Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-13 DOI:10.1007/s11483-025-09970-x

Somnath Basak, Rekha S. Singhal

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引用次数: 0

Abstract

Chronic pancreatitis is often associated with a decreased secretion of α-amylase by the pancreas. Hence, oral administration of α-amylase becomes essential; however, only a small portion of the enzyme reaches the duodenum due to inactivation of the enzyme in the gastric environment. Hence, composite gelation of pea protein and gellan [high-acyl (PP_HAG)] and [low-acyl (PP_LAG)] was studied in the presence of glucono-δ-lactone (GDL) to encapsulate and protect α-amylase from the gastric environment and facilitate a controlled in-vitro release in the intestine. The sole pea protein gel (PP) was fabricated by the pH shift and transglutaminase treatment. The pH of composite gelation was around 3.0-3.5, inducing electrostatic interactions between pea protein and gellan. Hydrogen and ionic bonds were observed in composite gels, while hydrophobic interactions were predominant in PP. A higher water holding capacity and a lower pore size, crystallinity and swelling index were observed in the composite gels. PP_HAG exhibited greater swelling in simulated gastric fluid (SGF) than in simulated intestinal fluid (SIF), while PP_LAG exhibited greater swelling in SIF. Although PP resulted in a spurt release of α-amylase, PP_LAG resulted in a sustained release in the SGF. PP_HAG on the other hand, efficiently protected α-amylase from gastric conditions and facilitated a controlled release in SIF.

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豌豆蛋白与结冷胶复合凝胶：流变学表征及其在α-淀粉酶体外控释中的潜在应用

慢性胰腺炎常与胰腺α-淀粉酶分泌减少有关。因此，口服α-淀粉酶是必不可少的；然而，由于胃环境中的酶失活，只有一小部分酶到达十二指肠。因此，在葡萄糖-δ-内酯（GDL）存在下，研究了豌豆蛋白与结冷胶[高酰基（PP_HAG）]和[低酰基（PP_LAG）]的复合胶凝，以包封和保护α-淀粉酶免受胃环境的影响，并促进其在肠道内的体外控制释放。通过pH转移和谷氨酰胺转胺酶处理制备了豌豆蛋白凝胶（PP）。复合胶凝的pH值在3.0 ~ 3.5左右，可诱导豌豆蛋白与结冷胶发生静电相互作用。复合凝胶中存在氢键和离子键，而PP中主要存在疏水相互作用。复合凝胶具有较高的持水量和较小的孔径、结晶度和溶胀指数。PP_HAG在模拟胃液（SGF）中比在模拟肠液（SIF）中表现出更大的肿胀，而PP_LAG在SIF中表现出更大的肿胀。虽然PP导致α-淀粉酶的突然释放，但PP_LAG导致SGF中α-淀粉酶的持续释放。另一方面，PP_HAG有效地保护α-淀粉酶免受胃条件的影响，并促进SIF的控释。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.