Effect of soybean lipophilic protein-methyl cellulose complex on the stability and digestive properties of water-in-oil-in-water emulsion containing vitamin B12

被引：19
|
作者：
Li, Lijia [1 ]
He, Mingyu [1 ]
Yang, Haodong [1 ]
Wang, Na [1 ]
Kong, Yang [1 ]
Li, Yang [1 ,2 ,3 ]
Teng, Fei [1 ]
机构：
[1] Northeast Agr Univ, Dept Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Natl Soybean Engn Technol Res Ctr, Harbin 150030, Heilongjiang, Peoples R China
[3] Heilongjiang Acad Green Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2021年 / 629卷
关键词：
LP-MC complex; Vitamin B-12; W; O; W emulsion; Stability; In vitro digestion; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; SODIUM CASEINATE; FOOD EMULSIONS; MICROSTRUCTURE;
D O I：
10.1016/j.colsurfa.2021.127364
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
This study aimed to evaluate the effects of soybean lipophilic protein (LP)-methyl cellulose (MC) complex on W/ O/W emulsions embedded with hydrophilic vitamin B12. The LP-MC complex was characterized by emulsifying properties and scanning electron microscopy. W/O/W emulsions were characterized by microdistribution, rheology and stability analysis. The nutrient release behavior of W/O/W emulsions was examined by using in vitro digestion experiments. Microstructural and rheological analyses suggested that the LP-MC complex increased the viscoelasticity of W/O/W emulsions and formed a strong gel network on the droplet surface. W/O/ W emulsions exhibited excellent encapsulation efficiency during storage time and showed sustained-release behavior during in vitro digestion when W1/O:W2 was 4:6 and LP:MC was 3:1. These findings contribute to the development of a new W/O/W emulsion system based on the stabilization of the LP-MC complex. They can also be used to provide protection and realize the sustained release of loaded nutrients.
引用
收藏
页数：12
相关论文
共 14 条
  • [1] Effect of Protein Type on the Stability of Soyasaponin-Soybean Protein Water-in-Oil-in-Water Type Emulsion
    Xu Y.
    Zhu L.
    Liu X.
    Li H.
    Liu J.
    Liu H.
    Shipin Kexue/Food Science, 2022, 43 (10): : 36 - 42
  • [2] The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
    Li, Yang
    Zhong, Mingming
    Xie, Fengying
    Sun, Yufan
    Zhang, Shuang
    Qi, Baokun
    FOOD CHEMISTRY, 2020, 309
  • [3] Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
    Wang, Bo
    Wang, Li-jun
    Li, Dong
    Adhikari, Benu
    Shi, John
    CARBOHYDRATE POLYMERS, 2011, 86 (01) : 343 - 351
  • [4] Effect of Interaction between Soybean Protein Isolate and Lecithin on Stability of Oil-in-Water Emulsion
    Sui, Xiaonan (xiaonan.sui@neau.edu.cn), 1600, Chinese Chamber of Commerce (38):
  • [5] Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
    Gao, Zhi-Ming
    Wang, Jin-Mei
    Wu, Na-Na
    Wan, Zhi-li
    Guo, Jian
    Yang, Xiao-Quan
    Yin, Shou-wei
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (32) : 7838 - 7847
  • [6] 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
    Li, Lijia
    Gao, Yiting
    Gao, Tian
    Geng, Mengjie
    Liu, Yue
    Teng, Fei
    Li, Yang
    FOOD HYDROCOLLOIDS, 2024, 147
  • [7] Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil-water interface
    Zhang, Guangyao
    Bi, Xinxin
    Wang, Rongrong
    Yin, Zhiwan
    Zheng, Yue
    Peng, Xinyan
    Jia, Na
    Liu, Dengyong
    FOOD CHEMISTRY, 2024, 442
  • [8] Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
    Wang, Bo
    Li, Dong
    Wang, Li-Jun
    Ozkan, Necati
    JOURNAL OF FOOD ENGINEERING, 2010, 96 (04) : 555 - 561
  • [9] Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein-Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics
    Gao, Tian
    Wu, Xixi
    Gao, Yiting
    Teng, Fei
    Li, Yang
    FOODS, 2023, 12 (23)
  • [10] Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate
    Guo, Yunsi
    Feng, Sirui
    Li, Zhangpeng
    Jiang, Minghao
    Xiao, Zile
    Chen, Lichun
    Zhang, Yue
    FOODS, 2022, 11 (19)
12