多变异的β-Lg稳定鱼油乳液:物理化学稳定性,抗氧化能力和Caco-2细胞中的生物可用性
Qingchun Zhang1, Hao Zhu1, Rui Wang1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
Food chemistry
|November 13, 2025
概括
改性β-乳球蛋白纤维增强了鱼油乳液的稳定性和omega-3脂肪酸的生物可用性. 这些纤维改善了物理和抗氧化特性,有助于细胞吸收和运输.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养科学 营养科学
背景情况:
- β-乳糖球蛋白 (β-Lg) 是一种可能用于食品应用的乳清蛋白.
- 将β-Lg修改为粉样纤维素可以改变其功能性质.
- 鱼油乳液需要有效的稳定剂来保持omega-3脂肪酸的质量和生物可用性.
研究的目的:
- 研究先前的水解和随后的糖化对β-Lg纤维素 (FG36Hβ-Lg) 的影响.
- 评估FG36Hβ-Lg在各种条件下稳定鱼油乳液的能力.
- 为了评估这些乳液的体外消化,细胞吸收和抗氧化作用.
主要方法:
- 通过水解和糖化制备改性β-Lg纤维素 (FG36Hβ-Lg).
- 使用FG36Hβ-Lg化鱼油,并评估物理化学稳定性 (pH,离子强度,热,储存).
- 在体外消化研究和Caco-2细胞模型用于评估运输和抗氧化活性;GC-MS和并行反应监测用于分子分析.
主要成果:
- 与未经修改或单独修改的蛋白质相比,FG36Hβ-Lg对鱼油乳液的物理化学稳定性更高.
- 使用FG36Hβ-Lg的乳化显著提高了eicosapentaenoic acid (EPA) 的表面透性和运输效率.
- FG36Hβ-Lg乳液表现出强大的细胞抗氧化作用和调节参与脂质代谢和炎症的关键蛋白 (HMGCR,NFKB1).
结论:
- 改性β-乳球蛋白纤维素 (FG36Hβ-Lg) 有效地提高了鱼油乳液的物理和氧化稳定性.
- 这些纤维在增强omega-3脂肪酸的生物可用性和细胞效果方面显著有前途.
- 这项研究强调了一种新的方法,用于功能化乳清蛋白,以改善营养输送系统.
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