Abstract
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.
Highlights
Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously
L&GDL induction method showed improved textural properties of soy protein isolate-sugar beet pectin (SPI-Sugar beet pectin (SBP)) emulsion gel than that of laccase single-induced soy protein isolate (SPI)-SBP emulsion gel and L&GDL SBP emulsion gel (Figure 1A–C)
A novel SPI-SBP emulsion gel was prepared as a multi-phased carrier to co-encapsulate both hydrophilic and lipophilic nutrients
Summary
Designing a bio-degradable and safe delivery system for nutrient delivery has attracted much attention in recent years [1]. Transglutaminase (MTG) catalyzes acyl transfer reactions and is mostly used to catalyze protein cross-linking gels [14] Another enzyme commonly used for emulsion-gel induction is laccase. Laccase can be used in combination with other methods (such as heating, pH, and other enzymes) to improve the textural properties of food through catalyzed gel formation. The current study aims to prepare a novel SPI-SBP emulsion gel as a multi-phased carrier to co-encapsulate both hydrophilic and lipophilic nutrients. The effect of different duo-induction methods using laccase in combination with GDL or MTG on the structural properties of SPI-SBP emulsion gel was evaluated. The current study broadens the application of SPI-SBP emulsion gels as a multi-phased nutrient carrier to encapsulate thermal-sensitive substances
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