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Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

[Display omitted] •Whey protein isolate-lotus root amylopectin composite gel was formed by adjusting pH.•Vitamin D3 was successfully encapsulated in the composite gel.•Stability of vitamin D3 was increased by the composite gel encapsulation.•Bioavailability of vitamin D3 was enhanced by the composit...

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Published in:Carbohydrate polymers 2020-01, Vol.227, p.115337-115337, Article 115337
Main Authors: Liu, Kang, Kong, Xiang-Li, Li, Qiang-Ming, Zhang, Hai-Lin, Zha, Xue-Qiang, Luo, Jian-Ping
Format: Article
Language:English
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Summary:[Display omitted] •Whey protein isolate-lotus root amylopectin composite gel was formed by adjusting pH.•Vitamin D3 was successfully encapsulated in the composite gel.•Stability of vitamin D3 was increased by the composite gel encapsulation.•Bioavailability of vitamin D3 was enhanced by the composite gel encapsulation. A gel delivery system was developed in the present work using whey protein isolate and lotus root amylopectin via regulating pH. The texture, thermodynamics, rheology and microstructure of gels were evaluated. Results showed that pH at 7.0 induced a more compact and stable gel structure than other pH. The composite gel formed at pH 7.0 was accordingly employed to encapsulate vitamin D3. Results exhibited that the encapsulation of composite gel of whey protein isolate and lotus root amylopectin could enhance the storage stability of vitamin D3 and protect vitamin D3 from photochemical degradation. Moreover, this encapsulation could control the release of vitamin D3 in simulated intestinal fluid. Animal experiments exhibited that the bioavailability was significantly increased after vitamin D3 was encapsulated by the composite gel. This work indicated that the whey protein isolate-lotus root amylopectin gel is a good delivery system to improve the stability and bioavailability of vitamin D3.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2019.115337