Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 132 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029474

Properties of emulsion gel based on casein micelles and its application in emodin loading

  • WA Wenqiang ,
  • QIN Juanjuan ,
  • YANG Min ,
  • WEI Yanming ,
  • YUAN Ziwen ,
  • JI Peng ,
  • ZHEN Chenbo
Expand
  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-09-29

  Revised date: 2021-12-09

  Online published: 2023-02-14

Fold

Abstract

Emulsion gel can be used as an active molecular encapsulation matrix with high safety and good stability. In this paper, casein micelles and pectin were used as matrix and the soybean oil loading emodin as the oil phase to prepare emulsion gels, and its microstructural properties were characterized, as well as the storage stability. The controlled release of emodin in emulsion gels under the simulated gastrointestinal environment and their cytotoxicity were evaluated. Results showed that the emulsion gel was the type of oil in water, in which the size of oil droplets decreased with the increase in the addition of pectin. When the ratio of casein to pectin was 8∶2 and 7∶3, the emulsion gels were stable after 240 d of storage. The release rate of emodin in emulsion gel was greater than that of free emodin after 240 min simulated digestion. However, the cumulative release amount of emodin in CaCl2-treated emulsion gels at 7∶3 was retarded, which at 360 min simulated digestion was (38.40±6.89)%. The results of cell cytotoxicity experiments showed that the toxicity of emodin on cells was reduced significantly after loading in emulsion gel.

Key words： casein micelle; pectin; emulsion gel; emodin; slow release

Cite this article

WA Wenqiang , QIN Juanjuan , YANG Min , WEI Yanming , YUAN Ziwen , JI Peng , ZHEN Chenbo . Properties of emulsion gel based on casein micelles and its application in emodin loading[J]. Food and Fermentation Industries, 2023 , 49(1) : 132 -139 . DOI: 10.13995/j.cnki.11-1802/ts.029474

References

[1] MCMAHON D J, OOMMEN B S.Supramolecular structure of the casein micelle[J].Journal of Dairy Science, 2008, 91(5):1 709-1 721.
[2] LUCEY J A, HORNE D S.Perspectives on casein interactions[J].International Dairy Journal, 2018, 85:56-65.
[3] WUSIGALE, LIANG L, LUO Y C.Casein and pectin:Structures, interactions, and applications[J].Trends in Food Science & Technology, 2020, 97:391-403.
[4] 吕思伊, 卢琪, 潘思轶.包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J].食品科学, 2021, 42(8):1-9.
LYU S Y, LU Q, PAN S Y.Stability and in vitro digestion of pectin-walnut proteins stabilized emulsions encapsulating curcumin[J].Food Science, 2021, 42(8):1-9.
[5] LI P Y, GUO C, LI X F, et al.Preparation and structural characteristics of composite alginate/casein emulsion gels:A microscopy and rheology study[J].Food Hydrocolloids, 2021, 118:106792.
[6] BALAKRISHNAN G, NGUYEN B T, SCHMITT C, et al.Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate[J].Food Hydrocolloids, 2017, 73:213-221.
[7] NGOUÉMAZONG E D, CHRISTIAENS S, SHPIGELMAN A, et al.The emulsifying and emulsion-stabilizing properties of pectin:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2015, 14(6):705-718.
[8] PIRIYAPRASARTH S, JUTTULAPA M, SRIAMORNSAK P.Stability of rice bran oil-in-water emulsions stabilized by pectin-zein complexes:Effect of composition and order of mixing[J].Food Hydrocolloids, 2016, 61:589-598.
[9] NASCIMENTO L G L, CASANOVA F, SILVA N F N, et al.Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract[J].Food Hydrocolloids, 2020, 106:105872.
[10] XU G R, WANG C N, YAO P.Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin[J].Food Hydrocolloids, 2017, 71:108-117.
[11] SABOURI S, WRIGHT A J, CORREDIG M.In vitro digestion of sodium caseinate emulsions loaded with epigallocatechin gallate[J].Food Hydrocolloids, 2017, 69:350-358.
[12] 金丽霞, 金丽军, 栾仲秋, 等.大黄的化学成分和药理研究进展[J].中医药信息, 2020, 37(1):121-126.
JIN L X, JIN L J, LUAN Z Q, et al.Research progress on chemical constituents and pharmacology of rhubarb[J].Information on Traditional Chinese Medicine, 2020, 37(1):121-126.
[13] 李志清, 王善龙, 郭巍, 等.异丹叶大黄素对前列腺癌细胞血管生成相关蛋白的影响[J].辽宁中医杂志, 2021, 48(10):155-158.
LI Z Q, WANG S L, GUO W, et al.Effect of isodansophylline on angiogenesis-related proteins in prostate cancer cells[J].Liaoning Journal of Traditional Chinese Medicine, 2021, 48(10):155-158.
[14] 张洪, 成蓓.大黄素固体脂质纳米粒的制备及理化性质研究[J].中国药师, 2010, 13(3):326-329.
ZHANG H, CHENG B.Preparation and physico-chemical property of emodin solid lipid nanoparticles[J].China Pharmacist, 2010, 13(3):326-329.
[15] CHEN X H, YANG Z F, SUN R S, et al.Preparation of lung-targeting, emodin-loaded polylactic acid microspheres and their properties[J].International Journal of Molecular Sciences, 2014, 15(4):6 241-6 251.
[16] 宁雪莹, 陈小威, 马传国.乳滴粒径和皂皮皂苷浓度对高内相乳液凝胶及其模板油凝胶构建的影响[J].中国油脂, 2021, 46(7):27-33;40.
NING X Y, CHEN X W, MA C G.Effect of emulsion droplet size and Quillaja saponin concentration on the fabrication of high internal phase emulsion gels and oleogels[J].China Oils and Fats, 2021, 46(7):27-33;40.
[17] MOHAMMADIAN M, SALAMI M, MOMEN S M, et al.Fabrication of curcumin-loaded whey protein microgels:Structural properties, antioxidant activity, and in vitro release behavior[J].LWT, 2019, 103:94-100.
[18] 张璐璐, 谭慧林, 张春兰.环境条件对果胶/酪蛋白复合物的影响[J].中国果菜, 2018, 38(4):1-4;8.
ZHANG L L, TAN H L, ZHANG C L.Effects of environmental conditions on pectin-casein complex[J].China Fruit & Vegetable, 2018, 38(4):1-4;8.
[19] WILLIAMS P A, SAYERS C, VIEBKE C, et al.Elucidation of the emulsification properties of sugar beet pectin[J].Journal of Agricultural and Food Chemistry, 2005, 53(9):3 592-3 597.
[20] 樊永康, 项婷, 崔心禹, 等.负载槲皮素的酪蛋白-果胶纳米粒子的构建[J].精细化工, 2019, 36(7):1 308-1 315.
FAN Y K, XIANG T, CUI X Y, et al.Construction of casein-pectin nanoparticles loaded with quercetin[J].Fine Chemicals, 2019, 36(7):1 308-1 315.
[21] 王擎宇, 王梦遥, 黄慧敏, 等.果胶/酪蛋白酸钠复合运载体系的构建及对番茄红素的控释机理[J].食品科学, 2020, 41(19):83-89.
WANG Q Y, WANG M Y, HUANG H M, et al.Construction of pectin/sodium caseinate composite delivery system and controlled release mechanism of incorporated lycopene from it[J].Food Science, 2020, 41(19):83-89.
[22] MUHOZA B, ZHANG Y T, XIA S Q, et al.Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction[J].Journal of Functional Foods, 2018, 45:1-9.
[23] 刘昕, 张驰, 薛艾莲, 等.超声-酶法提取的豆腐柴低酯果胶理化性质及结构表征[J].食品与发酵工业, 2021, 47(8):108-115.
LIU X, ZHANG C, XUE A L, et al.Physicochemical properties and structure characterization of low-methoxy pectin from Premna microphylla Turcz extracted by ultrasound-enzyme treatment[J].Food and Fermentation Industries, 2021, 47(8):108-115.
[24] 曹庆龙, 雷桥, 吴浩, 等.乳清分离蛋白-普鲁兰多糖复合气凝胶的制备及性能优化[J].食品与发酵工业, 2021, 47(16):181-187.
CAO Q L, LEI Q, WU H, et al.Preparation and performance optimization of whey protein isolate pullulan composite aerogel[J].Food and Fermentation Industries, 2021, 47(16):181-187.
[25] 王撼辰, 丑述睿, 崔慧军, 等.钙离子添加量对苹果果胶-苹果多酚复配物体系流变、凝胶及质构特性的影响[J].食品科学, 2019, 40(24):46-52.
WANG H C, CHOU S R, CUI H J, et al.Impacts of calcium ion addition on rheological, gel and textural properties of apple pectin-apple polyphenol compound[J].Food Science, 2019, 40(24):46-52.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.