摘要
以乳清分离蛋白纤维(WPN)与两种多糖菊粉(Inu)和透明质酸(HA)为原料,通过反溶剂沉淀法制备两种水溶性β-胡萝卜素纳米粒子,研究其理化性质和体外消化特性。结果表明,乳清分离蛋白纤维复合菊粉纳米颗粒(WPN/Inu/BC)和复合透明质酸纳米颗粒(WPN/HA/BC)的电位为(+48.27±0.65)mV和(+44.83±0.8)mV,包封率为(94.34±1.35)%和(99.02±0.17)%,DPPH自由基清除活性为(61.20±2.08)%和(68.85±1.84)%。WPN/Inu/BC和WPN/HA/BC复合粒子中BC半衰期为15 d和16 d。荧光光谱表明:乳清分离蛋白纤维与多糖复合后暴露出更多的疏水基团,从而与BC更好地复合。红外光谱结果显示:多糖和β-胡萝卜素一些吸收峰发生偏移,说明它们与乳清分离蛋白纤维发生相互作用。体外模拟消化试验表明:WPN/多糖/BC复合粒子具有较好的控释能力。
This research was conducted by right of adopting anti-solvent method to prepare two kinds of water-solubleβ-carotene nanoparticles and conducting the research of its physicochemical properties and in vitro digestive characteristics based on the materials of whey protein nanofibrils and two polysaccharides including inulin and hyaluronic acid.The results showed that the Zeta potential of the WPN/Inu/BC and WPN/HA/BC were(+48.27±0.65)mV and(+44.83±0.8)mV as well as the encapsulation efficiencies were(94.34±1.35)%and(99.02±0.17)%,respectively;the DPPH free radical scavenging activity were(61.20%±2.08)%and(68.85%±1.84)%and the half-lives of BC in WPN/Inu/BC and WPN/HA/BC composite particles were 15 d and 16 d,respectively.Fluorescence spectra showed that whey protein nanofibrils compounded with polysaccharides were exposed more hydrophobic groups to better compound with BC.Fourier-transform infrared spectroscopy indicated that some absorption peaks of polysaccharides andβ-carotene shifted,suggesting the formation of interaction among whey protein nanofibrils.In vitro simulated digestion experiments show that WPN/polysaccharide/BC composite particles had good controlled release ability.
作者
李媛
傅玉颖
李泽亚
张超
李贞鹏
苏欢欢
Li Yuan;Fu Yuying;Li Zeya;Zhang Chao;Li Zhenpeng;Su Huanhuan(School of Food and Bioengineering,Zhejiang Gongshang University,Hangzhou 310018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第12期25-32,共8页
Journal of Chinese Institute Of Food Science and Technology
