Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3

Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological,...

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Bibliographic Details
Published in:International journal of biological macromolecules 2024-03, Vol.262, p.129806-129806, Article 129806
Main Authors: Li, Baorui, Luan, Hui, Qin, Jingya, Zong, Aizhen, Liu, Lina, Xu, Zhixiang, Du, Fangling, Xu, Tongcheng
Format: Article
Language:English
Subjects:
Emulsion gel
Soluble dietary fiber
Vitamin D3
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Summary:Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D3 (VD3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD3 was significantly enhanced in SPI-ST gel (p 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2024.129806