酪蛋白胶束-果胶复合物微胶囊对大黄素的负载作用  

Loading performance of micellar casein-pectin composite microcapsules for emodin

作　　者：杨敏[1] 瓦文强 梁慧光[1] 季伟[1] 李茜[1] YANG Min;WA Wenqiang;LIANG Huiguang;JI Wei;LI Qian(College of Science,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第12期24-31,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32060549);甘肃省自然科学基金(22JR5RA861);甘肃农业大学伏羲杰出人才培育计划(Gaufx-02J02)。

摘　　要：大黄素(emodin,E)是大黄中的主要活性成分,是一种疏水性分子。酪蛋白胶束(micellar casein,MC)是乳中酪蛋白的天然存在形态。该文采用荧光分析法研究了不同果胶(pectin,P)添加量下酪蛋白胶束与大黄素的结合作用,解析了果胶-酪蛋白胶束@大黄素(P-MC@E)复合物粒径及结构,评价了复合物的DPPH自由基和ABTS阳离子自由基清除活性,并通过模拟胃肠消化实验分析了复合物中大黄素的释放状况。结果显示,P-MC复合体系中,当果胶与酪蛋白胶束比例为0∶10~5∶5时,酪蛋白胶束与大黄素的结合作用均为疏水作用,二者结合常数大于103。随着果胶添加量的增加,P-MC@E复合物粒径逐渐增大,但其红外谱图没有显著变化。另外,复合物的DPPH自由基和ABTS阳离子自由基清除活性较游离大黄素显著提升,且随果胶添加量的增加而显著增大。与P-MC形成复合物后,大黄素的胃肠模拟消化释放率降低。研究结果可为大黄素的负载和递送提供参考依据。Emodin(E),the main active ingredient in rhubarb,is a hydrophobic molecule.Micellar casein(MC)is the natural state of caseins in milk.In this study,the interaction between MC and E was calculated by fluorescence analysis with the addition of pectin(P).The average size and structure of P-MC@E complexes were analyzed,as well as their DPPH free radical and ABTS cationic radical scavenging activities.In addition,the release profiles of emodin from the complexes were evaluated by a simulated gastrointestinal digestion experiment.Results showed that the major interaction between MC and emodin was hydrophobic forces in the P-MC system with the ratio of P to MC in the range of 0∶10-5∶5,the binding constant of which was greater than 103.With the increase of pectin content,the particle size of P-MC@E complexes increased gradually,but its infrared spectra did not change significantly.Furthermore,the DPPH free radical and ABTS cationic radical scavenging activities of the complexes were significantly higher than those of free emodin,which increased with the increase of pectin content.After binding with P-MC,the release rate of emodin during simulated gastrointestinal digestion decreased.The results could provide basic references for the loading and delivery of emodin.

关 键 词：大黄素 酪蛋白胶束 果胶 结合机理 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]