Abstract This study describes the preparation, physicochemical characterization, and nutrient release behavior analysis during the in vitro digestion of a soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride (LHC-Ca) thermosensitive emulsion gel. Infrared spectroscopy, X-ray diffraction (XRD), and 1H NMR spectra showed that CaCl2 addition changed the crystallinity of HPMC and reduced its hydrogen content, thereby lowering its emulsion gel temperature significantly. Microstructure and rheology showed that CaCl2 addition effectively altered LHC-Ca's fundamental structure and interface characteristics. The ideal LHC-Ca performances were achieved using 0.3 M CaCl2. Simulated in vitro digestion experiments replicated the targeted release of vitamin E in the intestine and higher bioaccessibility. These findings may help develop a functional thermosensitive emulsion gel carrier based on a lipophilic-hydroxypropyl methylcellulose (LP-HPMC) emulsion for targeted and sustained release of nutrients.

中文翻译：

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新型大豆亲脂蛋白-羟丙基甲基纤维素-氯化钙热敏乳液凝胶的制备及消化特性

摘要 本研究描述了大豆亲脂蛋白-羟丙基甲基纤维素-氯化钙 (LHC-Ca) 热敏乳液凝胶体外消化过程中的制备、理化表征和营养物质释放行为分析。红外光谱、X 射线衍射 (XRD) 和 1H NMR 光谱表明，CaCl2 的添加改变了 HPMC 的结晶度并降低了其氢含量，从而显着降低了其乳液凝胶温度。微观结构和流变学表明，CaCl2 的添加有效地改变了 LHC-Ca 的基本结构和界面特征。理想的 LHC-Ca 性能是使用 0.3 M CaCl2 实现的。模拟体外消化实验复制了维生素 E 在肠道中的靶向释放和更高的生物可及性。