摘要
蛋白质和多糖作为胶体结构化组分,其改性后组装形成的胶体囊泡是一种独特类型的人工细胞,具有良好的膜渗透性,因此被广泛应用于细胞工程、生物传感、药物输送和功能食品等领域。基于此,本研究拟以氨基化牛血清白蛋白(BSA-NH_(2))和羧基化葡聚糖(DEX-COOH)为构筑基元,利用Pickering乳液模板法构建胶体囊泡,优化复合物浓度、油/水体积比及交联剂浓度,探究不同温度下的储藏稳定性及包载不同分子量葡聚糖的能力。结果发现,复合物浓度为20 mg/mL、油/水体积比10:1、交联剂浓度0.75 mg/mL的条件下可得到形态稳定、分散均匀且具有稳定光滑球形及完整膜结构的胶体囊泡,其粒径为4.29±1.11μm。囊泡在4℃条件下储藏0、4、7 d均具有良好稳定性,粒径分别为5.13±1.15、4.81±1.03和5.01±1.33μm,可有效包载分子量≤70 kDa的葡聚糖。因此,该囊泡可作为亲水性活性组分的有效载体,广泛应用于食品活性组分递送。
As colloidal structural components,the colloidal vesicles formed by the modified proteins and polysaccharides were a unique type of artificial cells with good membrane permeability,so they were widely used in cell engineering,biosensing,drug delivery and functional foods.Based on this,this study aimed to construct colloidal vesicles with aminoized bovine serum albumin(BSA-NH2)and carboxylated dextran(DEX-COOH)as the building blocks,and use Pickering emulsion template method to optimize complex concentration,oil/water volume ratio and crosslinker concentration.The storage stability at different temperatures and the ability to contain dextran with different molecular weight were investigated.Results showed that colloidal vesicles with stable morphology,uniform dispersion,stable smooth spherical shape and complete membrane structure were obtained under the conditions of compound concentration of 20 mg/mL,oil/water volume ratio of 10:1 and crosslinker concentration of 0.75 mg/mL,with size of 4.29±1.11μm.The vesicles were stable at 4℃ on 0,4 and 7 d,with sizes of 5.13±1.15,4.81±1.03 and 5.01±1.33μm,respectively,and could effectively contain dextran with molecular weight≤70 kDa.Therefore,the vesicles can be used as an effective carrier of hydrophilic active components and widely used in food active component delivery.
作者
郭茜茜
李丹
杨永利
李丽
伊高阳
姚晓琳
GUO Qianqian;LI Dan;YANG Yongli;LI Li;YI Gaoyang;YAO Xiaolin(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China;School of Life Science and Technology,Xi'an Jiaotong University,Xi'an 710049,China)
出处
《食品工业科技》
北大核心
2025年第2期94-103,共10页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(32272475,32302276)
陕西省教育厅项目(22JC013)
陕西省科学技术厅项目(2023-JC-QN-0198)。
关键词
牛血清白蛋白
葡聚糖
囊泡
稳定性
包封性
bovine serum albumin
dextran
vesicles
stability
encapsulation
作者简介
郭茜茜(1998−),女,硕士研究生,研究方向:食品胶体功能化,E-mail:2934933361@qq.com;通信作者:姚晓琳(1982−),女,博士,教授,研究方向:食品胶体功能化,E-mail:yaoxiaolin1113@163.com。