热变性对乳清蛋白分离物的影响,与素结合制造皮克林乳液:一项比较研究
Yilin Pu1, Yuxiang Long1, Die Xu1
1College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China.
Frontiers in nutrition
|June 18, 2024
概括
乳清蛋白分离物 (WPI) 和酸盐 (CS) 复合物被开发出来,以创建稳定的皮克林乳液. 该WPI-CS复合物显示出卓越的热稳定性,并显著提高了黄素在食品应用中的生物可访问性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 合体和表面化学
背景情况:
- 皮克林乳液使用固体颗粒作为乳化剂,与传统表面活性剂相比具有优势.
- 乳清蛋白分离物 (WPI) 和酸盐 (CS) 是天然的聚合物,具有作为复合乳化剂的潜力.
- 热处理可以影响蛋白质结构和随后与CS等其他组件的相互作用.
研究的目的:
- 为了研究由奇托和未经修改或热变质的乳清蛋白分离物形成的复合颗粒的特性.
- 使用这些复合颗粒来评估黄素的乳化能力,乳液稳定性和生物可访问性.
- 探索WPI-CS复合材料在食品应用中定制Pickering乳液设计的潜力.
主要方法:
- 制备三种复合粒子类型:WPI-CS,DWPI-CS和D ((WPI-CS).
- 使用原子力显微镜 (AFM) 和富里埃变换红外光谱 (FTIR) 进行表征.
- 稳定乳液的形成和分析,包括滴滴大小测量,热稳定性测试和体外生物可访问性测试.
主要成果:
- 与单个组件相比,复合材料颗粒呈现出更大的聚合物,增加表面粗性和减少界面张力.
- 在WPI-CS和DWPI-CS复合物中,比D(WPI-CS) 形成更热稳定的库尔库乳液.
- 与其他复合物相比,WPI-CS复合物产生了具有显著更高黄素生物可访问性的乳液 (61.18 ± 0.16%).
结论:
- 对于皮克林乳液而言,WPI-CS复合材料表现出增强的乳化特性和更好的稳定性.
- 在热稳定性和黄素生物可访问性方面,WPI-CS复合物提供了卓越的性能.
- 这项研究有助于为食品和营养部门量身定制的基于WPI的皮克林乳液设计.
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