原可以通过增加混合微粒溶解能力来增加牛奶蛋白稳定乳液中的库尔库生物可访问性
Shanshan Hu1, Wenxia Dong2, Yiqing Zou1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food chemistry
|December 11, 2025
概括
原蛋白 (CPT) 在功能性饮料中增强了黄素的生物可访问性. 这项研究表明,CPT通过改变消化结构来改善营养吸收,从而提高了强化饮料的营养价值.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 生物化学 生物化学
背景情况:
- 原 (CPT) 在功能性饮料中广泛使用.
- 它们对强化饮料消化的影响尚不清楚.
研究的目的:
- 调查CPT如何影响由牛奶蛋白缩物 (MPC) 稳定的曲素载乳液的消化.
主要方法:
- 研究了CPT和没有CPT的MPC乳液的物理化学稳定性,封装效率和体外消化.
- 分析了消化器的微观结构和油酸溶解.
主要成果:
- CPTs没有显著改变乳液稳定性或黄素封装 (>95%).
- CPTs增加了黄素的生物可访问性 (1.14至1.35倍) 和油酸溶解度.
- CPTs稍微降低了脂质水解,并在消化器中诱导了空心囊泡的形成.
结论:
- CPTs提高了黄素在强化饮料中的生物可访问性.
- 通过改善营养物质溶解,CPT对功能饮料的营养特征产生积极影响.
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