米蛋白稳定的高内相乳液用于3D打印吞咽友好食品中α-生育酚的递送：提取方法的影响。

文献信息

中文摘要

本研究探讨了酶法和碱法提取如何影响米蛋白（RP）稳定高内相乳液（HIPE）的能力，以用于3D打印吞咽友好食品中α-生育酚的递送。提取促进了蛋白质释放，得到的RP蛋白质含量为29.47%-91.75%。酶法提取的RP表现出更高的α-螺旋含量；相反，碱法提取破坏了氢键，导致α-螺旋减少和β-转角含量升高。这种构象重组降低了粒径。这些RP稳定了83%油相的HIPE，形成弹性结构。由三次酶法和碱法提取的RP稳定的HIPE表现出更小的液滴尺寸、增强的弹性和优越的稳定性。两种HIPE均显示出适合3D打印的流变学特性，所得产品符合IDDSI第4级标准。该HIPE实现了97%的包封率，使光稳定性提高了41%，生物可及性超过66.3%。这些发现为开发强化亲脂性功能成分的个性化吞咽友好食品铺平了道路。

英文摘要

This study investigated how enzymatic and alkaline extraction methods affect the ability of rice protein (RP) to stabilize HIPE for α-tocopherol delivery in 3D-printed dysphagia-friendly foods. Extractions promoted protein liberation, yielding RP with protein contents of 29.47%-91.75%. The enzymatically extracted RP exhibited a higher α-helix content; conversely, alkaline extraction disrupted hydrogen bonds, resulting in reduced α-helix and elevated β-turn contents. This conformational reorganization reduced the particle size. These RP stabilized an 83% oil-phase HIPE, yielding an elastic structure. HIPE stabilized by thrice-enzyme- and alkaline-extracted RP exhibited smaller droplet sizes, enhanced elasticity, and superior stability. Both HIPE displayed rheological properties suitable for 3D printing, yielding products that align with IDDSI Level 4 criteria. The HIPE achieved an encapsulation efficiency of 97%, leading to a 41% increase in photostability and a bioaccessibility exceeding 66.3%. These findings pave the way for the development of personalized, dysphagia-friendly foods fortified with lipophilic functional ingredients.