葵花籽ACE抑制肽的微胶囊制备工艺研究  

Preparation of microcapsule of ACE inhibitory peptides derived from sunflower seeds

作　　者：罗鹏[1,2] 潘思轶[1] 何东平 LUO Peng;PAN Si-yi;HE Dong-ping(College of Food Science and Technology of Huazhong Agriculture University,Wuhan 430070,Hubei,China;Food College of Shihezi University,Shihezi 832003,Xinjiang,China;College of Food Science and Engineering of Wuhan Polytechnic University,Wuhan 430023,Hubei,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]石河子大学食品学院,新疆石河子832003 [3]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《粮食与油脂》2020年第2期84-87,共4页Cereals & Oils

摘　　要：以β-环糊精为壁材研究了葵花籽ACE抑制肽的微胶囊制备工艺及参数。试验结果表明最佳工艺参数:芯壁质量比(葵花籽ACE抑制肽∶β-环糊精)1∶18,包合温度30℃,超声功率150 W,超声时间70 min,在此条件下微胶囊的载药量为4.9%±0.5%。在模拟胃液和肠液中的体外释放实验表明微胶囊化对葵花籽ACE抑制肽起到了一定的缓释效果,且抑制肽活性保持良好,敞口贮藏8 d后ACE抑制率仍可达到29.2%。With β-cyclodextrin as wall materials, the microcapsule preparation process and parameters of ACE inhibitory peptides derived from sunflower seeds were studied. The results showed that the optimum preparation parameters of microencapsulation were the mass ratio of core to wall material(ACEIP: β-cyclodextrin) of 1 ∶ 18, embedding temperature of 30℃, intensity of ultrasonic of 150 W, ultrasonic time of 70 min, under the condition loading quantity of the microcapsule could be up to 4.9 %±0.5 %. In vitro release test in simulated intestinal fluid and simulated gastric fluid showed that the microencapsulation played a certain controlled-release effect, and ACE inhibitory activity of microcapsules kept well in opening storage, ACE inhibition rate could reach 29.2 % after 8 d.

关 键 词：葵花籽 ACE抑制肽 微胶囊 体外释放实验 

分 类 号：TS201.2[轻工技术与工程—食品科学]