PDF(Pubmed)
Abstract：
In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3-7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF-SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.
摘要：
为了提高大豆分离蛋白(SPI)乳液的理化稳定性,乳铁蛋白（LF）用于修饰界面层。当在pH5下乳铁蛋白的含量为0.5%时,可以形成稳定的多层乳液。该乳液在pH3-7时具有良好的稳定性，并且对温度变化也稳定。SPI乳液和LF-SPI乳液的FFA释放率分别为103.9%和103.7%,分别。结果表明，乳铁蛋白层不会阻碍油脂的消化和类胡萝卜素的生物可及性，但是乳铁蛋白层提高了SPI乳液的物理化学稳定性。这项工作为设计用于食品的乳液配方提供了有价值的信息，Pharmaceutical,和个人护理行业。
