Fabrication of composite gels based on soy protein isolate and κ-carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-19 DOI:10.1002/jsfa.14163

Xiangyun Tan, Yao Song, Baiyu Shang, Mengjie Geng, Fei Teng

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Abstract

BACKGROUND

Riboflavin, a water-soluble vitamin, is not synthesized in the human body. Hence, developing riboflavin carriers that can be retained in the gastrointestinal system for longer periods can facilitate riboflavin supplementation.

RESULTS

The present study aimed to prepare a soy protein isolate (SPI)–κ-carrageenan composite gel-mediated riboflavin delivery model. Additionally, the effects of different concentrations of κ-carrageenan on the micromorphology, gel strength and rheological properties of SPI gels were investigated. The results showed that incorporating high- concentration of κ-carrageenan (0.4 g kg⁻¹) effectively enhanced the interactions among SPI aggregates, increasing the gel frontal strength to 128.65 g and water-holding capacity up to 81.67%. Additionally, κ-carrageenan incorporation enhanced the gel network structure, reduced gel porosity and increased the density of the gel network structure. Compared with SPI gels, SPI–κ-carrageenan composite gel facilitated the targeted release and in vivo degradation of riboflavin, at the same time as delaying the biodegradation of riboflavin in stored gels.

CONCLUSION

Altogether, the findings of the present study provide insights into SPI–κ-carrageenan composite gels regarding gel properties and interaction mechanisms, as well as a strategy for the slow release of riboflavin in the gastrointestinal tract. © 2025 Society of Chemical Industry.

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大豆分离蛋白和κ-卡拉胶复合凝胶的制备及核黄素的递送：微观结构、凝胶性质和消化特性的研究。

背景：核黄素是一种水溶性维生素，不能在人体内合成。因此，开发可以在胃肠道系统中保留较长时间的核黄素载体可以促进核黄素的补充。结果：本研究旨在建立大豆分离蛋白(SPI)-κ-卡拉胶复合凝胶介导的核黄素传递模型。此外，研究了不同浓度的κ-卡拉胶对SPI凝胶的微观形貌、凝胶强度和流变性能的影响。结果表明，加入高浓度的κ-卡拉胶（0.4 g kg-1）可有效增强SPI聚集体之间的相互作用，凝胶正面强度达到128.65 g，持水量达到81.67%。此外，κ-卡拉胶的掺入增强了凝胶网络结构，降低了凝胶孔隙率，增加了凝胶网络结构的密度。与SPI凝胶相比，SPI-κ-卡拉胶复合凝胶促进了核黄素的靶向释放和体内降解，同时延缓了储存凝胶中核黄素的生物降解。结论：本研究结果对SPI-κ-卡拉胶复合凝胶的凝胶特性和相互作用机制，以及核黄素在胃肠道缓慢释放的策略提供了新的认识。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.