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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Encapsulation and delivery of lutein by kidney bean protein-basil seed gum composite emulsion gels

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芸豆蛋白 - 罗勒籽胶复合乳液凝胶对叶黄素的包埋及递送研究

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Dec.2023, Vol.46 No.12: 1699-1705, 1728

DOI: 10.3969/j.issn.1003-5060.2023.12.017

Authors

CHEN Hanqing, ZHENG Qi, CUI Rujia, CHEN Mengting, LI Shayijing

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: Lutein is a natural carotenoid pigment, which plays an important role in the prevention of tumors and cardiovascular diseases. However, lutein is easily degraded in extreme environments, hindering its application in food processing. In order to improve the stability of lutein, the lutein loaded O/W emulsions and cold-set emulsion gels co-stabilized by kidney bean protein and basil seed gum were characterized. The results showed that the emulsion gels dually induced by glucono- $ \delta $-lactone and sodium citrate significantly improved the encapsulation stability of the lutein under UV light, high temperature and storage conditions. Meanwhile, by constructing an in vitro digestion model, it was proved that sodium citrate-induced emulsion gels were easily digested, and had higher soluble protein content and free fatty acid release, thus improving the bioaccessibility of the lutein. Consequently, the kidney bean protein-basil seed gum composite cold-set emulsion gels can be used as a high-quality carrier for embedding lutein in the fields of the delivery of active substances and functional foods.

Keywords: kidney bean protein; basil seed gum; cold-set emulsion gel; glucono- $ \delta $-lactone; sodium citrate; lutein; encapsulation rate; bioaccessibility

作者信息

陈寒青，郑琪，崔如佳，陈梦婷，李莎怡静

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 叶黄素是一种天然类胡萝卜素, 在肿瘤与心血管类等疾病的预防方面发挥着重要作用, 但因叶黄素在极端环境下极易发生化学降解, 阻碍了其在食品加工中的应用。为提高叶黄素的稳定性, 文章对包埋叶黄素的芸豆蛋白-罗勒籽胶共稳定的 O/W 乳液和冷固型乳液凝胶进行了表征。结果表明, 葡萄糖酸-β-内酯和柠檬酸钠双重诱导的乳液凝胶显著提高了叶黄素在储藏、高温和紫外光照条件下的包埋稳定性。同时, 通过构建体外消化模型, 证明了柠檬酸钠诱导形成的乳液凝胶易被消化, 具有较高的可溶性蛋白质量分数和游离脂肪酸释放量, 从而改善了叶黄素的生物可及性。因此, 芸豆蛋白-罗勒籽胶复合冷固型乳液凝胶可作为包埋叶黄素的良好载体, 广泛应用于活性物质的递送和功能食品等领域。

关键词: 芸豆蛋白；罗勒籽胶；冷固型乳液凝胶；葡萄糖酸- $ \delta $-内酯；柠檬酸钠；叶黄素；包埋率；生物可及性中图分类号：TS201.2 文献标志码：A 文章编号：1003-5060(2023)12-1699-08

Funding

国家自然科学基金资助项目（31972977）；安徽省科技重大专项资助项目（202103a06020001）

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