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Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin by Kang Liu; Xiang-Li Kong; Qiang-Ming Li; Hai-Lin Zhang; Xue-Qiang Zha; Jian-Ping Luo is a Materials Science article available to read on EtoBox.
What is Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin about?
A gel delivery system was developed in the present work using whey protein isolate and lotus root amylopectin via regulating pH. The texture, thermodynamics, rheology and microstructure of gels were evaluated. Results showed that pH at 7.0 induced a more compact and stable gel structure than other pH. The composite gel formed at pH 7.0 was accordingly employed to encapsulate vitamin D3. Results exhibited that the encapsulation of composite gel of whey protein isolate and lotus root amylopectin could enhance the storage stability of vitamin D3 and protect vitamin D3 from photochemical degradation. Moreover, this encapsulation could control the release of vitamin D3 in simulated intestinal fluid. Animal experiments exhibited that the bioavailability was significantly increased after vitamin D3 was encapsulated by the composite gel. This work indicated that the whey protein isolate-lotus root amylopectin gel is a good delivery system to improve the stability and bioavailability of vitamin D3.
Who reads Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin?
It is typically read by researchers, students, and practitioners in Materials Science.
- Author
- Kang Liu; Xiang-Li Kong; Qiang-Ming Li; Hai-Lin Zhang; Xue-Qiang Zha; Jian-Ping Luo
- Published
- 2019
- Language
- EN
- Field
- Materials Science (Physical Sciences)