Phát triển hệ thống nhũ tương pha cao Pickering ổn định bằng hạt gliadin chống oxy hóa (HIPEs) như các hệ thống phân phối đường miệng và định hình tương lai tiêu hóa in vitro

Food and Function - Tập 9 Số 2 - Trang 959-970
Fu-Zhen Zhou1,2,3,4,5, Tao Zeng1,2,3,4,5, Shou‐Wei Yin1,2,3,4,5, Chuan‐He Tang1,2,3,4,5, Debao Yuan6,7,8,9, Xiao‐Quan Yang1,2,3,4,5
1Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
2Guangzhou 510640
3PR China
4Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
5South China University of Technology
6China
7Chinese Academy of Tropical Agricultural Sciences
8Haikou 570102
9Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102 (China)

Tóm tắt

Trong bài báo này, chúng tôi lần đầu tiên trình bày việc sử dụng hạt gliadin để cấu trúc dầu tảo (giàu DHA) và tăng cường độ ổn định hóa học chống lại sự oxy hóa lipid thông qua chiến lược nhũ tương pha cao nội bộ Pickering (HIPE).

Từ khóa


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