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Updated: May 6, 2026

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不同阳离子多糖在乳清蛋白含有EGCG的S/O/W双层乳液上的不同阳离子多糖的作用:在各种环境压力下分子相互作用和稳定性

Ali Korin¹, Mahmoud Youssef¹, Abdeen Elkhedir²

¹College of Food Science and Technology, Huazhong Agricultural University, No. 1, Shuzishan Road, Wuhan 8430070, China; Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt.

International journal of biological macromolecules

|December 1, 2024

概括

乳清蛋白分离物 (WPI) 和乳清素为表甲基酸盐 (EGCG) 输送产生稳定的乳液. 这种蛋白质多糖化合物复合物增强了功能性食品中的EGCG封装和稳定性.

科学领域:

食品科学与技术食品科学与技术
合体和表面化学
生物聚合物科学生物聚合物科学

背景情况:

乳清蛋白分离物 (WPI) 是食品系统中常见的乳化剂.
多糖类可以改变蛋白质稳定乳液的特性.
乙甲基酸盐 (EGCG) 是一种有益的多,在食品矩阵中稳定性有限.

研究的目的:

为了研究阴离子多糖 (pectin,carboxymethylcellulose,gum Arabic) 对装有EGCG的WPI稳定型固体-在-油-在-水 (S/O/W) 乳液的影响.
评估这些EGCG载荷乳液的物理化学特性和稳定性.
了解控制乳液稳定性的界面相互作用.

主要方法:

使用WPI和选定的多糖化合物制备S/O/W乳液,加载EGCG.
乳液的特性:颗粒大小,泽塔潜力,微观结构,质性质.
分子对接模拟以阐明界面相互作用.

主要成果:

WPI-pectin稳定乳液表现出优越的稳定性,最小的粒子大小 (0.46μm) 和最高的泽塔电位 (-26.13mV).
WPI-pectin乳液实现了最高的EGCG封装效率 (84.50%) 和吸附蛋白质含量 (64.98%).
分子对接证实了由WPI,莱西丁和多糖化合物组成的稳定界面层的形成.

结论:

素显著提高了基于WPI的S/O/W乳液的稳定性和EGCG封装.
量身定制的蛋白质多糖化合物复合物为开发稳定的多输送系统提供了一个有前途的战略.
研究结果支持这些系统在功能性食品和饮料行业的应用.

关键词:

无离子多糖化合物无离子多糖化合物蛋白质 - 连接物结合物在S/O/W两层层中.稳定的稳定性稳定的稳定性

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