Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F23%3A43906213" target="_blank" >RIV/60076658:12520/23:43906213 - isvavai.cz</a>
Výsledek na webu
<a href="https://doi.org/10.1016/j.carbpol.2022.120507" target="_blank" >https://doi.org/10.1016/j.carbpol.2022.120507</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.carbpol.2022.120507" target="_blank" >10.1016/j.carbpol.2022.120507</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion
Popis výsledku v původním jazyce
The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G ' and G '' of emulsions became larger and approached a "solid-like" state. When the KGM concentration was >= 0.2 %, the large amplitude sweeps of the emulsion exhibited a "weak strain overshoot". The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a "spider web" epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of beta-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.
Název v anglickém jazyce
Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion
Popis výsledku anglicky
The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G ' and G '' of emulsions became larger and approached a "solid-like" state. When the KGM concentration was >= 0.2 %, the large amplitude sweeps of the emulsion exhibited a "weak strain overshoot". The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a "spider web" epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of beta-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40401 - Agricultural biotechnology and food biotechnology
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2023
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Carbohydrate Polymers
ISSN
0144-8617
e-ISSN
1879-1344
Svazek periodika
305
Číslo periodika v rámci svazku
neuvedeno
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
12
Strana od-do
—
Kód UT WoS článku
000921593800001
EID výsledku v databázi Scopus
2-s2.0-85145779278