卵清蛋白肽改善β-胡萝卜素乳液功能特性的研究OA

Due to its poor water solubility,high oxidative sensitivity,and low bioavailability,β-carotene faces limitations in function-al emulsion foods.This study constructed an oil-in-water emulsion system loaded with β-carotene,utilizing ovalbumin peptides as the core factor and sodium caseinate as a co-emulsifier.By establishing an ovalbumin peptide concentration gradient and combining heat treatment with pH-adjusted composite modification,the study systematically investigated the influence mechanisms on emulsion particle size,zeta potential,interfacial tension,rheological behavior,β-carotene encapsulation efficiency,and multiple stabilities(centrifugal,thermal,and storage stability).Results indicated optimal emulsion properties at 5％ovalbumin peptide concentration:Smallest particle size[(188.00±4.23)nm],reduced interfacial tension,optimized rheological characteristics,and highest absolute zeta potential[(38.77±1.29)mV].After autoclaving,β-carotene encapsulation efficiency remained at 98.86％,with optimal centrifugal stability.Stability re-sults showed β-carotene retention at 92.7％after 28 days of accelerated storage at 40 ℃,with an in vitro digestibility bioavailability of 79.33％.This study confirms that optimal concentrations of ovalbumin peptides synergistically enhance sodium caseinate's ability to load and protect β-carotene in emulsions,providing theoretical and technical support for its application in functional foods.