乳状液
化学
多糖
大豆蛋白
黄原胶
化学工程
离子强度
离子键合
疏水效应
粒径
色谱法
水溶液
有机化学
材料科学
食品科学
流变学
离子
物理化学
工程类
复合材料
作者
Lijia Li,Mengjie Geng,Xiangyun Tan,Fei Teng,Yang Li
标识
DOI:10.1016/j.foodhyd.2024.109754
摘要
In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were utilized to enhance the interfacial activity of soybean protein isolate (SPI) by forming complexes with SPI, respectively. Meanwhile, SPI-HPMC and SPI-XG were used to construct a double emulsion to investigate the effects of the interaction of ionic/nonionic polysaccharides with SPI on the performances of the double emulsion. The results of multispectral analyses showed that both HPMC and XG induced structural changes in SPI, thereby exposing a large number of hydrophobic groups. Moreover, molecular simulation results showed high stability of the complexes formed by SPI with HPMC and XG. The results of molecular simulations showed that the complexes formed by SPI with HPMC and XG were highly stable. Furthermore, the ability of SPI to reduce interfacial tension at the oil-water interface and its emulsifying ability was enhanced by the formation of complexes with polysaccharides, which also improved the physicochemical properties of the double emulsion stabilized by the SPI-polysaccharide complex. When the phase ratio (W1/O:W2) was 4:6 and the polysaccharide addition was 0.4%, the double emulsion showed the smallest particle size, the highest encapsulation efficiency and the best stability. Th in vitro digestion models demonstrated that the SPI-XG double emulsion could effectively protect the encapsulated bioactives during the digestion process and increase their bioaccessibility to 70.86%. In summary, this study was beneficial in corroborating the ability of ionic/non-ionic polysaccharides in improving the interfacial properties of SPI and improving the performance of the double emulsion.
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