核桃蛋白纤维的特征和功能性质,以提高CoQ10和ALA的生物可访问性
Xiaoyu He1, Li Zhang2, Minjie Cao1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
International journal of biological macromolecules
|November 30, 2024
概括
核桃蛋白纤维增强了辅酶Q10 (CoQ10) 和α-烯酸 (ALA) 的输送. 这些纤维稳定乳液显示出食品中疏水化合物的稳定性和生物可访问性得到改善.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养生物化学 营养生物化学
背景情况:
- 疏水生物活性化合物需要有效的输送系统来提高生物可访问性.
- 基于乳液的系统对于封装和输送脂性分子至关重要.
- 核桃蛋白具有作为天然乳化剂和输送剂的潜力.
研究的目的:
- 通过酸热处理来研究核桃蛋白纤维 (WPF) 的形成.
- 评估WPF作为共递辅酶Q10 (CoQ10) 和α-烯酸 (ALA) 的乳液稳定剂.
- 为了比较WPF稳定乳液的乳化特性和稳定性.
主要方法:
- 用不同的时间对核桃蛋白进行酸热处理,以诱导纤维化.
- 用原生核桃蛋白和WPF稳定乳液的制备.
- 蛋白质二次结构 (β-sheet含量),界面吸附,乳液稳定性 (储存,环境压力,氧化) 和CoQ10和ALA的生物可访问性.
主要成果:
- 长时间的酸热处理增加了核桃蛋白中的β-片含量,表明纤维化增强.
- 与原生核桃蛋白相比,WPF表现出增加的界面吸附.
- 稳定WPF的乳液表现出优越的储存稳定性,对环境波动的弹性和氧化稳定性.
- 与未经修改的核桃蛋白相比,WPF稳定乳液显著提高了CoQ10和ALA的生物可访问性.
结论:
- 通过酸热处理的核桃蛋白纤维化产生有效的乳化剂.
- 稳定WPF的乳液提供了一个强大的输送系统,用于疏水生物活性化合物,如CoQ10和ALA.
- 这种方法有助于将功能成分纳入食品和饮料产品.
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