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用pullulan调节乳清蛋白乳液凝的结构,以提高阿斯塔克桑的生物可访问性

Qianxi Zhao¹, Yankai Liu¹, Jiale Feng¹

¹College of Food Science and Engineering, Jilin Agricultural University, Changchun, China; Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China.

Carbohydrate polymers

|January 8, 2025

概括

乳清蛋白缩剂和普鲁兰乳液凝有效封装阿斯塔克桑丁 (AST). 最佳的pullulan度提高了AST的保留和生物可访问性,改善了功能性食品的应用.

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:

素 (AST) 是一种强大的抗氧化剂,具有有限的生物利用性.
乳液凝具有封装和输送生物活性化合物的潜力.
乳清蛋白缩物 (WPC) 和pullulan (PUL) 是适用于食品矩阵的生物相容聚合物.

研究的目的:

为了研究WPC/PUL乳液凝对阿斯丁 (AST) 封装和输送的疗效.
评估普卢兰 (PUL) 度对乳液凝特性和AST性能的影响.
在开发的乳液凝系统中,优化AST的生物可访问性和稳定性.

主要方法:

制造具有不同PUL度的WPC/PUL乳液凝.
评估微观结构,封装效率和存储稳定性.
通过模拟胃肠道消化,硬度和水容量测试进行评估.

主要成果:

普卢兰度显著影响了WPC/PUL/AST乳液凝的微观结构.
最佳的PUL度 (2.0%) 产生了高封装效率 (91.70%),胃肠消化保留 (80.96%),和生物可访问性 (40.69%).
添加PUL增强了乳液凝硬度,保持水的容量和储存稳定性.

结论:

WPC/PUL乳液凝是增强阿斯丁 (AST) 生物可访问性和稳定性的有希望的系统.
该研究为AST作为功能性食品成分的有效应用提供了一种可行的方法.
优化的乳液凝配方可以提高封装生物活性化合物的输送和有效性.

关键词:

阿斯塔克桑丁是一种阿斯塔克桑丁.乳液凝是一种乳液凝.普卢卢兰 (Pullulan) 是一个古老的语言.结构结构是一个结构.

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