期刊论文

Liang, Y;Li, JH;Luo, YC

英文

Food Chemistry

0308-8146

2025

470

142618

10.1016/j.foodchem.2024.142618

CRediT authorship contribution statement Xinxin Liu: Writing – original draft, Software, Investigation, Data curation. Longhai Liu: Validation, Investigation. Fang Huang: Validation, Resources. Yanmei Meng: Investigation. Yajuan Chen: Visualization, Formal analysis. JianQiang Wang: Software, Investigation. Shuang Wang: Resources, Investigation. Yangchao Luo: Writing – review & editing. Jianghua Li: Writing – review & editing, Methodology. Ying Liang: Writing – review & editing, Supervision, Project administration, Methodology, Acknowledgments This work was supported by funding from the National Key Research and Development Program of China (No. 2022YFF1100203 ), National Natural Science Foundation of China (No. 32372349 ), Science and Technology Innovation Talent Project of Hunan Province (No. 2022RC3056 ), Key Research and Development Program of Hunan Province ( 2024AQ2020 ).

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Although rice bran active peptide (RBAP) has potent antioxidant properties, its practical applications have been limited by its low bioavailability. In this study, we hypothesized that pH-responsive hydrogels prepared from the ionic gelation between chitosan and alginate could be a promising delivery system of short-chain peptides, like RBAP, for protecting them from chemical degradation during digestion and improving their functionality. The hydrogel beads retained RBAP in the gastric environment due to strong interactions between two biopolym...