乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备与研究

摘要/Abstract

摘要： 采用纳米粒度仪、透射电镜、红外光谱研究乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的微观结构变化，并分析了纳米粒的体外消化稳定性和贮藏稳定性。乳清蛋白（whey protein，WP）80°C水浴加热30 min后，调节pH至中性后，与矢车菊素-3-O-葡萄糖苷（cyanidin-3-O-glucoside，C3G）以最佳体积比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。透射电镜表明乳清蛋白包埋C3G后，纳米粒子由空心纳米球状变为典型的“核-壳”结构。红外光谱结果显示乳清蛋白二级结构与C3G结合后发生改变，α-螺旋和β-转角减少，β-反向折叠和无规则卷曲增加。在模拟体外消化中，WP-C3G纳米粒中C3G释放率达到87.2 ± 3.7%，与未结合WP的C3G相比，其降解率下降51.3 ± 0.5%。在避光贮藏20天后，C3G的最终保留率为42.6 ± 2.3%，而WP-C3G中C3G的保留率为64.1 ± 1.7%。结果表明，C3G与乳清蛋白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 changes of whey protein/cyanidin-3-O-glucoside nanoparticles were studied by nanometer particle size analyzer, transmission electron microscopy and infrared spectroscopy, then analyzed the digestion stability in vitro and storage stability of the nanoparticles. The whey protein (WP) was heated at 80°C for 30 min, under neutral conditions, added 8 mmol/L Cacl2 and a ratio of 1:80 with cyanidin-3-O-glucoside (C3G) to prepare the nanoparticle. The diameter of the nanoparticle was 275.51 ± 3.15 nm, the value of PdI was 0.28 ± 0.01, and the zeta-potential was -16.92 ± 1.04 mV. 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 α-helix and β-turn were reduced, and the β-sheet and random coil were increased. After in vitro digestion, the release rate of C3G in WP-C3G nanoparticles reached 87.2 ± 3.7%, and the degradation rate of C3G decreased by 51.3 ± 0.5%. After storage 20 days in the dark, the final retention of anthocyanin in C3G was 42.6 ± 2.3% and the WP-C3G was 64.1 ± 1.7%. The results showed that C3G can effectively improve its gastrointestinal digestion stability and storage stability after encapsulated with whey protein.

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

中图分类号:

TS201.7

钱柳米亚妮陈雷滕慧. 乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备与研究[J]. 食品科学, 0, (): 0-0.

liu QIAN MI Yani. Fabrication and study of whey protein/cyanidin-3-O-glucoside nanoparticles[J]. FOOD SCIENCE, 0, (): 0-0.

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