Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation

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成果类型：

期刊论文

作者：

Jing Cui;Zhongze Hu;Huaying Liu;Liwei Zhang;Wangyang Shen;...

通讯作者：

Wenjing Huang

作者机构：

[Jing Cui] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China

Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China

[Zhongze Hu; Huaying Liu; Liwei Zhang; Wangyang Shen; Weiping Jin; Wenjing Huang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China

通讯机构：

[Wenjing Huang] C

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2026

卷：

171

页码：

111775

DOI：

10.1016/j.foodhyd.2025.111775

基金类别：

CRediT authorship contribution statement Jing Cui: Writing – review & editing, Writing – original draft, Formal analysis, Data curation. Zhongze Hu: Conceptualization. Huaying Liu: Investigation. Liwei Zhang: Formal analysis. Wangyang Shen: Conceptualization. Weiping Jin: Conceptualization. Wenjing Huang: Writing – review & editing, Writing – original draft, Project administration, Investigation, acquisition, Conceptualization.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and seco...

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Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation

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