Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier

Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein iso...

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Bibliographic Details
Published in:Foods 2022-02, Vol.11 (3), p.469
Main Authors: Zhang, Minghao, Yin, Lijun, Yan, Wenjia, Gao, Chong, Jia, Xin
Format: Article
Language:English
Subjects:
Carotene
co-loading
Controlled release
Digestion
duo-inducing
Emulsions
Encapsulation
Enzymes
Food
Food science
Gels
Gluconolactone
Hydrogels
Laccase
Lipophilic
Nutrients
Pectin
Physicochemical properties
Porosity
Proteins
Riboflavin
SPI-SBP emulsion gel
Structural analysis
Sugar
Sugar beets
Swelling ratio
β-Carotene
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Summary:Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein isolate-sugar beet pectin (SPI-SBP) emulsion gel. The textural data of the emulsion gel was normalized to analyze the effect of different induction methods on the gel property of the SPI-SBP emulsion gels. The characterization studies showed the structure of L&MTG emulsion gel was denser with a lower swelling ratio and reduced degree of digestion, compared with L&GDL emulsion gel. Moreover, the release profiles of both β-carotene and riboflavin co-loaded in the SPI-SBP emulsion gels were correlated to the digestion patterns of the gel matrix; the controlled-release of encapsulated functional factors was regulated by a gel network induced by different induction methods, mainly due to the resulting porosity of the structure and swelling ratio during digestion. In conclusion, SPI-SBP emulsion gels have the capability of encapsulating multiple functional factors with different physicochemical properties.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11030469