大豆蛋白/κ-卡拉胶冷致凝胶的制备及控释特性  

Preparation and Controlled Release Property of Soy Protein/κ-Carrageenan Cold-Set Gels

作　　者：杨晓泉[1] 周小玲[1] 王晓园[1] 尹寿伟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2011年第12期115-120,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(21076087)

摘　　要：为构建具有控释特性的可食性输送载体,利用转谷氨酰胺酶交联大豆蛋白与κ-卡拉胶形成蛋白/多糖复合冷致凝胶,分析了复合凝胶的微结构与流变学性质,并将复合凝胶冷冻干燥压制成片剂,对其在模拟胃肠液中对核黄素的控释特性和释放动力学进行了分析.结果表明:复合凝胶呈现致密的网络结构,κ-卡拉胶的加入增强了复合凝胶的强度和硬度,荷载核黄素则弱化了复合凝胶的强度和硬度;在模拟消化道中,复合凝胶及片剂胃液释放1h的累积释放率低于17%,移入肠液后9h累积释放率为75%～100%,缓释效果良好;核黄素在模拟胃液和肠液中的释放机制不同,分别由Fick扩散和非Fick扩散控制.In order to construct edible conveying carriers with excellent controlled release properties,soy protein/κ-carrageenan mixed cold-set gels were produced via the crosslinking of microbial transglutaminase(MTGase).Then,the microstructure and rheological properties of the mixed gels were analyzed,and the tablets flaked by the gels via the freeze-drying were used as the controlled release carriers for ribof lavin to investigate the release properties and the release dynamics in simulated gastrointestinal fluid.The results show that(1) the mixed gels are structurally in dense network;(2) κ-carrageenan improves the strength and hardness of the mixed gels,while ribof lavin weakens the gel properties;(3) in simulated gastrointestinal condition,the one-hour accumulative release rate of the gels and the tablets for ribof lavin in simulated gastric fluid is lower than 17% but ranges from 75% to 100% after a moving to simulated intestinal fluid for 9h,which means that both the gels and the tablets have sustained release effect for ribof lavin.In addition,it is found that the release mechanisms of ribof lavin in simulated gastric and intestinal fluids are different from each other;specifically,one is controlled by Fick diffusion while the other is by non-Fick diffusion.

关 键 词：大豆蛋白 Κ-卡拉胶 复合冷致凝胶 片剂 核黄素 控制释放 

分 类 号：TS201.1[轻工技术与工程—食品科学]