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不同均质次数SPI-维生素D3纳米粒子结构与性质研究 被引量:4

Structure and Properties of Soy Protein Isolate-Vitamin D3 Nano-particles Complex under Different Homogenization Times
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摘要 为了提高维生素D3的光稳定性,采用高压均质技术制备大豆分离蛋白(SPI)维生素D3纳米粒子,研究了均质次数对SPI维生素D3纳米粒子中SPI结构和维生素D3光稳定性的影响。结果表明:与对照样品相比,高压均质2次时,SPI维生素D3纳米粒子负载率提高了27.7%,平均粒径由145.20 nm减小至82.00 nm,浊度逐渐减小,粒径分布更均一;SPI维生素D3纳米粒子中SPI的表面疏水性增大,内源荧光光谱荧光强度增强;傅里叶红外光谱结果显示,高压均质后SPI维生素D3纳米复合物的二级结构发生改变,当均质次数不超过2次时,α-螺旋和β-折叠逐渐转变成β-转角,均质次数为3、4次时,样品发生了不溶性聚集;经过2次高压均质处理后,样品中维生素D3的光稳定性显著提高,与对照样品相比,紫外线照射4 h后维生素D3的质量分数提高了166.6%。本研究表明,采用高压均质技术制备SPI维生素D3纳米粒子是提高维生素D3光稳定性的有效方法。 In order to improve the light stability of vitamin D3(VD3),the soy protein isolate-vitamin(SPIVD3)nano-particles were prepared by high pressure homogenization.The influences of homogenization times on the SPI structure and VD3 light stability in SPIVD3 nano-particles were investigated.The results showed that when the times of high pressure homogenization was 2,compared with the sample without high pressure homogenization,the loading efficiency of SPIVD3 nano-particles was increased to 27.7%;the average particle size was reduced from 145.20 nm to 82.00 nm,the turbidity was gradually decreased and the particle size distribution was more uniform.Two times high-pressure homogenization can increase the hydrophobicity of the surface of the SPIVD3 nano-particles and enhance the fluorescence intensity of the endogenous fluorescence spectrum.The results of Fourier transform infrared spectroscopy showed that the secondary structure of SPIVD3 nano-particles was changed after high pressure homogenization.When the number of homogenization times did not exceed 2,α-helix andβ-fold were gradually changed intoβ-turn.When the number of times were 3 or 4,the sample may undergo insoluble aggregation.After twice high-pressure homogenization,the photostability of VD3 in the sample was also improved.Compared with the VD3 control alone,the remaining amount of VD3 was increased to 166.6%after four hours of UV irradiation.Proper high-pressure homogenization was a useful method for making SPIVD3 nano-particles with improved VD3 photostability.
作者 王喜波 陈爽 孙立娜 江连洲 WANG Xibo;CHEN Shuang;SUN Li’na;JIANG Lianzhou(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
出处 《农业机械学报》 EI CAS CSCD 北大核心 2020年第12期341-347,共7页 Transactions of the Chinese Society for Agricultural Machinery
基金 黑龙江省“百千万”工程科技重大专项(2019ZX08B01) 国家大豆产业技术体系项目(CARS04PS28)。
关键词 均质次数 大豆分离蛋白 维生素D3 纳米粒子 光稳定性 homogenization times soy protein isolate vitamin D3 nano-particles photostability
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