阿拉伯树胶
姜黄素
化学
乳状液
食品科学
乳清蛋白
色谱法
生物化学
作者
Jia Cao,Xiaohong Tong,Xinru Cao,Zeyu Peng,Lexi Zheng,Jiyan Dai,Xiao-kun Zhang,Jianjun Cheng,Huan Wang,Lianzhou Jiang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-06-06
卷期号:456: 139938-139938
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139938
摘要
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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