食品科学 ›› 2021, Vol. 42 ›› Issue (11): 94-101.doi: 10.7506/spkx1002-6630-20200604-055

• 食品工程 • 上一篇    下一篇

超声辅助法制备铁蛋白-虾青素包埋物

张晨曦,张晓荣,吕晨艳,赵广华   

  1. (中国农业大学食品科学与营养工程学院,北京市植物源功能食品重点实验室,北京 100083)
  • 出版日期:2021-06-15 发布日期:2021-06-29
  • 基金资助:
    国家自然科学基金青年科学基金项目(81703208);“十三五”国家重点研发计划重点专项(2018YFD0901004)

Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency

ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua   

  1. (Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2021-06-15 Published:2021-06-29

摘要: 虾青素是一种具有多种活性的天然类胡萝卜素,但其水溶性差,对温度和光照的敏感性高,限制了其应用。作为新型的营养物质包埋载体,铁蛋白在包埋过程中约40%会因所使用的极端pH值条件而损失。为解决上述问题,本实验通过超声辅助法,采用人重链铁蛋白对虾青素进行包埋,并通过透射电子显微镜、紫外-可见光谱、高效液相色谱对包埋物理化性质进行表征,同时通过细胞实验表征包埋物的生物活性。高效液相色谱定量分析结果表明,一个铁蛋白分子可包埋约40 个虾青素分子。光热稳定性分析结果表明,包埋入蛋白空腔后,虾青素的降解率分别由热处理终点的45%和光处理终点的31%减少至3%。铁蛋白包埋虾青素可以显著提高虾青素的水溶性和光热稳定性。本实验为营养素的包埋和载运提供了新的可能性,从而可以促进其在食品工业中的应用。

关键词: 虾青素;超声处理;铁蛋白;包埋

Abstract: Astaxanthin is a natural carotenoid pigment with a variety of bioactivities, but its poor water-solubility and high sensitivity to temperature or light limit its application. Recently, due to its pH-induced disassembly and reassembly property, ferritin, a cage-like protein, has emerged as a new vehicle for the encapsulation of various nutrients. However, during encapsulation, at least 40% of total proteins can be damaged because of harsh pH conditions. Therefore, in this study, an ultrasound-assisted approach was established for the successful encapsulation of astaxanthin within ferritin nanocages, without damage to the protein nanocages. Quantitative analysis by high performance liquid chromatography (HPLC) indicated that one ferritin molecule could encapsulate approximately 40 astaxanthin molecules. The results of light and thermal stability experiments showed that the degradation rate of astaxanthin was reduced from 45% at the end of heat treatment and 31% at the end of light treatment to 3% after being loaded into the protein cavity, respectively. As expected, the encapsulation of astaxanthin within ferritin nanocages pronouncedly improved its water-solubility and photothermal stability as compared to astaxanthin alone. The reported method provides new possibilities for encapsulating and delivering nutrients, thereby facilitating their applications in the food industry.

Key words: astaxanthin; ultrasound treatment; ferritin; encapsulation

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