Abstract：
OBJECTIVE: Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings.
METHODS: OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract.
RESULTS: The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.
METHODS: OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract.
RESULTS: The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.
摘要：
目的：在分子尺度上工程化基于植物的微凝胶颗粒（MPs）对于制备功能性脂肪类似物是有意义的。我们假设燕麦分离蛋白（OPI）和κ-角叉菜胶（CA）在MPs形成中具有协同作用，使用具有可控结构的MP，进一步制备具有可调节特性的脂肪类似物是可行的。它们的消化命运也可能受到界面涂层的调节。
方法：设计了基于OPI的共轭MPs，通过改变交联密度具有可调的刚度。微凝胶结构之间的关系，并通过光谱学研究了乳液凝胶的性质，微观结构，流变学和摩擦学。交付番茄红素，在模拟胃肠道中评估了脂肪类似物的抑制消化行为。
结果：可以调整共轭MPs的刚性以优化脂肪类似物的性能。OPI-1％CAMPs可以稳定乳液高达95％的油分，质地细腻。摩擦学行为依赖于微凝胶弹性和界面涂层，口服后，中等硬MP稳定的乳剂破裂较少，没有聚结。通过软化界面颗粒层或限制脂肪酶的可及性，较致密和较硬的MP延迟了消化。较软的共轭MP具有更好的柔韧性，并且更容易分解，从而导致更高的脂质消化率。
方法：设计了基于OPI的共轭MPs，通过改变交联密度具有可调的刚度。微凝胶结构之间的关系，并通过光谱学研究了乳液凝胶的性质，微观结构，流变学和摩擦学。交付番茄红素，在模拟胃肠道中评估了脂肪类似物的抑制消化行为。
结果：可以调整共轭MPs的刚性以优化脂肪类似物的性能。OPI-1％CAMPs可以稳定乳液高达95％的油分，质地细腻。摩擦学行为依赖于微凝胶弹性和界面涂层，口服后，中等硬MP稳定的乳剂破裂较少，没有聚结。通过软化界面颗粒层或限制脂肪酶的可及性，较致密和较硬的MP延迟了消化。较软的共轭MP具有更好的柔韧性，并且更容易分解，从而导致更高的脂质消化率。
