Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels

摘要

src="http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2017/jafcau.2017.65.issue-32/acs.jafc.7b02674/20170810/images/medium/jf-2017-026745_0012.gif">Colloidal delivery systems are required to encapsulate, protect, and release active food ingredients, such as vitamins, nutraceuticals, and minerals. In this study, lipid droplets were encapsulated within biopolymer microgels fabricated from egg white proteins using an injection–gelation process. Confocal fluorescence microscopy indicated that lipid droplets were dispersed within a network of cross-linked proteins within the microgels. The properties of the lipid-loaded microgels were compared to those of simple oil-in-water emulsions stabilized by egg white proteins. Light scattering and microscopy measurements indicated that both delivery systems exhibited good stability under acid conditions (pH 3–5) but aggregated at higher pH values as a result of a reduction in electrostatic repulsion. Simulated gastrointestinal tract studies indicated that lipid droplets encapsulated within protein microgels were digested more slowly than free lipid droplets. Our results therefore suggest that egg white protein microgels may be useful for encapsulation and controlled release of hydrophobic bioactive agents.