食品科学 ›› 2025, Vol. 46 ›› Issue (20): 75-87.doi: 10.7506/spkx1002-6630-20250512-058

• 食品化学 • 上一篇    下一篇

负载花色苷的卵清蛋白/多糖纳米复合物的制备、表征及稳定性

毛水芳,曾渝钧,田金虎,叶兴乾   

  1. (1.浙江大学生物系统工程与食品科学学院,浙江 杭州 310058;2.浙江大学无锡锡山现代农业联合研究中心,江苏 无锡 214117;3.浙江大学中原研究院,河南 郑州 450000)
  • 出版日期:2025-10-25 发布日期:2025-09-16
  • 基金资助:
    浙江省重点研发计划项目(2022C02017)

Preparation, Characterization and Stability of Ovalbumin/Polysaccharide Nanocomplexes Loaded with Anthocyanins

MAO Shuifang, ZENG Yujun, TIAN Jinhu, YE Xingqian   

  1. (1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Zhejiang University-Wuxi Xishan Modern Agriculture Joint Research Center, Wuxi 214117, China; 3. Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China)
  • Online:2025-10-25 Published:2025-09-16

摘要: 为提高花色苷(anthocyanin,ACN)的理化稳定性,本研究以卵清蛋白(ovalbumin,OVA)为载体,分别联合壳聚糖(chitosan,CS)、羧甲基纤维素、阿拉伯胶及透明质酸(hyaluronic acid,HA)4 种多糖,采用静电自组装法构建了4 种负载ACN的纳米复合物递送体系。所制备的纳米复合物均表现出较高的ACN包埋率(58.87%~65.84%)。采用透射电镜、紫外-可见光谱、傅里叶变换红外光谱、X射线衍射等手段对其结构特征进行了系统表征,并进一步评价其抗氧化能力、热稳定性、贮藏稳定性及胃肠道稳定性。结果表明,在pH 2.0条件下,所有纳米复合物均表现出较小的平均粒径和良好的Zeta电位。纳米复合物各组分间可通过静电吸引和氢键相互作用结合。在光照条件下,纳米复合物OVA-ACN-HA展现出最优的热稳定性和贮藏稳定性,且具有良好的生物相容性。同时,该体系表现出显著的抗氧化能力,其对1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基的清除能力分别为游离ACN的1.03~2.16 倍和1.38~1.64 倍。模拟胃肠道消化实验结果显示,OVA-ACN-CS纳米复合物体系具有优异的胃肠道稳定性,其在4 h消化后的ACN保留率约为游离ACN的3.81 倍,并具备良好的可控持续释放性能。本研究结果可为提高ACN的稳定性和花色苷类功能性食品的开发提供理论依据。

关键词: 卵清蛋白;花色苷;多糖;纳米复合物;稳定性?

Abstract: To enhance the physicochemical stability of anthocyanins (ACN), this study developed four ACN-loaded nanocomplex delivery systems by electrostatic self-assembly using ovalbumin (OVA) as the carrier in combination with four different polysaccharides, namely chitosan (CS), carboxymethyl cellulose, arabic gum, and hyaluronic acid (HA), respectively. All prepared nanocomplexes exhibited high ACN encapsulation efficiency (58.87%–65.84%). The structural properties of the nanocomplexes were systematically characterized using transmission electron microscopy (TEM), ultraviolet-visible (UV-Vis) spectroscopy, Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). Furthermore, their antioxidant capacity, thermal stability, storage stability, and gastrointestinal stability were evaluated. The results showed that at pH 2.0, all nanocomplexes exhibited small average particle sizes and favorable zeta potentials. The components of the nanocomplex could interact with each other through a combination of electrostatic attraction and hydrogen bonding. Under light exposure, the OVA-ACN-HA nanocomplex demonstrated the best thermal and storage stability, as well as good biocompatibility. Meanwhile, this system exhibited remarkable antioxidant activity, with its scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals being 1.03–2.16 times and 1.38–1.64 times higher than that of free ACN, respectively. In a simulated gastrointestinal environment, the OVA-ACN-CS nanocomplex exhibited superior stability, showing approximately 3.81 times ACN retention rate after 4 h of digestion as compared to free ACN. Additionally, it demonstrated controlled and sustained release properties. This study provides a theoretical basis for improving the stability of ACN and the development of functional foods enriched with anthocyanins.

Key words: ovalbumin; anthocyanin; polysaccharide; nanocomplex; stability

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