食品科学 ›› 2020, Vol. 41 ›› Issue (10): 14-20.doi: 10.7506/spkx1002-6630-20191104-034

• 食品化学 • 上一篇    下一篇

乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备

钱柳,米亚妮,陈雷,滕慧   

  1. (福建农林大学食品科学学院,福建 福州 350002)
  • 出版日期:2020-05-25 发布日期:2020-05-15
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801459;31701520);中国博士后面上项目 (2018M642551); 福建省科技厅面上项目(2019J01393);福建农林大学“校杰青”项目(kxjq17012)

Fabrication and Study of Whey Protein/Cyanidin-3-O-Glucoside Nanoparticles

QIAN Liu, MI Yani, CHEN Lei, TENG Hui   

  1. (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
  • Online:2020-05-25 Published:2020-05-15

摘要: 采用纳米粒度仪、透射电镜、傅里叶红外光谱技术研究乳清蛋白(whey protein,WP)/矢车菊素-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)纳米粒的微观结构变化,并分析纳米粒的体外消化稳定性和贮藏稳定性。WP 80 ℃水浴加热30 min后,调节pH值至中性,以C3G与WP体积比1∶80混匀,再加入8 mmol/L CaCl2制备纳米粒,此时纳米粒子的直径为(275.51±3.15)nm,PdI值为(0.28±0.01),电位为(-16.92±1.04)mV,包埋率为(97.09±2.39)%,载药量为(2.43±0.05)%。透射电镜表明WP包埋C3G后,纳米粒子由空心纳米球状变为典型的“核-壳”结构。红外光谱结果显示WP二级结构与C3G结合后发生改变,α-螺旋和β-转角减少,β-反向折叠和无规卷曲增加。在模拟体外消化中,WP-C3G纳米粒中C3G释放率达到(87.25±3.72)%,与未结合WP的C3G相比,其降解率下降(51.34±0.52)%。在避光贮藏20 d后,C3G的最终保留率为(42.62±2.33)%,而WP-C3G中C3G的保留率为(64.14±1.70)%。结果表明,C3G与WP结合后能够有效改善其胃肠消化稳定性和贮藏稳定性。

关键词: 乳清蛋白, 矢车菊素-3-O-葡萄糖苷, 纳米粒子, 体外消化

Abstract: The microstructure of whey protein (WP)/cyanidin-3-O-glucoside (C3G) nanoparticles was studied by a nanometer particle size analyzer, transmission electron microscopy and Fourier transform infrared spectrometry, and the digestion stability in vitro and storage stability were analyzed as well. Nanoparticles with an average diameter of (275.51 ± 3.15)nm, PdI of (0.28 ± 0.01), zeta potential of (?16.92 ± 1.04) mV, encapsulation efficiency of (97.09 ± 2.39)% and loading efficiency of (2.43 ± 0.05)% were prepared successfully under the following conditions: heating WP in a water bath at 80 ℃ for 30 min, homogenously mixing it with C3G: WP at a volume ratio of 1:80 after pH adjustment to 7, and finally adding 8 mmol/L CaCl2. Transmission electron microscopy showed that after encapsulating C3G, the nanoparticles changed from hollow nanospheres to typical “core-shell” structures. The results of infrared spectroscopy showed that the secondary structure of whey protein was changed after binding with C3G; the contents of α-helix and β-turn were reduced, while the contents of β-sheet and random coil were increased. After in vitro digestion, the release rate of C3G from the WP-C3G nanoparticles was (87.25 ± 3.72)%, and the degradation rate of C3G decreased by (51.34 ± 0.52)% as compared with free C3G. After being stored for 20 days in the dark, the retention rate of free and encapsulated C3G were (42.62 ± 2.33)% and (64.14 ± 1.70)%, respectively. The results showed that the gastrointestinal digestion stability and storage stability of C3G can be effectively improved after being encapsulated with whey protein.

Key words: whey protein, cyanidin-3-O-glucoside, nanoparticles, in vitro digestion

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