WPI/SPI双蛋白乳液对二氢槲皮素增溶效果、稳定性、抗氧化活性及生物可及性的影响

doi:10.7506/spkx1002-6630-20260209-072

摘要/Abstract

摘要： 为解决二氢槲皮素（dihydroquercetin，DHQ）水溶性差、生物可及性低的问题，同时缓解单一动物源蛋白环境负荷，以乳清分离蛋白（whey protein isolate，WPI）和大豆分离蛋白（soybean protein isolate，SPI）为复合乳化剂制备双蛋白乳液。探究5 种WPI/SPI质量比（100∶0、70∶30、50∶50、30∶70、0∶100）乳液对DHQ增溶效果、体系稳定性、体外消化特性及抗氧化活性的影响。结果表明，乳液经100 ℃水浴、100 r/min振荡孵育15 min时，DHQ溶解度最高；WPI/SPI配比为70∶30的乳液理化特性优异，界面张力低、分散性好，对DHQ的增溶效果最佳，且该配比乳液在pH 6.0～8.0、NaCl浓度≤0.5 mol/L环境中稳定性良好，对DHQ的光保护效果最优，4 ℃避光贮藏28 d后DHQ保留率最高（（58.19±1.20）%）。体外消化实验显示，70∶30配比乳液中DHQ生物转化率为（80.56±1.50）%、生物可及性达56.82%，与纯WPI乳液无显著差异，表明用SPI部分替代WPI不会影响DHQ的生物可及性。此外，70∶30与50∶50配比乳液的1,1-二苯基-2-三硝基苯肼、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率显著高于单一蛋白乳液，具有良好的抗氧化活性。本研究可为开发新型动植物双蛋白基DHQ递送系统及其在食品体系中的应用提供理论依据。

关键词: 二氢槲皮素；双蛋白乳液；溶解度；稳定性；消化特性；抗氧化活性

Abstract: To overcome the problems of poor water solubility and low bioaccessibility of dihydroquercetin (DHQ) and to alleviate the environmental burden caused by single animal-derived proteins, emulsions were prepared using blends of whey protein isolate (WPI) and soybean protein isolate (SPI) as emulsifiers. The effects of five WPI/SPI mass ratios (100:0, 70:30, 50:50, 30:70, and 0:100) on the solubilization capacity, system stability, in vitro digestion characteristics, and antioxidant activity of encapsulated DHQ were systematically investigated. The results showed that DHQ solubility reached its highest level when emulsions were incubated in a 100 ℃ water bath with shaking at 100 r/min for 15 min. The emulsion with a WPI/SPI ratio of 70:30 exhibited excellent physicochemical properties, including low interfacial tension and good dispersibility, and achieved the optimal solubilization of DHQ. Moreover, this emulsion remained stable at pH 6.0–8.0 and NaCl concentration lower than 0.5 mol/L, and had the best photoprotective effect on DHQ. After 28 days storage at 4 ℃ in the dark, DHQ showed the highest retention rate at (58.19 ± 1.20)%. In vitro digestion experiments revealed that the biotransformation rate and bioaccessibility of DHQ in the 70:30 emulsion were (80.56 ± 1.50)% and 56.82%, respectively, which were not significantly different from those in the emulsion stabilized with only WPI, indicating that partial substitution of WPI with SPI did not impair the bioaccessibility of DHQ. In addition, the emulsions with WPI/SPI ratios of 70:30 and 50:50 exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activity than emulsions stabilized with single proteins, demonstrating superior antioxidant capacity. This study provides a theoretical basis for the development of novel DHQ delivery systems based on blends of animal-and plant-derived proteins and their applications in food systems.

Key words: dihydroquercetin; dual-protein-stabilized emulsion; solubility; stability; digestion characteristics; antioxidant activity

中图分类号:

TS201.7

张园园，李嘉欣，刘思萱，阳建，李靖文，李玉邯，钟姝凝. WPI/SPI双蛋白乳液对二氢槲皮素增溶效果、稳定性、抗氧化活性及生物可及性的影响[J]. 食品科学, 2026, 47(19): 124-135 https://doi.org/10.7506/spkx1002-6630-20260209-072

ZHANG Yuanyuan, LI Jiaxin, LIU Sixuan, YANG Jian, LI Jingwen, LI Yuhan, ZHONG Shuning. Effects of Emulsions Stabilized with WPI and SPI Blends on the Solubilization, Stability, Antioxidant Activity, and Bioaccessibility of Dihydroquercetin[J]. FOOD SCIENCE, 2026, 47(19): 124-135 https://doi.org/10.7506/spkx1002-6630-20260209-072

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WPI/SPI双蛋白乳液对二氢槲皮素增溶效果、稳定性、抗氧化活性及生物可及性的影响

Effects of Emulsions Stabilized with WPI and SPI Blends on the Solubilization, Stability, Antioxidant Activity, and Bioaccessibility of Dihydroquercetin

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