食品科学2018，Vol.39Issue(10)：35-39,5.DOI:10.7506/spkx1002-6630-201810006
乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析
Preparation of Stable Conjugated Linoleic Acid Microspheres Using Whey Protein Isolate-Gum Arabic Complex
摘要
Abstract
In this paper, conjugated linoleic acid (CLA) microspheres stabilized with whey protein isolate (WPI)-gum arabic (GA) complex (WPI-GA ISCs) were prepared by the emulsification solvent evaporation method. The results showed that the solvent evaporation resulted in aggregation of WPI-GA complex and consequently shrinkage and collapse of the WPI-GA interface, contributing to the thicker layer. The emulsifying stability of WPI-GA ISCs was improved, thereby preventing particle aggregation and CLA leakage. When the concentration of WPI-GA ISCs was higher than 1%, the CLA microspheres had good physical stability and resolubility after freeze-drying with high efficiency of encapsulation and delivery in the gastrointestinal tract.关键词
乳清分离蛋白-阿拉伯胶复合物/共轭亚油酸/乳化稳定性/界面/胃肠输送Key words
whey protein isolate (WPI)-gum arabic (GA) complex/ emulsifying stability/ conjugated linoleic acid/ interface/gastrointestinal delivery分类
轻工纺织引用本文复制引用
姚晓琳,陈玉,舒蒙,张琨,姜发堂..乳清分离蛋白-阿拉伯胶分子内复合物制备共轭亚油酸微球及其稳定性分析[J].食品科学,2018,39(10):35-39,5.基金项目
国家自然科学基金面上项目(31470096) （31470096）
中国博士后科学基金项目(2017M612464) （2017M612464）
