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Updated: Sep 12, 2025
In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
Published on: November 18, 2022
Optimizing whey isolate protein/mung bean protein ratios in emulsion gels for enhanced dihydroquercetin delivery: Gel
Tiehua Zhang1, Ziwei Li1, Runhao Zhou1
1College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Abstract:
To address the low bioavailability of dihydroquercetin (DHQ) and environmental burden of animal-derived proteins, this study prepared a novel dual-protein emulsion gel system combining whey protein isolate (WPI) and mung bean protein (MBP) for improved DHQ delivery. Different WPI/MBP ratios (100/0 to 0/100) were investigated for gel properties, stability, and DHQ bioaccessibility. Increasing WPI enhanced gel elasticity, water holding capacity, viscosity, and network density. The 80/20 ratio showed the highest DHQ retention (75 % after 24 h UV exposure), bioaccessibility (25 %), and transformation efficiency (67.86 %). As WPI content increased, disulfide bonds became the main force for gel formation, followed by hydrophobic interactions. The antioxidant capacity improved after digestion, with a DPPH scavenging rate over 90 %. These results highlight the potential of the WPI-MBP system for hydrophobic compound delivery and DHQ application in the food industry.
