Abstract Whey protein isolate (WPI) and soy protein isolate (SPI) were used as emulsifiers and structure-modifying agents to produce alginate-based emulsion gel beads. The purpose of this study was to compare the effects of WPI and SPI on the structural and mechanical properties of alginate-based emulsion gel beads and the in-vitro release of encapsulated lycopene from emulsion gel beads. The results of microscopy and light scattering indicated that WPI had better emulsifying properties than SPI, resulting in emulsions with smaller and more even droplet size distribution. The rheological properties of protein/alginate mixtures and emulsions indicated strong interactions between WPI and alginate and weak interactions between SPI and alginate, resulting in increased Young's modulus of WPI-stabilized emulsion gel beads and decreased Young's modulus of SPI-stabilized emulsion gel beads, compared to gel beads without proteins. The presence of WPI and SPI increased changes of Young's modulus and shrinkage during simulated gastric digestion and delayed the release of lycopene from gel beads. Findings in this study are important for structuring emulsion gels with naturally occurring polymers to achieve controlled release of encapsulated compounds.

中文翻译：

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用乳清或大豆分离蛋白构建乳液凝胶对基于海藻酸盐的乳液凝胶珠的结构、机械性能和体外消化的影响

摘要 以乳清分离蛋白（WPI）和大豆分离蛋白（SPI）为乳化剂和结构改性剂，制备海藻酸盐基乳液凝胶珠。本研究的目的是比较 WPI 和 SPI 对基于藻酸盐的乳液凝胶珠的结构和机械性能的影响以及包封的番茄红素从乳液凝胶珠的体外释放。显微镜和光散射结果表明，WPI 比 SPI 具有更好的乳化性能，导致乳液具有更小且更均匀的液滴尺寸分布。蛋白质/海藻酸盐混合物和乳液的流变特性表明 WPI 和海藻酸盐之间的相互作用很强，而 SPI 和海藻酸盐之间的相互作用较弱，导致 WPI 稳定的乳液凝胶珠的杨氏模量增加并降低了杨氏模量 与不含蛋白质的凝胶珠相比，SPI 稳定的乳液凝胶珠的 s 模量。WPI 和 SPI 的存在增加了模拟胃消化过程中杨氏模量和收缩率的变化，并延迟了番茄红素从凝胶珠中的释放。本研究的发现对于构建具有天然聚合物的乳液凝胶以实现包封化合物的控释非常重要。