WPI和WPI-EGCG构建姜黄素纳米乳液的体外消化差异  

Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(-)-Epigallocatechin-3-gallate

作　　者：李艳新 陈立莹 李雁[1] 解新安[1] 李璐[1] LI Yanxin;CHEN Liying;LI Yan;XIE Xin’an;LI Lu(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2024年第1期1-7,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501471)。

摘　　要：选择接枝率为3%和4%的乳清分离蛋白(whey protein isolate,WPI)-表没食子儿茶素没食子酸酯((-)-epigallocatechin-3-gallate,EGCG)接枝物为乳化剂构建姜黄素纳米乳液,探究纳米乳液体外模拟消化过程中游离脂肪酸(free fat acid,FFA)释放和消化特性的差异。结果表明,EGCG的结合可能导致WPI分子结构的展开;与WPI相比,WPI-EGCG稳定乳液的界面膜厚度增加了31.6 nm。WPI-EGCG接枝物稳定的乳液的粒径分散度和平均粒径较小,形成的纳米乳液更加稳定,可以更好地促进脂质消化。4%WPI-EGCG稳定的纳米乳液在肠消化120 min后的最终FFA释放率达到85.13%。并且接枝还提高了系统中封装的姜黄素的生物可及性。In this study,the release of free fat acids(FFA)from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate(WPI)-(-)-epigallocatechin-3-gallate(ECGG)graft copolymers with 3%and 4%grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI.It was found that binding to EGCG might cause the unfolding of WPI,and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion.The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion.After 120 minutes of intestinal digestion,the final release rate of FFA from the nanoemulsion stabilized with 4%WPI-EGCG was 85.13%.Also,the graft treatment improved the bioaccessibility of curcumin encapsulated in the system.

关 键 词：乳清分离蛋白-表没食子儿茶素没食子酸酯接枝物 纳米乳液 体外消化 游离脂肪酸释放 

分 类 号：TS201.2[轻工技术与工程—食品科学]