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Article Abstract
Insulin (INS, hydrophilic) and quercetin (Q, hydrophobic) have broad biological benefits; however, their application is limited because of their instability and poor bioaccessibility. Thus, in this study, water-in-oil-in-water (W/O/W) double emulsion gels based on black bean protein-sodium alginate Maillard conjugate-stabilized double emulsions were fabricated using three different inducers. The water holding capacity (WHC), intermolecular interaction forces, INS and Q encapsulation efficiencies (EEs), rheological and textural properties, microstructures, and structures were influenced by both inducer type [CaCl, glucolactone (GDL), and glutamine transaminase (TGase)] and concentration. The addition of each inducer significantly increased the WHC, INS, and Q EEs, and textural properties of the emulsion gel. Moreover, the rheological behavior analysis showed that all the emulsion gels exhibited marked elastic behavior. These results will help develop an emulsion gel functional carrier based on a black soybean protein-carbohydrate-stabilized W/O/W double emulsion for the targeted and sustained release of drugs.
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| http://dx.doi.org/10.1016/j.foodchem.2022.132166 | DOI Listing |
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