姜黄素和γ-谷维素提高麦醇溶蛋白乳液的理化稳定性  

Improved physicochemical stability of gliadin-coated emulsions in presence of curcumin and gamma oryzanol

作　　者：胡晓 杨婷婷[1,2] 覃小丽 刘雄[1,2] 钟金锋[1,2] HU Xiao;YANG Tingting;QIN Xiaoli;LIU Xiong;ZHONG Jinfeng(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Engineering Education,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715

出　　处：《食品与发酵工业》2024年第11期143-150,共8页Food and Fermentation Industries

基　　金：重庆市自然科学基金项目(cstc2019jcyj-msxmX0113)。

摘　　要：为提高基于麦醇溶蛋白(gliadin,Gli)的O/W乳液的理化稳定性,以姜黄素(curcumin,Cur)和γ-谷维素(gamma oryzanol,GO)分别与Gli制备复合物,并采用实验和理论计算联合的方法探究Gli与Cur、Gli与GO之间的相互作用及其对乳液稳定性的影响。与Gli(接触角θ_(ow)为62.43°)相比,Gli-Cur复合物和Gli-GO复合物具有更好的表面润湿性(θ_(ow)分别为71.94°和89.45°),其稳定的乳液表面平均直径分别降低16.46%和29.22%,而弹性和黏度则有所提高。此外,Gli-Cur复合物和Gli-GO复合物稳定的乳液过氧化值比Gli稳定的乳液过氧化值分别低1.92、1.74 mmol/kg,表现出较高的氧化稳定性。红外光谱、分子对接和分子动力学模拟的结果表明,Gli与Cur、Gli与GO之间存在氢键、疏水相互作用和静电相互作用,其中静电相互作用主导了Gli-Cur和GliGO复合物的形成;Gli-Cur的结合能(-2.11×10^(5)k J/mol)低于Gli-GO的结合能(-1.89×10^(5)k J/mol),表明Gli和Cur的结合强度更大,这可能更利于增强Gli-Cur复合物乳液的凝胶网络结构强度。该研究从实验和理论计算角度阐明了Gli-Cur复合物和Gli-GO复合物对乳液稳定性的影响机制,为提高Gli基乳液稳定性提供一定参考。To improve the physicochemical stability of gliadin(Gli)-based O/W emulsions,curcumin(Cur),and gamma oryzanol(GO)were used to prepare complexes with Gli.The interactions between Gli and Cur,Gli and GO and their effects on emulsion stability were investigated by experimental approach and theoretical calculation.Compared with Gli(contact angleθow=62.43°),the Gli-Cur complex and Gli-GO complex had better surface wettability(θow=71.94°and 89.45°,respectively).The surface-mean diameter of emulsions stabilized by the complexes of Gli-Cur and Gli-GO was reduced by 16.46%and 29.22%,respectively.The elasticity and viscosity of emulsions stabilized by the complexes were improved.In addition,the peroxide value of emulsions stabilized by the Gli-Cur complex and Gli-GO complex was 1.92 mmol/kg and 1.74 mmol/kg,respectively,which was lower than that of the Gli-stabilized emulsion.The decreased peroxide value suggested that emulsions prepared with the complexes had high oxidation stability.The results of infrared spectroscopy,molecular docking,and molecular dynamics simulation showed that there were hydrogen bonding,hydrophobic and electrostatic interactions between Gli and Cur,and between Gli and GO.The electrostatic interaction dominated the formation of Gli-Cur and Gli-GO complexes.The binding energy of Gli-Cur(-2.11×10^(5) kJ/mol)was lower than that of Gli-GO(-1.89×10^(5) kJ/mol),indicating that great binding strength of Gli and Cur may contribute to the enhancement of the gel network structure strength of emulsion prepared with Gli-Cur complex.In this study,the influence mechanism of the Gli-Cur complex and Gli-GO complex on emulsion stability was clarified from the perspective of experiments and theoretical calculation,which provided a theoretical basis for improving the stability of Gli-based emulsion.

关 键 词：麦醇溶蛋白 姜黄素 γ-谷维素 分子动力学模拟 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]