He Xiaoye, Ren Shuang, Li Hu, Han Di, Liu Tianxin, Wu Meishan, Wang Jing
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Gels. 2024 Aug 21;10(8):542. doi: 10.3390/gels10080542.
In order to explore the formation mechanism of the emulsion gel induced by high pressure processing (HPP) and its encapsulation and protection of functional ingredients, a curcumin-loaded whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gel induced by HPP was prepared. The effect of pressure (400, 500 and 600 MPa), holding time (10, 20 and 30 min) and concentration of κ-CG (0.8%, 1.0% and 1.2%, /) on the swelling rate, gel strength, the stability of curcumin in the emulsion gel, water distribution and its mobility, as well as the contents of interface protein were characterized. The results showed that the addition of κ-CG significantly reduced the protein concentration required for the formation of emulsion gel induced by HPP and greatly reduced the swelling rate of the emulsion gel. The gel strength and storage stability of the composite emulsion gels increased with the increase in pressure (400-600 MPa) and holding time (10-30 min). When the pressure increased to 500 MPa, the stability of curcumin in the emulsion gel significantly improved. When the ratio of WPI to κ-CG was 12:1 (the κ-CG concentration was 1.0%), both the photochemical and thermal stability of curcumin were higher than those of the other two ratios. The HPP significantly increased the mobility of monolayer water in the system, while the mobility of multilayer water and immobilized water was significantly reduced. Increasing the holding time and the concentration of κ-CG both can result in an increase in the interfacial protein content in the oil/water system, and the HPP treatment had a significant effect on the composition of the interfacial protein of the emulsion gel.
为了探究高压处理（HPP）诱导的乳液凝胶的形成机制及其对功能成分的包封和保护作用，制备了一种由HPP诱导的负载姜黄素的乳清蛋白分离物（WPI）/κ-卡拉胶（κ-CG）复合乳液凝胶。表征了压力（400、500和600 MPa）、保压时间（10、20和30分钟）以及κ-CG浓度（0.8%、1.0%和1.2%，/）对乳液凝胶溶胀率、凝胶强度、姜黄素在乳液凝胶中的稳定性、水分分布及其流动性以及界面蛋白含量的影响。结果表明，κ-CG的添加显著降低了HPP诱导形成乳液凝胶所需的蛋白质浓度，并大大降低了乳液凝胶的溶胀率。复合乳液凝胶的凝胶强度和储存稳定性随着压力（400 - 600 MPa）和保压时间（10 - 30分钟）的增加而提高。当压力增加到500 MPa时，姜黄素在乳液凝胶中的稳定性显著提高。当WPI与κ-CG的比例为12:1（κ-CG浓度为1.0%）时，姜黄素的光化学稳定性和热稳定性均高于其他两种比例。HPP显著提高了体系中单分子层水的流动性，而多分子层水和结合水的流动性显著降低。增加保压时间和κ-CG浓度均会导致油/水体系中界面蛋白含量增加，且HPP处理对乳液凝胶的界面蛋白组成有显著影响。
