Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin
文献类型： 外文期刊
作者： Wang, Zhiming 1 ; Deng, Yuanyuan 1 ; Zhang, Yan 1 ; Tang, Xiaojun 1 ; Zhou, Pengfei 1 ; Li, Ping 1 ; Zhao, Zhihao 1 ; Wang, Zhangying 4 ; Liu, Guang 1 ; Zhang, Mingwei 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Funct Foods, Sericultural & Agrifood Res Inst Guangdong Acad Ag, Guangdong Key Lab Agr Prod Proc Sericultural, Guangzhou 510610, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Food Lab Zhongyuan, Luohe 462300, Henan, Peoples R China
4.Guangdong Acad Agr Sci, Crops Res Inst, Guangzhou 510640, Peoples R China
关键词： Protein self-assembly aggregates; Oil-water state; Texture properties; Gelation dynamic; Macrophase separation
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 437 卷
页码：
收录情况： SCI
摘要： Homogeneous and soft-textured food gels are critical for designing precise and personalized nutrient food for elderly. Effects of whey protein morphology (fibrous and granular) with/without NaCl addition on oil-water state and texture properties of protein emulsion gels were investigated, to explore the feasibility of developing homogeneous and soft-textured food for elderly. Lower gelation temperature and higher stability of its emulsion droplets, resulted in fibrous whey protein emulsion gels (FWPG) had even distribution of embedded oil droplets, compared to native whey protein emulsion gels. FWPG had the lowest hardness and chewiness, and exhibited better tolerance to the harden effects of NaCl on emulsion gels. FWPG can deliver curcumin more effectively during simulated gastrointestinal digestion, as evidenced by higher retention ratio and enhancement of bioaccessibility (increased by - 20 %). This study provided new strategy to fabricate a homogenous emulsion gel using fibrous whey protein and to design multi-nutrient food gels for elderly.
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