花多糖-豆蛋白结合物 稳定皮克林乳液 增强apigenin稳定性,生物可访问性和肠道吸收在体外
Nuo Zhang1, Jiale You1, Xiaoli Yan1
1School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|June 13, 2025
概括
豆蛋白分离物 (PPI) 使用梅拉德反应与花多糖化合物 (OP) 结合,创造了一种新型乳化剂. 这种蛋白质多糖结合物显著增强了乳液稳定性,原蛋白 (API) 输送和生物可用性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
背景情况:
- 蛋白质多糖合并物增强皮克林乳液稳定性,用于活性物质的输送.
- 花的多糖为开发新型乳化剂提供了可持续的来源.
研究的目的:
- 通过梅拉德反应创建和表征豆蛋白分离物 (PPI) -花多糖化物 (OP) 结合物.
- 评估PPI-OP结合物稳定乳液的乳化特性和活性物质传递能力.
主要方法:
- 在优化条件下 (70°C,pH10,12小时) 的梅拉德反应,PPI和OP的质量比为1: 1.
- 结合结构,粒子大小,泽塔电位和乳化稳定性的表征.
- 评估封装效率,保护效率和阿皮基宁 (API) 控制释放.
主要成果:
- 在PPI-OP合物中实现了高移植度 (22.80 ± 0.26%),减少了粒子大小和泽塔电位.
- 显著提高了乳化稳定性 (80.39%的增加) 和在不同条件下的稳定性.
- 证明了高封装效率 (91.52 ± 0.75%) 和增强的阿皮根因生物可访问性 (74.58 ± 1.19%) 和生物可用性.
结论:
- 豆蛋白分离物与花多糖的共价结合是一种有效的策略,可以增强乳化特性.
- 该PPI-OP乳液输送系统显示了改善营养物质输送和生物可用性的巨大潜力.
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