Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods

文献类型： 外文期刊

第一作者： Meng, Xiaolin

作者： Meng, Xiaolin;Wu, Ying;Tang, Wangruiqi;Zhou, Lei;Liu, Wei;Liu, Chengmei;Zhong, Junzhen;Zhang, Yanjun;Prakash, Sangeeta

作者机构：

关键词： Fibrous; Worm-like; beta-lactoglobulin self-assembly gels; Gelation mechanism; In vitro digestion

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 442 卷

页码：

收录情况： SCI

摘要： Based on the findings of our previous studies, a comprehensive comparative investigation of the quality and formation mechanism of gels obtained from protein self-assemblies induced by different methods is necessary. Self-assembled heat-induced gels had higher gel mechanical strength, and hydrophobic interactions played a greater role. Whether or not heat treatment was used to induce gel formation may play a more important role than the effect of divalent cations on gel formation. Hydrogen bonds played an important role in all gels formed using different gelation methods. Furthermore, Self-assembled cold-induced gels were considered to can load bioactive substances with different hydrophilicity properties due to the high water -holding capacity and the smooth, dense microstructure. Therefore, beta-lactoglobulin fibrous and worm-like self-assembled cold-induced gels as a delivery material for hydrophilic bioactive substances (epigallocatechin gallate, vitamin B2) and amphiphilic bioactive substance (naringenin), with good encapsulation efficiency (91.92 %, 97.08 %, 96.72 %, 96.52 %, 98.94 %, 97.41 %, respectively) and slow-release performance.

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