明胶-高/低甲氧基果胶复合物凝聚层对维生素 E 的微胶囊化：pH、果胶类型和蛋白质/多糖比例的影响,Food Hydrocolloids

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明胶-高/低甲氧基果胶复合物凝聚层对维生素 E 的微胶囊化：pH、果胶类型和蛋白质/多糖比例的影响
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2024-01-23 , DOI: 10.1016/j.foodhyd.2024.109794
Xi Zhou , Xianchao Feng , Wenjing Qi , Jing Zhang , Lin Chen

本研究采用明胶（GA）、高甲氧基果胶（HMP）或低甲氧基果胶（LMP）制备复合凝聚层，研究果胶类型、pH值和明胶-果胶比对复合凝聚层的形成和理化性质的影响。对复杂凝聚层进行了深入研究。此外，使用 GA-HMP/LMP 复合凝聚层封装维生素 E (V)。对 GA-HMP/LMP 复合凝聚层和 GA-HMP/LMP-V 微胶囊进行了优化和表征。在明胶与果胶比例为2:1和3:1、pH为4.0时，GA-HMP和GA-LMP的得率最大，分别为54.67±1.82%和59.33±1.49%，浊度分别为1.33±0.02和1.30。 ±0.04，此时GA-HMP/LMP接近于零电位，表明静电相互作用的强度最强。GA-LMP和GA-HMP分别呈现球形和不规则短棒状外观，并且在明胶与果胶比例为3:1时形成更多聚集体和更致密的网络，尤其是GA-HMP。GA-HMP/LMP复合凝聚层的形成是由静电相互作用驱动的，并且GA-HMP具有最佳的热稳定性。除GA-HMP-V外，GA-LMP和GA-LMP复合凝聚层制备和优化的V微胶囊均呈球形且粒径均匀。GA-HMP-V和GA-HMP-V具有最高的吸湿性和润湿性，分别为109.08±7.66s和26.67±0.85g/100g。GA-HMP-V微胶囊的包封率最高，为82.67±1.77%。差示扫描量热法和热水释放行为结果表明微胶囊具有优异的热稳定性。此外，GA-HMP和GA-LMP使V在胃阶段稳定并在肠阶段可持续释放。

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Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio

In this study, gelatin (GA), high-methoxyl pectin (HMP) or low-methoxyl pectin (LMP) were used to prepare complex coacervates, and effect of pectin type, pH, and gelatin-pectin ratio on formation and physiochemical properties of complex coacervates were deeply investigated. Furthermore, vitamin E (V) was encapsulated using GA-HMP/LMP complex coacervates. The GA-HMP/LMP complex coacervates and GA-HMP/LMP-V microcapsules were optimized and characterized. At the gelatin-pectin ratios of 2:1 and 3:1 and pH of 4.0, the GA-HMP and GA-LMP had the maximum yield of 54.67 ± 1.82% and 59.33 ± 1.49%, and turbidity of 1.33 ± 0.02 and 1.30 ± 0.04, respectively, and GA-HMP/LMP were close to zero potential at this point, indicating that the strength of electrostatic interaction was strongest. The GA-LMP and GA-HMP displayed spherical and irregular short-rod like appearance, respectively, and more aggregates and denser network were formed at gelatin-pectin ratio of 3:1, especially in GA-HMP. The formation of GA-HMP/LMP complex coacervates was driven by electrostatic interaction, and GA-HMP had the optimum thermal stability. Except GA-HMP-V, the prepared and optimized V mirocapsules by GA-LMP and GA-LMP complex coacervates showed spherical state and uniform particle size. The GA-HMP-V and GA-HMP-V possess the highest hygroscopicity and wettability of 109.08 ± 7.66 s and 26.67 ± 0.85 g/100g, respectively. The GA-HMP-V microcapsules had the highest encapsulation efficiency of 82.67 ± 1.77 %. Results of differential scanning calorimetry and release behavior in hot-water indicated that the microcapsules had excellent thermal stability. Furthermore, the GA-HMP and GA-LMP made V stable in gastric stages and sustainable release in intestinal stages.

更新日期：2024-01-23

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