转谷氨酰胺酶诱导复合蛋白冷致凝胶性能及对茶碱的控释研究  

Transglutaminase cross-linking treatments of composite protein cold-set hydrogels as controlled delivery devices for theophylline

作　　者：王晓园[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2010年第3期95-98,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B04)

摘　　要：利用转谷氨酰胺酶(MTG酶)诱导大豆分离蛋白-明胶形成复合蛋白冷致凝胶并将其用作茶碱的控释载体,同时对其在模拟胃液和肠液中的控释特性进行研究。结合动态流变测试盒扫描电镜技术研究了复合冷致凝胶性质和表面形态。结果表明:大豆分离蛋白-明胶复合蛋白冷致凝胶呈现致密的网络结构,制备的冷致凝胶在模拟胃液中均呈现溶胀状态,在模拟肠液中逐渐被消化,且其在模拟胃液中溶胀率较低。凝胶在模拟胃液(pH1.2)中的释药率相对模拟肠液(pH7.4)要快,水凝胶对于茶碱的保护能保持至少5h,因此,MTG酶诱导的复合蛋白冷致凝胶对于功能食品的开发将有深远影响。Cross- linking of microbial transglutaminase （MTGase） was applied during production of protein hydrogels via incubation and heating treatment. Also the centrelled release of theophylline from hydrogels was investigated under the conditions of mimic gastric and intestinal fluid.The gel properties and the structure of the hydrogels were studied combined with the dynamic rheological analysis and electron microscopy scanning technique.The results showed that structure of the hydrogels was dense network and the swelling ratio of the hydrogels in acid medium was low,while they were all digested in intestinal fluid at pH 7.4.Furthermore,the release ratio of the hydrogels in the gastric fluid（pill.2） was higher than that in intestinal fluid（ pH7.4）, all hydrogels types provided good protection of theophylline for at least 5h.They should be of great interest to developers of innovative functional foods.

关 键 词：大豆分离蛋白 明胶 茶碱 水凝胶 释放 

分 类 号：TS201.1[轻工技术与工程—食品科学]