RESULTS: The molecular interactions of WPI-OSA-HAS were significant for increasing the surface rough, solubility, storage modulus and loss modulus, but decreasing the R1047/1022 values. For the nutritional evaluation, the anti-digestibility of WPI-OSA-HAS was enhanced with increased resistant starch + slowly digestible starch contents and decreased equilibrium hydrolysis percentage and kinetic constant. During the digestion, part of the starch granule, OSA groups and WPI were lost, but the loss was lower than for OSA-HAS. Furthermore, the results of curcumin-loaded WPI-OSA-HAS in simulated gastrointestinal fluids demonstrated that curcumin could be gradually released to simulate colonic fluid. Notably, the interaction between WPI and OSA-HAS depended on the WPI concentration with the stronger molecular interactions obtained at 35% concentration.
CONCLUSIONS: These results provided important information concerning how to adjust the rheological, anti-digestibility and release properties of WPI-OSA-HAS through altering the electrostatic interactions and hydrophobic interactions of WPI-OSA-HAS. © 2024 Society of Chemical Industry.
结果:WPI-OSA-HAS的分子相互作用对于增加表面粗糙度是显著的,溶解度,储能模量和损耗模量,但降低R1047/1022值。对于营养评估,随着抗性淀粉+缓慢消化淀粉含量的增加,平衡水解百分比和动力学常数的降低,WPI-OSA-HAS的抗消化率得到增强。在消化过程中,淀粉颗粒的一部分,OSA组和WPI丢失,但损失低于OSA-HAS。此外,在模拟胃肠液中加载姜黄素的WPI-OSA-HAS的结果表明姜黄素可以逐渐释放以模拟结肠液。值得注意的是,WPI和OSA-HAS之间的相互作用取决于WPI浓度,在35%浓度下获得的分子相互作用更强。
结论:这些结果提供了有关如何调节流变学的重要信息,通过改变WPI-OSA-HAS的静电相互作用和疏水相互作用来提高WPI-OSA-HAS的抗消化性和释放性能。©2024化学工业学会。