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
作者： Meng, Xiaolin 1 ; Wu, Ying 1 ; Tang, Wangruiqi 1 ; Zhou, Lei 1 ; Liu, Wei 1 ; Liu, Chengmei 1 ; Prakash, Sangeeta 3 ; Zhang, Yanjun 2 ; Zhong, Junzhen 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Resources, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
2.Chinese Acad Trop Agr Sci, A Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
3.Univ Queensland, Sch Agr & Food Sustainabil, Brisbane, Qld 4072, Australia
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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