姜黄素/糖基化鹰嘴豆蛋白凝胶缓释体系的研究  

Research on Sustained Release System of Curcumin/Glycosylated Chickpea Protein Gel Liposome

作　　者：石文 陈志杰 SHI Wen;CHENG Zhijie(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing,Guangdong 526061,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061

出　　处：《肇庆学院学报》2024年第5期90-97,共8页Journal of Zhaoqing University

基　　金：广东省普通高校青年创新人才项目(2020KQNCX097)。

摘　　要：改性鹰嘴豆蛋白是一种有潜力的递送体系.实验通过单因素、正交优化实验制备糖基化鹰嘴豆蛋白凝胶递送体系:鹰嘴豆蛋白:葡萄糖比例为1:1,加热时间1.5 h,pH为7,加热温度95℃时,糖基化鹰嘴豆蛋白凝胶接枝度为28.33%,包封率94.40%,载装量7.29μg/mg.高于鹰嘴豆蛋白凝胶包封率22.66%,载装量5.91μg/mg.利用糖基化鹰嘴豆蛋白凝胶包埋姜黄素,6 h后测得姜黄素溶解率为6.49%,糖基化鹰嘴豆蛋白凝胶具有良好的缓释功能,在功能食品递送系统中具有应用前景.The glycosylated chickpea protein gel prepared in this experiment has good embedding effect.The glycosylated chickpea protein gel delivery system was prepared by single factor and orthogonal optimization.When the ratio of glucose to chickpea protein is 1:1,the heating time is 1.5 h,the pH is 7,and the heating temper-ature is 95℃,the grafting degree of glycosylated chickpea protein is 28.33%,the encapsulation rate is 94.40%,and the loading capacity is 7.29 ug/mg.The encapsulation rate of unglycosylated chickpea protein was 22.66%and the loading capacity was 5.91 ug/mg.The glycosylated protein gel coated with curcumin was placed into dial-ysis bag in phosphate buffer solution.After 6 h of dissolution,the dissolution rate of curcumin was 6.49%.There-fore,glycosylated chickpea protein gel has good slow-release function,so glycosylated chickpea protein has a broad application prospect in the field of functional food.

关 键 词：鹰嘴豆蛋白凝胶 糖基化改性 接枝度 包封率 缓释功能 

分 类 号：TS201.2[轻工技术与工程—食品科学]