玉米纤维胶-乳清分离蛋白Maillard共聚物对姜黄素乳液稳定性和消化特性的影响  

Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions

作　　者：朱巧梅 于晓雯 陈海涛[2] 殷丽君[3] ZHU Qiaomei;YU Xiaowen;CHEN Haitao;YIN Lijun(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2021年第15期10-18,共9页Food Science

基　　金：国家自然科学基金面上项目(31771934);北京工商大学北京市食品风味化学重点实验室开放课题(SPFW2020YB01);天津市教委科研计划项目(2019KJ205)。

摘　　要：以玉米纤维胶(corn fiber gum,CFG)、乳清分离蛋白(whey protein isolate,WPI)为基质制备Maillard反应产物,探究不同热处理时间下CFG-WPI Maillard共聚物对乳液稳定性的影响;并进一步采用不同乳化剂制备包载姜黄素的乳液体系,并探究其消化特性。结果表明,CFG-WPI Maillard共聚物最佳制备条件为加热温度60℃、相对湿度79%、反应时间96 h。与单一CFG、WPI以及CFG-WPI混合物相比,CFG-WPI Maillard共聚物制备的姜黄素乳液粒径以及澄清指数较小,且对pH值、Ca^(2+)浓度等外界环境因子表现出较强的抵抗力,说明CFG-WPI Maillard共聚物制备的乳液稳定性最高。姜黄素乳液消化特性结果表明,CFG的加入有助于减缓脂质水解速率,与单一WPI相比,CFG以及CFG-WPI混合物制备的乳液中姜黄素的生物有效性较高。而对于共聚物构建的乳液体系而言,粒径是影响姜黄素乳液消化特性以及生物有效性的一个重要因素。本研究为了解CFG-WPI Maillard共聚物乳液的形成规律及消化特性提供了一定的参考,同时为CFG的增值利用提供了新途径。In the present study,Maillard conjugates were prepared by reacting corn fiber gum(CFG)with whey protein isolate(WPI),and the effects of CFG-WPI conjugates obtained at different thermal treatment times on the stability of oil-in-water(O/W)emulsions were investigated.O/W emulsions encapsulating curcumin were prepared using different emulsifiers and evaluated for in vitro digestibility.The obtained results indicated that the optimum conditions to prepare CFG-WPI conjugates were as follows:heating temperature 60℃,humidity 79%and reaction time 96 h.Compared with CFG,WPI,CFG-WPI physical mixture,CFG-WPI conjugates resulted in smaller particle size and lower clarification index of emulsion systems.In addition,CFG-WPI conjugates increased the resistance of emulsions to external environmental factors such as pH and calcium concentrations,thus significantly improving the stability of emulsions.The in vitro digestion profile of curcumin-loaded emulsions suggested that the presence of CFG retarded the hydrolysis of lipids in emulsions.Compared with WPI,CFG and CFG-WPI mixtures and conjugates improved the bioavailability of curcumin.The particle size of curcumin-loaded emulsions stabilized by CFG-WPI conjugates was an important factor affecting its in vitro digestibility and bioavailability.This study may provide a basis for understanding the formation mechanism and digestion properties of CFG-WPI conjugates-stabilized emulsions,and simultaneously open up a new way to achieve the value-added utilization of CFG.

关 键 词：姜黄素 玉米纤维胶 美拉德共聚物 乳液 体外消化 

分 类 号：TS202.3[轻工技术与工程—食品科学]