共 3 条
pH-Shifting combined with ultrasound treatment of emulsion-filled 0-conglycinin gels as 0-carotene carriers: Effect of emulsion concentration on gel properties
被引:13
|作者:
Lian, Ziteng
[1
]
Yang, Sai
[1
]
Peng, Xinhui
[1
]
Tong, Xiaohong
[2
]
Wang, Mengmeng
[1
]
Dai, Shicheng
[1
]
Zhu, Tingting
[1
]
Wang, Huan
[1
]
Jiang, Lianzhou
[1
]
机构:
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
[2] Northeast Agr Univ, Coll Agr, Harbin 150030, Peoples R China
基金:
中国国家自然科学基金;
关键词:
0-Conglycinin;
Emulsion -filled gel;
Structure;
Release behavior;
SOY PROTEIN ISOLATE;
MICROSTRUCTURAL PROPERTIES;
EMULSIFYING PROPERTIES;
STABILITY;
BIOACCESSIBILITY;
TRANSGLUTAMINASE;
BIOAVAILABILITY;
CAROTENOIDS;
RHEOLOGY;
SIZE;
D O I:
10.1016/j.ultsonch.2023.106412
中图分类号:
O42 [声学];
学科分类号:
070206 ;
082403 ;
摘要:
In this work, emulsion-filled gels were prepared from natural and pH-shifting combined with ultrasound 0-conglycinin (7S) as emulsifiers. The emulsifier modification and emulsion concentrations (5, 10, 15, 20 wt%) were evaluated on the structural and 0-carotene release properties of the gels. Compared to the 7S hydrogel, the emulsion-filled gels exhibited better water-holding and textural properties. The 7S modification and the increase in emulsion concentration resulted in altered water distribution and improved microstructure and rheological properties of the emulsion-filled gels. The dense and homogeneous gel network was formed at an emulsion content of 15 wt%. The gels were regulated by different release kinetics in a simulated gastrointestinal environment. M-15 showed the highest bioaccessibility and chemical stability (72.25% and 89.87%) with good slow-release properties of 0-carotene. These results will guide the development of encapsulated delivery systems for gel food products.
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页数:10
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