用调节的LA-GG复合水凝作为双网凝矩阵:凝机制,结构特征和囊式输送中的应用
Yuting Dong1, Guohui Zeng1, Yafang Shi2
1College of Chemical Engineering, Huaqiao University, Xiamen 361021, Fujian Province, China.
Food research international (Ottawa, Ont.)
|March 7, 2026
概括
离子 (K+) 度极大地控制了低酸的凝 (LA) - 瓜尔 (GG) 的水凝特性. 最佳的K+水平提高了控制释放应用的凝强度和粘性弹性.
科学领域:
- 材料科学 材料科学 材料科学
- 生物聚合物工程 生物聚合物工程
- 食品科学 食品科学 食品科学
背景情况:
- 低酸凝 (LA) - 瓜尔 (GG) 复合水凝的凝机制,特别是离子 (K +) 的作用,仍然不清楚,限制了它们的应用.
- 了解离子介导相互作用对于设计用于食品和制药应用的功能性水凝至关重要.
研究的目的:
- 阐明K+度在调节LA-GG复合水凝的结构性质关系中的关键作用.
- 为了确定最大限度地提高水凝性能的最佳K+度.
- 评估优化LA-GG水凝作为受控释放载体的潜力.
主要方法:
- 多尺度表征包括纹理分析,风学和泽塔电位测量.
- 密度函数理论 (DFT) 计算以了解K+-多糖相互作用.
- 在体外消化和氨酸释放研究以评估载体性能.
主要成果:
- K+度主要通过对LA中的碳基组的静电屏蔽来调节LA-GG凝.
- 0.6% (w/v) 的最佳K+度显著提高了凝强度,性,凝聚力和粘性弹性.
- 较高的K+度 (>0.6%) 导致充电选和,不均聚合,以及凝性能受损.
- 通过0.6%的K+介导的LA-GG水凝显示出优异的胃肠道稳定性和潜在的针对性结肠输送,色丁泄漏最小 (10.01%).
结论:
- K+度是控制LA-GG水凝结构和性能的一个关键因素.
- 这项研究在离子调节的多糖凝中建立了明确的结构功能关系.
- 优化的LA-GG水凝显示出作为功能性食品成分的有效可控释放载体的承诺.
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