Due to the instability of β-carotene, a glycoprotein (H/S-P) emulsion was specially prepared using high-denatured peanut protein isolate (HPPI) and sesbania gum by cold plasma (CP). The H/S-P, with multiple hydrophobic and hydrophilic groups present on the surface of HPPI and sesbania gum, was used to stabilize the oil-water interface. Characterization of HPPI and H/S-P emulsion under different protein additions was analyzed. Compared to HPPI emulsion, H/S-P emulsion showed better stability including thermal and salt resistance, smaller particle size, more protein adsorption content, and tough network structure, which was attributed to double-layer structure formation on the oil-water interface. Finally, emulsion with 5% protein addition was selected for embedding β-carotene, with an encapsulation efficiency ≥97.0%. Compared with HPPI emulsion, H/S-P emulsion enhanced the sustained release effect and bioaccessibility for β-carotene in gastrointestinal digestion. The preparation of glycoprotein emulsion by CP had potential applications in the delivery system for fat-soluble nutrients.

由于β-胡萝卜素的不稳定性，采用高变性花生分离蛋白（HPPI）和田菁胶通过冷等离子体（CP）制备了糖蛋白（H/SP）乳剂。H/SP 在 HPPI 和田菁胶表面具有多个疏水和亲水基团，用于稳定油水界面。分析了不同蛋白质添加量下 HPPI 和 H/SP 乳液的表征。与HPPI乳液相比，H/SP乳液表现出更好的稳定性，包括耐热性和耐盐性、更小的粒径、更多的蛋白质吸附量和坚韧的网络结构，这归因于油水界面上双层结构的形成。最后，选用蛋白质含量为5%的乳液包埋β-胡萝卜素，包封率≥97.0%。与HPPI乳液相比，H/SP乳液增强了β-胡萝卜素在胃肠道消化中的缓释作用和生物可及性。CP制备糖蛋白乳剂在脂溶性营养物质的输送系统中具有潜在的应用价值。