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对于抗氧化剂封装的二元酸盐-乳清蛋白质水凝
Davide Pedrali1,2,3, Alessio Scarafoni1, Anna Giorgi2,3
1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy.
Antioxidants (Basel, Switzerland)
|June 28, 2023
概括
在酸盐-乳清蛋白水凝中封装抗氧化剂可以提高稳定性和肠道释放. 这些先进的水凝结构与单独的酸盐相比,提供了更好的抗氧化剂输送.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料科学 生物材料科学
- 营养科学 营养科学
背景情况:
- 抗氧化剂需要稳定性和增强的生物可访问性才能达到最佳效果.
- 水凝提供一种保护基质,减少氧化和控制释放.
- 酸盐和乳清蛋白为目标吸收提供了依赖pH值的释放机制.
研究的目的:
- 审查用于抗氧化剂封装的酸盐-乳清蛋白相互作用.
- 探索使用这些二元聚合物混合物的策略.
- 评估对封装效率和释放性能的影响.
主要方法:
- 关于酸盐与乳清蛋白相互作用的科学文献的综述.
- 分析水凝形成和调制因子 (例如分子质量,pH,Ca2+,转胺酶).
- 对抗氧化剂封装和释放的比较从二进制水凝与仅含酸盐的水凝.
主要成果:
- 酸盐和乳清蛋白形成强烈的相互作用基体,具有可调节的特性.
- 水凝的特性受到酸盐的特性,pH值和添加剂的影响.
- 酸乳酪蛋白质水凝显示出优异的抗氧化剂封装和释放.
结论:
- 酸乳酪蛋白水凝提供了增强的抗氧化剂输送系统.
- 需要进一步研究三元相互作用和食品加工稳定性.
- 可以为特定的食品应用开发定制的水凝结构.
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