摘要
采用纳米粒度仪、透射电镜、傅里叶红外光谱技术研究乳清蛋白(whey protein,WP)/矢车菊素-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)纳米粒的微观结构变化,并分析纳米粒的体外消化稳定性和贮藏稳定性。WP 80℃水浴加热30 min后,调节pH值至中性,以C3G与WP体积比1∶80混匀,再加入8 mmol/L CaCl2制备纳米粒,此时纳米粒子的直径为(275.51±3.15)nm,PdI值为(0.28±0.01),电位为(-16.92±1.04)mV,包埋率为(97.09±2.39)%,载药量为(2.43±0.05)%。透射电镜表明WP包埋C3G后,纳米粒子由空心纳米球状变为典型的“核-壳”结构。红外光谱结果显示WP二级结构与C3G结合后发生改变,α-螺旋和β-转角减少,β-反向折叠和无规卷曲增加。在模拟体外消化中,WP-C3G纳米粒中C3G释放率达到(87.25±3.72)%,与未结合WP的C3G相比,其降解率下降(51.34±0.52)%。在避光贮藏20 d后,C3G的最终保留率为(42.62±2.33)%,而WP-C3G中C3G的保留率为(64.14±1.70)%。结果表明,C3G与WP结合后能够有效改善其胃肠消化稳定性和贮藏稳定性。
The microstructure of whey protein(WP)/cyanidin-3-O-glucoside(C3G)nanoparticles was studied by a nanometer particle size analyzer,transmission electron microscopy and Fourier transform infrared spectrometry,and the digestion stability in vitro and storage stability were analyzed as well.Nanoparticles with an average diameter of(275.51±3.15)nm,PdI of(0.28±0.01),zeta potential of(?16.92±1.04)mV,encapsulation efficiency of(97.09±2.39)%and loading efficiency of(2.43±0.05)%were prepared successfully under the following conditions:heating WP in a water bath at 80℃for 30 min,homogenously mixing it with C3G:WP at a volume ratio of 1:80 after pH adjustment to 7,and finally adding 8 mmol/L CaCl2.Transmission electron microscopy showed that after encapsulating C3G,the nanoparticles changed from hollow nanospheres to typical“core-shell”structures.The results of infrared spectroscopy showed that the secondary structure of whey protein was changed after binding with C3G;the contents ofα-helix andβ-turn were reduced,while the contents ofβ-sheet and random coil were increased.After in vitro digestion,the release rate of C3G from the WP-C3G nanoparticles was(87.25±3.72)%,and the degradation rate of C3G decreased by(51.34±0.52)%as compared with free C3G.After being stored for 20 days in the dark,the retention rate of free and encapsulated C3G were(42.62±2.33)%and(64.14±1.70)%,respectively.The results showed that the gastrointestinal digestion stability and storage stability of C3G can be effectively improved after being encapsulated with whey protein.
作者
钱柳
米亚妮
陈雷
滕慧
QIAN Liu;MI Yani;CHEN Lei;TENG Hui(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第10期14-20,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31801459,31701520)
中国博士后面上项目(2018M642551)
福建省科技厅面上项目(2019J01393)
福建农林大学“校杰青”项目(kxjq17012)。
作者简介
第一作者简介:钱柳(1996-)(ORCID:0000-0001-5312-4128),女,硕士研究生,研究方向为农产品加工及贮藏工程。E-mail:qian_liu1@163.com;通信作者:滕慧(1985-)(ORCID:0000-0003-1930-586X),女,讲师,博士,研究方向为食品生物技术。E-mail:tenghui850610@hotmail.com。
