摘要
为通过微胶囊化提高螺旋藻多酚的稳定性。利用玉米醇溶蛋白(Zein)和多孔淀粉(porous starch,PS)对螺旋藻多酚(polyphenol,Phe)进行包埋,制备了螺旋藻多酚-多孔淀粉(Phe-PS),螺旋藻多酚-多孔淀粉-玉米醇溶蛋白(Phe-PS-Zein)两种微胶囊,并对Phe,Phe-PS和Phe-PS-Zein进行了微观结构和稳定性、抗氧化性及体外模拟消化性质的比较。结果表明,Phe-PS微胶囊在芯壁比1:10、温度80℃、磁力搅拌时间120 min条件下,包埋率为60.29%;Phe-PS-Zein微胶囊在芯壁比1:10、壁材比1:1、搅拌时间90 min、温度60℃和pH7时包埋率最高,达86.93%。XRD和XPS图谱结果表明,添加Zein后,晶体衍射峰强度有所降低,主要与Zein的无定型结构有关。DSC分析结果表明,蛋白做壁材改善了微胶囊热稳定性。通过对抗氧化性、稳定性以及体外缓释效果的测定发现,与游离Phe和Phe-PS相比,Phe-PS-Zein对DPPH自由基清除力和Fe3+的还原力提高。综上,Phe-PSZein颗粒可以作为螺旋藻多酚的有效递送载体。本研究结果有望为Phe的高值化利用提供理论和实验基础。
To improve the stability of Spirulina polyphenols through microencapsulation.Two types of microcapsules,Phe-PS and Phe-PS-Zein were prepared by embedding zein and porous starch(PS)in spirulina polyphenols(Phe).The microstructure,stability,antioxidant activity,and in vitro simulated digestion properties of Phe,Phe-PS,and Phe-PS-Zein were compared.The results showed that under the conditions of core to wall ratio of 1:10,temperature of 80℃,and magnetic stirring time of 120 minutes,the embedding rate of Phe-PS microcapsules was 60.29%.The encapsulation efficiency of Phe-PS-Zein microcapsules was the highest at core to wall ratio of 1:10,wall to material ratio of 1:1,stirring time of 90 minutes,temperature of 60℃,and pH of 7,reached 86.93%.The XRD and XPS spectra indicated that the diffraction peak intensity of the crystal decreased after the addition of zein,which was mainly related to the amorphous structure of zein.DSC analysis showed that the addition of protein as wall material improved the thermal stability of microcapsules.Compared with free Phe and Phe-PS,Phe-PS-Zein showed an increased ability to scavenge DPPH radicals and reduce Fe3+ by measuring its antioxidant activity, stability, and in vitro sustained-release effect. In summary, the Phe- PS-Zein particles could serve as an effective delivery carrier for Spirulina polyphenols. The results of this study would be expected to provide a theoretical and experimental basis for the high-value utilization of Phe.
作者
钟秋帆
李崴
孙玮鸿
李方巍
曾名湧
ZHONG Qiufan;LI Wei;SUN Weihong;LI Fangwei;ZENG Mingyong(Sanya Oceanographic Institution,Ocean University of China,Sanya 572000,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
出处
《食品工业科技》
CAS
北大核心
2024年第10期198-206,共9页
Science and Technology of Food Industry
基金
海南省重点研发计划项目(ZDYF2021XDNY283)。
关键词
螺旋藻多酚
多孔淀粉
玉米醇溶蛋白
微胶囊
结构表征
稳定性
抗氧化活性
体外消化
Spirulina polyphenols
porous starch
zein
microcapsule
structure characterization
stability
antioxidant activity
in vitro digestion
