摘要
叶黄素是一种具有抗氧化和护眼功能的类胡萝卜素,然而其溶解稳定性差,吸收利用率低,作为食品功能性成分的应用受限。采用壳寡糖通过美拉德反应修饰玉米醇溶蛋白(MDZ),提高修饰产物对叶黄素的包埋与传递性能,改善叶黄素的稳定性和生物利用率。探究糖基化修饰玉米醇溶蛋白负载叶黄素纳米粒(MDZ-LUT)的最佳制备工艺和性质表征。结果表明:当叶黄素质量浓度为100μg/mL,玉米醇溶蛋白(Zein)与壳寡糖(COS)的质量比为1∶3,加热温度为91℃,加热时间为92.30 min,MDZ-LUT对叶黄素的包封率为(88.79±0.37)%。Nano粒径分析仪和透射电子显微镜(TEM)分析表明,MDZ-LUT纳米粒显示出较小的平均粒径(310.73±5.31)nm和良好分散性(多分散指数PDI为0.23±0.02)。傅里叶红外光谱分析表明,壳寡糖修饰后的玉米醇溶蛋白与叶黄素能够形成纳米复合物包埋结构。抗氧化试验和模拟胃肠液消化试验结果表明,经MDZ包埋叶黄素的自由基清除活性和消化稳定性显著提高。以上结果说明美拉德反应修饰玉米醇溶蛋白可作为一种有效的叶黄素类生物活性物质的包埋和载运体系。
Lutein is a carotenoid which has high antioxidant activity and remarkable protection function on the eye.Unfortunately,it is difficult to play the role as an effective functional component because of its instability,poor solubility in water,and low intestinal absorption rate.In this work,zein was glycosylated with chitosan oligosaccharide by the Maillard reaction to prepare zein/chitosan oligosaccharide(COS)conjugates(MDZ)to improve the encapsulation and delivery properties to lutein.Optimum preparation process conditions and characterization of lutein-loaded MDZ nanoparticles(MDZ-LUT)were investigated.The results revealed that the optimal preparation conditions were:the mass concentration of lutein was 100μg/mL,the mass ratio of zein to COS was 1∶3,temperature was 91℃,and the time was 92.30 min,the encapsulation rate of MDZ-LUT reached(88.79±0.37)%.The MDZ-LUT had a smaller particle size(310.73±5.31)nm,and better polydispersity(polydispersion index PDI 0.23±0.02).The results of FTIR suggested that lutein could be combined and encapsulated better by Maillard-modified zein.Furthermore,the simulated gastrointestinal digestion and antioxidant results showed that the digestive stability and free radical scavenging activity capacity of lutein in MDZ-LUT increased significantly.These findings indicated that the zein/COS nanoparticles obtained by the Maillard reaction might be an efficient and promising delivery system to encapsulate and protect bioactive lutein compounds.
作者
常影
石磊
焦岩
陈浩东
赵丽红
韩赫
CHANG Ying;SHI Lei;JIAO Yan;CHEN Haodong;ZHAO Lihong;HAN He(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,Heilongjiang)
出处
《中国食品学报》
北大核心
2025年第1期181-192,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省自然科学基金项目(LH2023C116)
黑龙江省百千万工程科技重大专项(2021ZX12B09-2)
黑龙江省省属高等学校基本科研业务费科研项目(145209144)
黑龙江省植物性食品加工技术优势特色学科“科技攻关”专项(YSTSXK202204)
齐齐哈尔市科技计划市校合作项目(SXSP-2021001)。
