Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics

被引：33

作者：

Li, Lijia ^{[1
]}

Gao, Yiting ^{[1
]}

Gao, Tian ^{[1
]}

Geng, Mengjie ^{[1
]}

Liu, Yue ^{[1
]}

Teng, Fei ^{[1
]}

Li, Yang ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2024年 / 147卷

关键词：

Soybean lipophilic protein; Carboxymethyl chitosan; pH-shifting; Physicochemical properties; Emulsion gel; In vitro digestion; LOCUST BEAN GUM;

D O I：

10.1016/j.foodhyd.2023.109385

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, Soybean lipophilic protein (LP) was modified by pH-shifting treatment and the modified LP was cross-linked with carboxymethyl chitosan (CMCS) to form an interpenetrating network structure to prepare water-in-oli-in-gel emulsion gels (W/O/G). The effects of the variation of phase ratio and addition of crosslinking agent (genipin) on the physicochemical properties and digestive characteristics of W/O/G were investigated. FT-IR and intermolecular force analysis showed that pH-shifting treatment exposed more hydrophobic groups in LP, and promoted the increase of intermolecular hydrophobic interaction and hydrogen bonding force. With the increase of GP addition and W1/O ratio, the swelling rate, water-holding capacity and UV stability of W/O/G gradually increased. While the porosity, encapsulation efficiency and in vitro degradation rate kept decreasing. W/O/G exhibited thixotropy in rheological tests and withstood a maximum compressive force of 1870 mN at a strain of 40%. Additionally, CMCS confered a certain pH response capability to W/O/G, which both maintained the gel network during pH changes and enabled the slow-release of the encapsulated bioactive in simulated in vitro digestion and improves bioaccessibility up to 80.63%. This study provided a theoretical basis for the cross-linking of modified LP and CMCS to form interpenetrating networks and enriched the gelation treatment of W/O/W emulsions.

引用

页数：15

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