Role of pectin in the delivery of 0-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

文献类型： 外文期刊

第一作者： Feng, Liping

作者： Feng, Liping;Feng, Liping;Jia, Xin;Yin, Lijun;Yin, Lijun

作者机构：

关键词： Sugar beet pectin; Soy protein isolate; Interpenetrating emulsion -filled gels; Bioaccessibility; Structure degradation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 446 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of different matrices on gel properties, lipid digestibility, beta -carotene bioaccessibility, released free amino acids and gel network degradation. Microstructure studies have proven that sugar beet pectin/soy protein isolate -based emulsion -filled gel (SBP/SPI-E) with interpenetrating networks was formed. SBP/SPI-E exhibited higher hardness (2.67 N, p < 0.05) and released lesser free amino acids (269.48 mu mol/g SPI) than soy protein isolate -based emulsion -filled gel (SPI-E) in simulated intestinal fluid (SIF); however, both had similar free amino acids contents in simulated colonic fluid. SBP has the potential to delay gel network degradation in SIF, as evidenced by the sugar stain strips of SDS-PAGE and microstructure observation. Furthermore, SBP/SPI-E and SPI-E exhibited similar beta-carotene bioaccessibility in SIF, suggesting that SBP from composite gel could not affect the aforementioned bioaccessibility. The study provides useful information for the design of functional gels in the application of fat-soluble nutrient delivery.

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