Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Int J Biol Macromol. 2024 Nov;279(Pt 3):135296. doi: 10.1016/j.ijbiomac.2024.135296. Epub 2024 Sep 3.
Emulsion fortified with β-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of β-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the β-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and β-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing β-carotene bioaccessibility.
β-胡萝卜素强化乳浊液被添加到玉米纤维胶（CFG）/大豆分离蛋白（SPI）双网络凝胶基质中，通过漆酶和葡萄糖酸-δ-内酯的双重诱导，获得填充乳浊液的凝胶（EFG）。在体外消化过程中，蛋白质的消化伴随着β-胡萝卜素从凝胶基质中的释放。表面活性剂类型和玉米纤维胶/大豆分离蛋白的比例通过改变体外消化过程中的油水界面组成和乳浊液粒径，影响β-胡萝卜素的生物利用度。与 Tween-20 EFG 相比，SPI EFG 释放的乳滴由于胃消化过程中界面 SPI 的蛋白水解作用更容易絮凝，随后发生聚结。由于粒径较大的油滴表面的脂肪酶吸附较少，因此降低了游离脂肪酸含量和β-胡萝卜素的生物利用度。共聚焦激光扫描显微镜（CLSM）观察证实，凝胶基质中的蛋白质水解产物在肠道消化过程中与 Tween-20 竞争吸附在油水界面上。对于含有较高 CFG 含量的 EFG，CFG 分子的空间位阻和较少的乳液释放可以抑制液滴絮凝，从而提高β-胡萝卜素的生物利用度。
