乳清蛋白,pectin和酸三元复合物的形成及其在乳液中的应用
Yuanyuan Zhang1, Yingcong Lu2, Yaxuan Liu2
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; School of Grains, Jilin Business and Technology College, Changchun, Jilin 130507, China.
International journal of biological macromolecules
|November 20, 2024
概括
乳清蛋白分离物 (WPI),高甲烯酸 (HMP) 和酸 (CA) 的混合序列显著影响烯乳液稳定性和抗氧化特性. 该HMP-CA-WPI序列提供了优越的保护和保持柳科.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面化学
- 营养生物化学 营养生物化学
背景情况:
- 开发具有增强生物活性的稳定食品乳液对于营养物质的输送至关重要.
- 三级复合物提供了一个有希望的方法来封装和保护敏感化合物,如利科.
- 了解成分相互作用和加工顺序的作用是优化乳液性能的关键.
研究的目的:
- 研究不同混合序列的乳清蛋白分离物 (WPI),高甲基 (HMP) 和酸 (CA) 对烯载乳液的影响.
- 为了评估这些乳液的物理化学性质,稳定性和消化行为.
- 确定最佳的制造策略,以提高利科的输送.
主要方法:
- 制造具有不同混合序列的三元复合体 (HMP-CA-WPI,WPI-CA-HMP,WPI-HMP-CA).
- 谱学和分子对接分析以确认相互作用和构造变化.
- 测量界面张力,乳液液滴大小,抗氧化性质,烯保留 (UV,热),以及体外消化 (FFA释放,生物可访问性).
主要成果:
- 在HMP-CA-WPI混合序列导致较低的界面张力和略大的乳液滴粒大小.
- 这种序列显著改善了抗氧化能力 (FRAP,ABTS),烯保留 (UV/热),以及储存稳定性.
- 所有三元复合体在消化过程中都表现出类似的自由脂肪酸释放和烯生物可访问性.
结论:
- 混合序列对乳液中WPI-HMP-CA三元复合物的结构和功能具有关键的影响.
- 在HMP-CA-WPI序列提供优越的保护,对抗降解和增强乳液稳定性.
- 这项研究为设计使用蛋白质 - 多糖 - 酸复合物的功能乳液提供了洞察力.
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