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Study on the fabrication and controlled release behavior of N-Acetylneuraminic acid-loaded hydrogels stabilized by gelatin/whey protein isolate

文献类型：期刊论文

作者Xu, Lu3; Wang, Yingge3; Chen, Xiangsong1; Cao, Lili2,3; Pang, Min2,3
刊名FOOD CHEMISTRY
出版日期2024-10-30
卷号456
关键词Hydrogel Polysaccharide/whey protein isolate N-Acetylneuraminic acid Swelling behavior Bioaccessibility
ISSN号0308-8146
DOI10.1016/j.foodchem.2024.139934
通讯作者Cao, Lili(Lilycao504@hfut.edu.cn) ; Pang, Min(pangmin@hfut.edu.cn)
英文摘要Gelatin (GEL), pectin (PEC), carboxymethyl cellulose (CMC), and whey protein isolate (WPI) were employed to formulate hydrogels for stabilizing N-Acetylneuraminic Acid (NeuAc). GEL/WPI-NeuAc hydrogels, irrespective of the ratio, exhibited a flexible and smooth surface with a continuous three-dimensional network structure internally. Porosity of the three types of hydrogels increased from 3.69% to 86.92% (GEL/WPI), 41.67% (PEC/ WPI), and 87.62% (CMC/WPI), rendering them suitable as carriers for NeuAc encapsulation. The dynamic swelling behavior of all hydrogels followed Schott's second-order kinetics model. The degradation performance of GEL, PEC, and CMC/WPI-NeuAc hydrogels was optimal at a 5: 5 ratio, with degradation rates of 80.39 +/- 1.26%, 82.38 +/- 1.96%, and 81.39 +/- 1.57%, respectively. GEL, PEC, CMC/WPI-NeuAc hydrogels demonstrated decreased release rates of 44.56%, 31.04%, and 41.26%, respectively, compared to free NeuAc, post gastric digestion. The present investigation suggests the potential of GEL/WPI hydrogels as effective carriers for delivering NeuAc encapsulation.
WOS关键词KINETICS
资助项目Natural Science Foundation of An Hui Province of China[2208085MC84] ; Major Research and Development Projects of Anhui Province[2023n06020014]
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种英语
WOS记录号WOS:001252013900001
出版者ELSEVIER SCI LTD
资助机构Natural Science Foundation of An Hui Province of China ; Major Research and Development Projects of Anhui Province
源URL[http://ir.hfcas.ac.cn:8080/handle/334002/136502]  
专题中国科学院合肥物质科学研究院
通讯作者Cao, Lili; Pang, Min
作者单位1.Chinese Acad Sci, Hefei Inst Phys Sci, Inst Plasma Phys, Hefei 230031, Peoples R China
2.Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China
3.Hefei Univ Technol, Sch Food & Bioengn, Hefei 230009, Peoples R China
推荐引用方式
GB/T 7714		 Xu, Lu,Wang, Yingge,Chen, Xiangsong,et al. Study on the fabrication and controlled release behavior of N-Acetylneuraminic acid-loaded hydrogels stabilized by gelatin/whey protein isolate[J]. FOOD CHEMISTRY,2024,456.
APA Xu, Lu,Wang, Yingge,Chen, Xiangsong,Cao, Lili,&Pang, Min.(2024).Study on the fabrication and controlled release behavior of N-Acetylneuraminic acid-loaded hydrogels stabilized by gelatin/whey protein isolate.FOOD CHEMISTRY,456.
MLA Xu, Lu,et al."Study on the fabrication and controlled release behavior of N-Acetylneuraminic acid-loaded hydrogels stabilized by gelatin/whey protein isolate".FOOD CHEMISTRY 456(2024).

入库方式： OAI收割

来源：合肥物质科学研究院

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