Formation mechanism of soy protein-xanthan gum nanoparticles based oleogels with various ionic strength and their delivery capacity for β-carotene

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-05-08 DOI:10.1016/j.fbio.2025.106793

Chen Yang , Tianlai Guo , Zizhen Zhang , Aitong Li , Yaqian Han , Yening Qiao , Guoqiang Xia , Lina Wang , Jianming Wang

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引用次数: 0

Abstract

Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient. This study was investigated the effect of low ionic strength (0–100 mM) on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate - Xanthan gum nanoparticles (SXNPs) as stabilizers. With the increase of ionic strength (0–100 mM), the particle size of SXNPs showed a trend of decreasing and then increasing. At ionic strength of 50 mM, SXNPs had the best interfacial adsorption properties (82.71 ± 0.19 %), which was attributed to the salt ions improved the surface hydrophobicity of SXNPs. Under this condition, the emulsion stabilized by SXNPs exhibited the smallest particle size (2.23 μm) and the best rheological properties. Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM, which enhanced the retention of β-carotene in storage environments at 4, 25 and 55 °C and oil binding capacity of oleogel (10.20 %). In vitro digestion showed up to 55.17 % free fatty acid release from the oleogels compared to bulk oil, highlighting their potential for controlled nutrient delivery.

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不同离子强度的大豆蛋白-黄原胶纳米颗粒油凝胶的形成机理及其对β-胡萝卜素的输送能力

油凝胶被广泛应用于亲脂性营养物质的包封和保护。研究了低离子强度（0 ~ 100 mM）对以分离大豆蛋白-黄原胶纳米粒（snps）为稳定剂的乳液模板法制备的油凝胶输送体系性能的影响。随着离子强度的增大（0 ~ 100 mM）， snps的粒径呈现先减小后增大的趋势。在离子强度为50 mM时，snps具有最佳的界面吸附性能（82.71±0.19%），这是由于盐离子提高了snps的表面疏水性。在此条件下，snps稳定的乳液粒径最小（2.23 μm），流变性能最好。显微图像显示，在离子强度为50 mM时，该油凝胶具有最致密的网状结构，可提高β-胡萝卜素在4、25和55℃的储存环境中的保持性和油凝胶的结合能力（10.20%）。体外消化显示，与散装油相比，油凝胶释放的游离脂肪酸高达55.17%，突出了其控制营养输送的潜力。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.