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Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized w-6/w-3 w-3 fatty acid balanced pumpkin seed oil complex condensate

文献类型： 外文期刊

作者： Fu, Yini 1 ; Wang, Jing 1 ; Liu, Xiaoxiao 1 ; Ni, Yongqing 1 ; Niu, Zhiya 1 ; Qiu, Ligong 5 ; Liu, Zhanxia 6 ; Wei, Changqing 1 ;

作者机构： 1.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty Coc, Shihezi 832000, Xinjiang Uygur, Peoples R China

2.Zhejiang Univ, Zhongyuan Res Inst, Zhengzhou 450001, Henan, Peoples R China

3.Shihezi Univ, Sch Food Sci & Technol, Nutr & Safety Control Xinjiang Prod & Construct Co, Shihezi 832000, Xinjiang Uygur, Peoples R China

4.Shihezi Univ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Sch Food Sci & Technol, Minist Educ, Shihezi 832000, Xinjiang Uygur, Peoples R China

5.Xinjiang Haichuan Sanxin Food Co Ltd, Beitun 836099, Xinjiang Uygur, Peoples R China

6.Inst Agr Prod Proc, Xinjiang Acad Agr Reclamat Sci, Key Lab Agr Prod Proc, Shihezi 832000, Xinjiang Uygur, Peoples R China

关键词： Heat treatment; Complexes; Oil/water interface; Interfacial properties; Pendant drop tensiometry; In-vitro simulated digestion

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 160 卷

页码：

收录情况： SCI

摘要： Despite the fact that whey proteins (WP) have shown diverse functional and nutritional properties, they exhibit poor stability when exposed to temperatures above the thermal denaturation point. Therefore, in this study, a complex coacervation layer of formed by WP treated at different heating temperatures (55, 65, 75 and 85 degrees C) and gum arabic (GA) was used as a wall material to microencapsulate w-6/w-3 fatty acid balanced pumpkin seed oil (MPO) with a view to exploring the effect of heat treatment temperatures on the nature of microencapsulation stabilized by WP-GA complexes. At pH 3.6, WP and GA formed a strong electrostatic complex. When the heat treatment temperature reached 65 degrees C, the WP-GA complexes exhibited more excellent particle size, absolute potential, emulsification properties and structural changes, which made them more suitable as hydrophilic emulsifiers to stabilize oil/water (O/W) systems. Further research into the physical properties and interfacial characteristics of O/W emulsions formed by the WP-GA complex was conducted. When subjected to a heat treatment temperature of 65 degrees C, the O/W emulsions achieved a higher interfacial protein content (3.17 f 0.08 mg/m2), 2 ), along with a lower interfacial tension (15.52 mN/m). Additionally, the encapsulated MPO demonstrates superior oxidative stability compared to its unencapsulated counterpart. In-vitro simulated digestion experiments revealed that only small fraction (17.70 f 1.13%) of the encapsulated oil was released in simulated gastric fluid, while the majority (76.70 f 1.47%) was released in simulated intestinal fluid, which suggested that the WP-GA composite coacervates was a promising encapsulation shell material, capable of maintaining integrity in the gastric phase and effectively delivering the encapsulant to the intestinal phase.

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