鳙鱼肽壳聚糖纳米颗粒的制备及体外性质研究  

Preparation and in vitro properties of bighead carp peptide chitosan nanoparticles

作　　者：郑昌亮 孙洁 陈梦婷 汪兰[2,3] 石柳 丁安子 乔宇[2,3] 李新 曲映红[1] 吴文锦 ZHENG Changliang;SUN Jie;CHEN Mengting;WANG Lan;SHI Liu;DING Anzi;QIAO Yu;LI Xin;QU Yinghong;WU Wenjin(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Institute of Agro-Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,P.R.China,Wuhan 430064,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [3]农业农村部农产品冷链物流技术重点实验室,湖北武汉430064

出　　处：《食品与发酵工业》2023年第12期17-22,共6页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD0901805);湖北省青年拔尖人才培养计划项目。

摘　　要：该研究通过离子凝胶法制备了负载鳙鱼肽的壳聚糖纳米颗粒。以包封率为主要指标,粒径、多分散性指数(polydispersity index,PDI)和Zeta电位值为参照指标,通过单因素试验筛选出最佳制备条件,并对包封前后多肽在模拟消化中的保留率进行了分析。结果表明,鳙鱼肽壳聚糖纳米颗粒最佳制备条件为:壳聚糖分子质量为50 kDa,壳聚糖溶液pH值为4,壳聚糖溶液质量浓度为0.5 mg/mL,壳聚糖与三聚磷酸钠质量比为6∶1。最佳条件下包封率为79.6%,粒径为212 nm,PDI值为0.411,Zeta电位值为+30.8 mV。傅里叶红外光谱表明,壳聚糖与三聚磷酸钠产生了交联,鳙鱼肽被包封在了壳聚糖纳米颗粒中。与未包封的肽相比,鳙鱼肽壳聚糖纳米颗粒热稳定性提高,并且提高了多肽在模拟消化过程中的保留率。该研究可为鳙鱼肽在食药生产中的应用提供一定的参考。In this study,chitosan nanoparticles loaded with bighead carp peptides were prepared by the ion gel method.Taking the encapsulation efficiency as the main index and the particle size,polydispersity index(PDI),and Zeta potential as the reference indexes,the optimal preparation conditions were screened out by single-factor experiments,and the retention rate of the peptides before and after encapsulation in simulated digestion was analyzed.Results showed that the optimal preparation conditions for bighead carp peptide-chitosan nanoparticles were that:the molecular mass of chitosan was 50 kDa,the pH of the chitosan solution was 4,the concentration of the chitosan solution was 0.5 mg/mL,and the mass ratio of chitosan to sodium tripolyphosphate was 6∶1.Under the optimal conditions,the encapsulation rate was 79.6%,the particle size was 212 nm,the PDI value was 0.411,and the Zeta potential value was+30.8 mV.Fourier transform infrared spectroscopy showed that chitosan and sodium tripolyphosphate were cross-linked and bighead carp peptides were encapsulated in chitosan nanoparticles.Compared with unencapsulated peptides,bighead carp peptide-chitosan nanoparticles have improved thermal stability and improved peptide retention during simulated digestion.This study can provide some reference for the application of bighead carp peptides in food and drug production.

关 键 词：鳙鱼肽 壳聚糖 离子凝胶 纳米颗粒 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TB383.1[轻工技术与工程—食品科学与工程]