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分子间力量调节乳清蛋白乳液凝的体外消化:朝着受控的脂质释放方向

Xingxing Shen¹, Hao Zheng², Menghan Han²

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China; Maanshan Safety Inspection Center for Food and Drug, Maanshan Administration for Market Regulation, Maanshan 243000, China.

Journal of colloid and interface science

|June 22, 2023

概括

蛋白质水凝控制脂质释放,但相互作用是重要的. 二硫化物键加强凝,但非共价键更多地影响消化,影响药物输送和肥胖治疗的受控释放.

科学领域:

食品科学与技术食品科学与技术
生物材料科学是生物材料的科学.
胃肠道生理学胃肠道生理学

背景情况:

乳液填充的蛋白质水凝显示出在胃肠道 (GIT) 中控制脂质释放的希望.
了解蛋白质分子间相互作用如何影响这些凝中的脂质消化是至关重要的,但研究不足.
这种知识差距限制了对药物输送和肥胖管理等应用的水凝的优化.

研究的目的:

研究二硫化键和蛋白质水凝结构中的非共价相互作用的不同作用.
确定这些不同的分子间相互作用如何影响凝内的脂质消化率.
在模拟GIT中阐明凝结构,分子间相互作用和脂质消化之间的关系.

主要方法:

制造具有受控分子间相互作用的乳清蛋白乳液凝:"非共价" (阻断二硫化键),"二硫化" (阻断非共价相互作用) 和"控制" (不阻断).
制造的凝的结构和机械性能的表征.
在模拟胃肠道 (GIT) 环境中监测凝的动态分解和脂解速率.

主要成果:

"二硫化物"凝,尽管形成了强大的界面层,但表现出最快的脂解速率,表明不受阻碍的脂酶访问.
与"控制"凝相比",非共价"凝对消化敏感度增加,脂解速率更快,这是由于凝强度降低而导致的.
分子间二硫化物键主要构成凝的结构骨干,而非共价相互作用则充填,明显影响凝的消化.

结论:

二硫化键和非共价相互作用在乳液填充的蛋白质水凝的消化中起着独特而至关重要的作用.
凝强度受到非共价相互作用的影响,显著影响消化和受控脂质释放的敏感性.
针对特定的分子间相互作用提供了一种策略来调节脂质消化和增强治疗应用的水凝功能.

关键词:

乳液凝是一种乳液凝.分子间相互作用分子间相互作用脂质消化消化脂质消化结构设计结构设计乳清蛋白质是一种乳清蛋白质.

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