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Updated: Jan 14, 2026

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乳清蛋白分离剂修饰大豆莱西丁脂质体增强维生素E的输送,物理化学性质,抗氧化活性,消化稳定性和生物可用性

Xiaoying Zhang1, Xiuxiu Ren1, Junbin Zhang1

  • 1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China.

International journal of biological macromolecules
|October 20, 2025
PubMed
概括

乳清蛋白分离物 (WPI) 涂层增强大豆莱西丁 (SL) 脂质体中的维生素E (VE) 输送. 在pH 7的最佳WPI-SL相互作用显著改善了功能性食品的VE封装,抗氧化活性和消化稳定性.

关键词:
具有抗氧化活性的抗氧化剂.在体外消化过程中消化.脂质体是一种脂质体.豆莱西丁是一种维生素E 维生素E 是一种维生素.乳清蛋白分离剂 乳清蛋白分离剂

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