豌豆蛋白对木薯淀粉乳液凝胶结构调控的影响：维生素E释放行为及其作为吞咽困难友好型食品基质的潜力
Influence of pea protein on structural modulation of tapioca starch emulsion gels: Vitamin E release behavior and potential as a dysphagia-friendly food matrix.
文献信息
| PMID | 42874406 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Areum Han |
| 作者单位 | Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul, 02447, Republic of Korea. |
| 期刊 | Food chemistry |
| SCI 分区 | Q1 |
| IF | 10.5 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
本研究考察了豌豆蛋白（PP）对木薯淀粉（TS）基乳液凝胶结构调控及维生素E（VE）释放行为的影响，并评估其作为吞咽困难友好型食品基质的潜力。制备了不同PP浓度的TS/PP基乳液凝胶。FE-SEM和CLSM提示，较高PP浓度下凝胶网络更致密、油相分散更细；FT-IR和XRD表明结构发生变化，并可能存在TS-PP相互作用，可能涉及氢键。随着PP浓度从0%增至10%，VE的包封率从80.0%提高至99.6%。体外释放研究表明，在模拟胃肠道条件下，增加PP浓度可逐步延缓VE释放。根据IDDSI测试，含5.0%和7.5% PP的乳液凝胶对应4级，含10% PP者对应5级，表明其作为VE递送的吞咽困难友好型食品基质具有潜力。
英文摘要
This study investigated the influence of pea protein (PP) on the structural modulation and vitamin E (VE) release behavior of tapioca starch (TS)-based emulsion gels and evaluated their potential as a dysphagia-friendly food matrix. TS/PP-based emulsion gels were prepared with different PP concentrations. FE-SEM and CLSM suggested a more compact gel network and finer oil-phase dispersion at higher PP concentrations, and FT-IR and XRD indicated structural changes and possible TS-PP interactions, potentially involving hydrogen bonding. The encapsulation efficiency of VE increased from 80.0% to 99.6% as the PP concentration increased from 0% to 10%, respectively. In vitro release studies showed that increasing PP concentration progressively delayed VE release under simulated gastrointestinal conditions. According to the IDDSI test, emulsion gels containing 5.0% and 7.5% PP corresponded to level 4, and those containing 10% PP corresponded to level 5, indicating their potential as a dysphagia-friendly food matrix for VE delivery.