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基于secalin和konjac葡萄甘复合物的alcogels用于可控释放黄素
Linzhi Jing1, Lingshan Su2, Qingtong Xie3
1National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou, Jiangsu 215123, China.
Food research international (Ottawa, Ont.)
|March 1, 2025
概括
研究人员开发了新型的食品级酒基,使用麦和康杰克葡萄干 (KGM) 的secalin. 这些secalin-KGM (SK) 凝具有可调节的特性和受控释放,促进功能性食品和药物输送.
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:
- 在食品,化品和药品领域,Alcogel的应用正在扩大.
- 为了满足这一需求,需要高效的基于生物宏分子的凝器.
研究的目的:
- 为了发现和描述新的食品级凝器,以形成酒凝.
- 为了研究secalin-konjac glucomannan (KGM) 系统的特性和应用.
主要方法:
- 通过热诱导的sol-gel过渡来制备secalin-KGM (SK) 酒基.
- 微观结构特征和机械性能的表征.
- 在模拟的胃肠道条件下对控制的黄素释放的评估.
主要成果:
- 通过冷却酒精溶液,成功制备了SK酒基.
- 通过调整secalin与KGM比率来实现可调整的机械性能和多种微观结构.
- 由于强烈的分子间相互作用,形成了均的多孔网络,使得可控释放.
结论:
- 赛卡林和KGM形成了一种新的植物蛋白多糖系统,用于制造可调节的酒基.
- 这些SK凝显示出功能性食品和药物输送应用的潜力,因为它们的凝性质和受控释放能力.
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