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

来源：

ULTRASONICS SONOCHEMISTRY | 2023年 / 95卷

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

页数：10

共 3 条

[1] Role of pectin in the delivery of 0-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate
Feng, Liping
Jia, Xin
Yin, Lijun
FOOD CHEMISTRY, 2024, 446
[2] Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers
Lv, Dingyang
Zhang, Penglong
Chen, Fusheng
Yin, Lijun
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153
[3] Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
Lv, Dingyang
Chen, Fusheng
Yin, Lijun
Zhang, Penglong
Rashid, Muhammad Tayyab
Yu, Jingyan
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 253

← 1 →