数字农科院2.0

Development of soy protein cold-set emulsion gels for vitamin D3 Vehiculation: Enhanced properties, stability, and sustained release

文献类型： 外文期刊

作者： Zuqiang Jiang;Qiuhong Liao;Yi Zhao;Ruifeng Ying;Khizar Hayat;Ahmad Mohammad Salamatullah;Meigui Huang

作者机构：

关键词： Emulsion gel;Glucono-delta lactone;Soy protein;Transglutaminase;Vitamin D3

期刊名称： Food Bioscience

ISSN： 2212-4292

年卷期： 2025 年 69 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： VD3 is a fat-soluble ingredient, unstable to heat, and easily oxidized in air which limit its use and reduce is bioavailability. In this study, the performance of soy protein cold-set emulsion gels was successfully regulated by increasing the content of disulfide bond and hydrogen bonding through the effect of glucono-delta lactone (GDL) and transglutaminase (TGase). Optimal gel formed at 0.3 % GDL and 0.15 % TGase (w/v), appearing as a white soft gel. Its hardness and WHC reached (60.3 ± 1.1) g and (86.1 ± 1.7) %, respectively, 10.4 and 1.4 times that of the gel formed by only GDL. By SEM, FTIR, XRD and intermolecular interaction force tests, a more compact and stable network structure between the proteins was confirmed in this gel. Rheological and calorimetry experiments showed superior elastic behavior and stronger thermal stability.These emulsion gels were used as a new delivery system to encapsulate and deliver vitamin D3 (VD3). The experimental results indicated that under the concentration of 0.3 % GDL and 0.15 % TGase, the emulsion gel exhibited a higher VD3 encapsulation efficiency, reaching (86.7 ± 2.0) %. Moreover, the emulsion gel had excellent temperature stability and storage stability of VD3. Additionally, VD3-protective effect of the emulsion gel was evidenced by slowed protein digestion in vitro. It released the highest amount of VD3 in the intestinal phase, at (55.5 ± 1.6) %, thereby improving its absorption effect. These findings suggest that TGase can work with GDL to form calcium-fortified soy protein emulsion gels that carry VD3. It can be beneficial for increasing the use of VD3 supplements in healthy foods, especially for plant-based diets.

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