 2023 Oct 4.
8
Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum.大豆分离蛋白、没食子酸和黄原胶稳定的高内相双乳液(HIPDE)的优化和特性研究。
Int J Biol Macromol. 2024 Apr;264(Pt 1):130562. doi: 10.1016/j.ijbiomac.2024.130562. Epub 2024 Feb 29.
9
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion.通过阴离子型黄原胶、中性瓜尔胶或中性魔芋葡甘聚糖对低溶解大豆蛋白分离物进行分子修饰,以提高蛋白质的溶解和稳定鱼油乳液。
Int J Biol Macromol. 2024 May;267(Pt 2):131521. doi: 10.1016/j.ijbiomac.2024.131521. Epub 2024 Apr 10.
10
Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.胶黄芪胶、黄原胶和单棕榈酸蔗糖酯的乳化稳定性特性的表征:比较研究。
J Food Sci. 2019 May;84(5):1087-1093. doi: 10.1111/1750-3841.14602. Epub 2019 Apr 8.

引用本文的文献

1
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food.乳液稳定性研究进展:关于其机制、乳化剂的作用及在食品中的应用的综述
Food Chem X. 2025 Jul 17;29:102792. doi: 10.1016/j.fochx.2025.102792. eCollection 2025 Jul.