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April 19, 2026Journal of the Science of Food and Agriculture0 citations

Preparation, stability and in vitro digestion of β ‐carotene‐loaded emulsions stabilized by succinylated rice glutelin

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SWSongyu WangJLJunjie LuoKOKefan Ouyang

Key Points

  • The research aims to evaluate the stability and digestion of β-carotene-loaded emulsions stabilized by succinylated rice glutelin.
  • Preparation of β-carotene-loaded emulsions using succinylated rice glutelin
  • Comparison of bioaccessibility with traditional animal-derived whey protein isolate (WPI)
  • Assessment of stability during in vitro digestion
  • Succinylated rice glutelin significantly protects β-carotene during digestion
  • Enhanced bioaccessibility of β-carotene compared to WPI
  • S-RG shows potential as a sustainable plant-based alternative for nutrient delivery

Abstract

S-RG effectively protects BC and enhances its bioaccessibility, performing comparably or better than animal-derived WPI. These findings support S-RG as a sustainable, plant-based alternative for delivering sensitive lipophilic nutrients in functional food emulsions. © 2026 Society of Chemical Industry.

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Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/69e4739a010ef96374d8f5b3https://doi.org/10.1002/jsfa.70668
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improving the functional properties of rice glutelin: impact of succinic anhydride modification2024 · 15 citations
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  5. 5Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability2023 · 80 citations