Li Yongzhi, Mu Zhishen, Jiang Qiuwan, Bilawal Akhunzada, Jiang Zhanmei, Hou Juncai
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
National Enterprise Technology Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China.
Food Chem. 2025 Apr 1;470:142543. doi: 10.1016/j.foodchem.2024.142543. Epub 2024 Dec 24.
This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG. The quartz crystal microbalance results further demonstrated that the viscoelasticity and oil-water interfacial adsorption quality of WPI-γO LOPPEG were higher than those of WPI LOPPEG. Ultimately, WPI-γO/pH 7.5 LOPPEG showed the best interfacial adsorption characteristics and anti-digestive properties. This work could provide the theoretical guidance for the development of the slow-digestive foods.
本研究阐明了由乳清蛋白分离物（WPI）-γ-谷维素（γO）聚集颗粒稳定的低油相皮克林乳液凝胶（LOPPEG）的消化行为及其模拟消化产物的界面吸附特性。最初，经过模拟消化后，与WPI LOPPEG相比，WPI-γO LOPPEG表现出更低的游离脂肪酸释放量和蛋白质消化率。WPI-γO LOPPEG比WPI LOPPEG保持更低的界面张力和更高的界面厚度。石英晶体微天平结果进一步表明，WPI-γO LOPPEG的粘弹性和油水界面吸附质量高于WPI LOPPEG。最终，WPI-γO/pH 7.5 LOPPEG表现出最佳的界面吸附特性和抗消化性能。这项工作可为慢消化食品的开发提供理论指导。
