文章摘要
樊永康,项婷,崔心禹,夏琛,叶虔臻,沈建福.负载槲皮素的酪蛋白-果胶纳米粒子的构建[J].精细化工,2019,36(7):
负载槲皮素的酪蛋白-果胶纳米粒子的构建
Construction of casein-pectin nanoparticles loaded with quercetin
投稿时间:2018-11-22  修订日期:2019-03-05
DOI:
中文关键词: 槲皮素  静电吸附  酪蛋白  果胶  稳定性
英文关键词: quercetin  electrostatic adsorption  casein  pectin  stability
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位E-mail
樊永康 浙江大学 15958026634@163.com 
项婷 浙江大学  
崔心禹 浙江大学  
夏琛 浙江大学  
叶虔臻 浙江大学  
沈建福 浙江大学 20375510@qq.com 
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中文摘要:
      利用静电吸附法构建酪蛋白-果胶静电复合体,并用此复合物包埋槲皮素,以提高槲皮素的稳定性。首先在酸性条件下制备酪蛋白-果胶复合物,发现酪蛋白与果胶的质量比为1:2时,复合物的透光度最高,为0.81。在不同的pH(2.0~7.0)条件下,酪蛋白-果胶复合物相对于酪蛋白表现出更好的稳定性。当CaCl2溶液浓度为20 mg/mL,酪蛋白-果胶复合物粒径最小,为346.1 nm。紫外可见光谱表明槲皮素已经被包埋到酪蛋白-果胶复合物内部。DPPH和ABTS试验表明槲皮素被包埋后表现出了更好的水溶性和抗氧化性(p<0.05)。60 ℃(巴氏杀菌)加热下,包埋槲皮素的复合物酪蛋白-槲皮素-果胶表现出较好的热稳定性(p<0.05)。体外模拟消化试验表明酪蛋白-槲皮素-果胶具有较好的缓释能力,可用来包埋一些敏感性的物质。
英文摘要:
      Casein-pectin electrostatic complex was constructed by electrostatic adsorption, and quercetin was encapsulated in the complex to improve the stability of quercetin. Casein-pectin composites were prepared under acidic conditions. It was found that the highest transmittance was 0.81 when the concentration ratio of Casein-pectin was 1:2. Under different pH (2.0~7.0) conditions, Casein-pectin complex exhibited better stability than Casein. When the concentration of CaCl2 was 20 mg/mL, the diameter of Casein-pectin composite was the smallest, which was 346.1 nm. UV-vis curves showed that quercetin had been embedded in the Casein-pectin complex. DPPH and ABTS experiments demonstrated that quercetin showed better water-solubility and antioxidant activity (p < 0.05). The complex of Casein-quercetin-pectin showed good thermal stability (p < 0.05) when heated at 60 ℃ (pasteurization). The vitro digestion experiment indicated that Casein-quercetin-pectin had good sustained release ability.
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