大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性

doi:10.7506/spkx1002-6630-20210422-313

食品科学 ›› 2022, Vol. 43 ›› Issue (6): 1-7.doi: 10.7506/spkx1002-6630-20210422-313

• 食品化学 • 下一篇

大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性

董亚博，兰天，付元涛，孙书境，李萌，江连洲，隋晓楠，张妍

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.东北农业大学园艺园林学院，黑龙江哈尔滨 150030）

出版日期:2022-03-25 发布日期:2022-03-28
基金资助:
国家自然科学基金专项基金项目（32022068）；国家自然科学基金青年科学基金项目（31801553）；黑龙江省自然科学基金项目（YQ2020C011）；教育部“春晖计划”项目（CH2019HLJ001）

Properties of Soybean Protein Peptide Aggregates and (–)-Epigallocatechin Gallate Composite Nanoparticles and Emulsion Stabilized with It

DONG Yabo, LAN Tian, FU Yuantao, SUN Shujing, LI Meng, JIANG Lianzhou, SUI Xiaonan, ZHANG Yan

(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. College of Horticulture and Landscape, Northeast Agricultural University, Harbin 150030, China)

Online:2022-03-25 Published:2022-03-28

摘要/Abstract

摘要： 通过超声处理成功构建大豆蛋白肽聚集体（soybean peptide aggregates，SPA）与(－)-表没食子儿茶素没食子酸酯（(-)-epigallocatechin gallate，EGCG）复合制备纳米颗粒。以粒径、Zeta电位、荧光光谱、X射线衍射、乳化稳定性和氧化稳定性为指标，对纳米颗粒及其乳液进行研究。结果表明，超声和EGCG在减小颗粒粒径方面具有协同作用。当EGCG添加量为0.80%（m/m）时，纳米颗粒粒径最小，Zeta电位绝对值最大。添加EGCG的复合纳米颗粒由晶态向非晶态转变，且荧光强度随EGCG添加量的增加发生依赖性猝灭。与SPA相比，添加EGCG复合纳米颗粒制备乳液的乳化活性和乳化稳定性及氧化稳定性均有所提高。

关键词: 大豆蛋白肽聚集体；(－)-表没食子儿茶素没食子酸酯；纳米颗粒；乳液

Abstract: In this paper, composite nanoparticles consisting of soybean peptide aggregates (SPA) and (-)-epigallocatechin gallate (EGCG) were successfully prepared by ultrasonic treatment and its particle size, zeta potential, fluorescence spectrum and X-ray diffraction pattern were measured. Furthermore, the droplet size and oxidation stability of emulsions stabilized with SPA or the composite nanoparticles were evaluated. The results showed that ultrasound and EGCG had a synergistic effect in reducing particle size. The nanoparticles with 0.80% (m/m) EGCG had the smallest particle size and the largest absolute value of zeta potential. After addition of EGCG, nanoparticles changed from a crystalline to an amorphous state, and its fluorescence intensity was quenched in a EGCG concentration-dependent manner. Compared with the SPA stabilized emulsion, the emulsifying activity, emulsion stability and oxidation stability of the emulsion stabilized with the composition nanoparticles were improved.

Key words: soybean peptide aggregates; (-)-epigallocatechin gallate; nanoparticles; emulsion

中图分类号:

TS214.9

董亚博，兰天，付元涛，孙书境，李萌，江连洲，隋晓楠，张妍. 大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性[J]. 食品科学, 2022, 43(6): 1-7.

DONG Yabo, LAN Tian, FU Yuantao, SUN Shujing, LI Meng, JIANG Lianzhou, SUI Xiaonan, ZHANG Yan. Properties of Soybean Protein Peptide Aggregates and (–)-Epigallocatechin Gallate Composite Nanoparticles and Emulsion Stabilized with It[J]. FOOD SCIENCE, 2022, 43(6): 1-7.

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大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性

Properties of Soybean Protein Peptide Aggregates and (–)-Epigallocatechin Gallate Composite Nanoparticles and Emulsion Stabilized with It

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