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.
引用
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页数:10
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