大米蛋白酶解物—黄原胶纳米载体的制备及性质研究  

Preparation and properties of rice protein hydrolysatexanthan gum nanocarriers

作　　者：阳钰祺 颜培洲 程云辉[1] 林亲录[2] 王静[3] 焦叶 YANG Yuqi;YAN Peizhou;CHENG Yunhui;LIN Qinlu;WANG Jing;JIAO Ye(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha,Hunan 410114,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004 [3]北京工商大学食品与健康学院,北京100048

出　　处：《食品与机械》2024年第5期37-42,136,共7页Food and Machinery

基　　金：湖南省自然科学基金(编号:2022JJ30587)。

摘　　要：目的:提高疏水性生物活性物质的水溶性和稳定性。方法:利用大米蛋白酶解物(RPH)和黄原胶(XG),以疏水性模型活性物质姜黄素(Cur)为输送对象,构建了RPH-XG-Cur纳米输送体系,测定并分析纳米粒子的包封效果、稳定性、抗氧化性以及形成机制。结果:RPH-XG-Cur纳米粒子的姜黄素包封率为78.40%,粒径74.78 nm,多分散指数0.36,Zeta电位-27.93 mV,添加黄原胶可显著提高纳米粒子的包封性能以及pH和离子强度稳定性;傅里叶红外光谱和荧光光谱分析表明氢键、静电相互作用和疏水相互作用均参与纳米粒子的形成。结论:RPH-XG纳米体系具有作为疏水性生物活性物质纳米输送载体的应用潜力。Objective:To enhance the water solubility and stability of hydrophobic active substances.Methods:A nano-delivery system of rice protein hydrolysate(RPH)-xanthan gum(XG)-curcumin(Cur)was developed,wherein curcumin served as the delivery object,and the encapsulation efficiency,stability,antioxidant activity,and formation mechanism of the nanoparticles were determined and analyzed.Results:The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%,with a particle size of 74.78 nm,PDI of 0.36,and Zeta potential of-27.93 mV.Remarkably,the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles.Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding,electrostatic interaction,and hydrophobic interaction played crucial roles in nanoparticle formation.Conclusion:RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances.

关 键 词：大米蛋白 酶解物 黄原胶 纳米输送载体 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]