纤维化大豆蛋白纳米递送提升桑葚花色苷的显色特性

doi:10.7506/spkx1002-6630-20250604-018

食品科学 ›› 2025, Vol. 46 ›› Issue (22): 186-194.doi: 10.7506/spkx1002-6630-20250604-018

纤维化大豆蛋白纳米递送提升桑葚花色苷的显色特性

陈妮妮，陈于陇，叶明强，岳淑丽，罗政，戴凡炜，陈飞平

（1.华南农业大学食品学院，广东?广州 510642；2.广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东?广州 510610）

发布日期:2025-11-21
基金资助:
现代农业产业技术体系建设专项（CARS-18-ZJ0506）；广东省现代农业产业共性关键技术研发创新团队建设项目（2024CXTD16）；广东省农业农村厅农业科研类及技术推广示范类项目；珠海市社会发展领域科技计划项目（2420004000206）

Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins

CHEN Nini, CHEN Yulong, YE Mingqiang, YUE Shuli, LUO Zheng, DAI Fanwei, CHEN Feiping

(1. College of Food Science, South China Agricultural University, Guangzhou 510642, China;2. Key Lab of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)

Published:2025-11-21

摘要/Abstract

摘要： 为提高桑葚花色苷（mulberry anthocyanin，MA）的显色分辨性和显色稳定性，本实验分析了大豆分离蛋白（soy protein isolate，SPI）及其自组装纤维化处理形成的纤维化大豆分离蛋白（soy protein isolate fibrils，SPF）对MA的纳米递送效果。结果表明，MA主要通过氢键和疏水相互作用负载于SPI和SPF的疏水位点，并形成稳定的纳米复合物。纤维化处理可显著提高大豆蛋白对MA的荷载效果（荷载率96.34% vs 61.25%），并且对MA的显色稳定性及肉眼分辨性有更明显的改善作用。相较于游离型MA，SPF-MA在pH 2～8范围内的颜色变化从三级提升到五级，显色肉眼分辨性显著提高（P＜0.05），同时热稳定性提高了32.90%，在25 ℃条件下贮藏45 d的花色苷降解率降低了44.70%。另外MA在贮藏过程中显色稳定性与温度呈正相关，在4 ℃条件下MA的降解速率常数k相比25 ℃降低了68.63%，半衰期t1/2增加了2.19 倍，经SPI和SPF负载后MA稳定性进一步提高，k和t1/2分别为游离型MA的75.00%和41.25%以及1.33 倍和2.42 倍。综上，SPF可作为提高MA显色分辨性及稳定性的优良载体，SPF-MA纳米复合物有望作为pH值敏感指示剂应用于智能食品包装膜中。

关键词: 大豆蛋白；花色苷；自组装纤维化；纳米递送；指示剂

Abstract: To enhance the color discernibility and stability of mulberry anthocyanins (MA), this study investigated the delivery efficacy of soy protein isolate (SPI) and its self-assembled fibrillated form, soy protein isolate fibrils (SPF), as nanocarriers for MA. The results demonstrated that MA was mainly loaded on the hydrophobic sites of SPI and SPF through hydrogen bonding and hydrophobic interactions, resulting in the formation of stable nanocomplexes. Fibrillation treatment significantly improved the loading efficiency (EE) of soy protein for MA (96.34% vs. 61.25%) and enhanced the color stability and naked-eye discernibility of MA. Compared with free MA, the color change of MA-loaded SPF increased from Grades 3 to 5 over the pH range of 2–8, indicating significantly improved visual discriminability (P < 0.05). Simultaneously, its thermal stability was enhanced by 32.90%, and the degradation rate of anthocyanins after 45 days of storage at 25 ℃ was decreased by 44.70%. Additionally, the color stability of MA was positively correlated with storage temperature. At 4 ℃, the degradation rate constant (k) of MA was reduced by 68.63% compared with that at 25 ℃, and the half-life (t1/2) was extended by 3.19 times. After loading onto SPI and SPF, the stability of MA was enhanced. The k values of the MA-SPI and MA-SPF complexes were only 75.00% and 41.25% of that of free MA, and the t1/2 values were 1.33 and 2.42 times higher than that of free MA, respectively. In conclusion, SPF serves as an excellent carrier for improving the color discernibility and stability of MA. The SPF-MA nanocomplex is expected to be applied as an excellent pH sensitive indicator in intelligent food packaging films.

Key words: soy protein; anthocyanins; self-assembly fibrillation; nano-delivery; indicator

中图分类号:

TS206.4

陈妮妮，陈于陇，叶明强，岳淑丽，罗政，戴凡炜，陈飞平. 纤维化大豆蛋白纳米递送提升桑葚花色苷的显色特性[J]. 食品科学, 2025, 46(22): 186-194.

CHEN Nini, CHEN Yulong, YE Mingqiang, YUE Shuli, LUO Zheng, DAI Fanwei, CHEN Feiping. Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins[J]. FOOD SCIENCE, 2025, 46(22): 186-194.

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纤维化大豆蛋白纳米递送提升桑葚花色苷的显色特性

Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins

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