School of Pharmacy, Ningxia Medical University, Yinchuan, Ningxia, China.
Department of Pharmaceutical Preparation, General Hospital of Ningxia Medical University, Yinchuan, Ningxia, China.
Int J Biol Macromol. 2024 Nov;281(Pt 4):136539. doi: 10.1016/j.ijbiomac.2024.136539. Epub 2024 Oct 16.
The emulsion gel composed of proteins and polysaccharides exhibits significant potential as a targeted delivery system for bioactives in the gastrointestinal tract. In this study, a composite emulsion was prepared by using sodium caseinate (NaCas) and gellan gum (GG), which was subsequently crosslinked with transglutaminase (TG), glucono-δ-lactone (GDL), and calcium ions (Ca) to form emulsion gels. The physicochemical properties of the NaCas/GG emulsion gels were characterized to verify the effects of zeaxanthin dipalmitate encapsulation and protection, and a possible mechanism was discussed. The appearance and microscopy analyses revealed that the Ca-induced NaCas/GG emulsion gel exhibited superior shape retention and a denser network structure compared to GDL or TG crosslinking methods. The rheological analysis demonstrated that the Ca-crosslinked emulsion gels had higher modulus and hardness than their TG- or GDL- crosslinked counterparts. Infrared spectroscopy, molecular docking, and gelling force analysis revealed that the gelation mechanism of these emulsion gels primarily involved carbonyl-amide group crosslinking reactions, hydrogen bonding, and hydrophobic interactions. Furthermore, the Ca-crosslinked emulsion gel encapsulating zeaxanthin dipalmitate exhibited excellent thermal stability, resistance to gastrointestinal conditions, and stability. Overall, the above findings highlight that using Ca crosslinking in NaCas/GG composite emulsion yields edible composite materials with enhanced functional performance, thereby expanding the possibilities for food gel design strategies.
由蛋白质和多糖组成的乳液凝胶作为生物活性物质在胃肠道中靶向递送系统具有显著的潜力。在本研究中，使用酪蛋白酸钠（NaCas）和结冷胶（GG）制备了一种复合乳液，随后用转谷氨酰胺酶（TG）、葡萄糖酸-δ-内酯（GDL）和钙离子（Ca）交联形成乳液凝胶。对 NaCas/GG 乳液凝胶的物理化学性质进行了表征，以验证叶黄素二棕榈酸酯的包封和保护效果，并讨论了可能的机制。外观和显微镜分析表明，与 GDL 或 TG 交联方法相比，Ca 诱导的 NaCas/GG 乳液凝胶具有更好的形状保持性和更致密的网络结构。流变分析表明，Ca 交联的乳液凝胶的模量和硬度均高于其 TG 或 GDL 交联的对应物。红外光谱、分子对接和凝胶力分析表明，这些乳液凝胶的凝胶化机制主要涉及羰基-酰胺基团交联反应、氢键和疏水相互作用。此外，包埋叶黄素二棕榈酸酯的 Ca 交联乳液凝胶表现出优异的热稳定性、耐胃肠道条件和稳定性。总体而言，上述发现表明，在 NaCas/GG 复合乳液中使用 Ca 交联可以得到具有增强功能性能的可食用复合材料，从而扩展了食品凝胶设计策略的可能性。
