豆蛋白分离物改善了鱼油载酸三聚酸盐囊的特性
Yunning Wang1, Mubeen Asad1, Deqian Wang1,2,3
1Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods (Basel, Switzerland)
|January 11, 2025
概括
将大豆蛋白分离物 (SPI) 添加到酸三聚酸盐 (CS-STPP) 微囊中,提高了鱼油的稳定性和加载. 这些增强囊对功能性食品和药物输送有希望.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 鱼油富含omega-3脂肪酸,但容易氧化.
- 三聚酸盐-三聚酸盐 (CS-STPP) 用于微封装.
- 大豆分离蛋白 (SPI) 可能会增强微囊的特性.
研究的目的:
- 调查SPI含量对装有鱼油的CS-STPP微囊的影响.
- 评估这些微囊的物理化学特性和氧化稳定性.
- 评估SPI修饰的微囊在功能性食品和药物应用中的潜力.
主要方法:
- 微封装鱼油使用CS-STPP与不同的SPI比率.
- 分析微囊大小,形态,含水量和鱼油载荷.
- 通过过氧化物值的确定来评估氧化稳定性.
- 在体外消化研究评估自由脂肪酸 (FFA) 释放.
主要成果:
- 添加SPI导致更大,更均的微囊,表面特性发生了变化.
- 观察到水含量增加,鱼油加载和封装效率提高,SPI含量更高.
- SPI显著降低了最大过氧化物值,增强了氧化稳定性.
- 经过SPI修改的囊在体外消化过程中显著降低了FFA释放量.
结论:
- 大豆分离蛋白有效地改善了CS-STPP鱼油微囊的物理化学特性和氧化稳定性.
- 由SPI引发的结构修改是提高性能的原因.
- 这些新型微囊是功能性食品和药品的有前途的配送系统.
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