pH驱动法制备豌豆蛋白-姜黄素纳米颗粒及其结构表征  

Preparation and Structural Characterization of Pea Protein-Curcumin Nanoparticles by pH-Driven Method

作　　者：任杰 卢知浩 吴晗硕 曲令航 焦芯茹 刘文颖 李国明[1] Ren Jie;Lu Zhihao;Wu Hanshuo;Qu Linghang;Jiao Xinru;Liu Wenying;Li Guoming(Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food and Fermentation Industries,Beijing 100015;Department of Environment and Life Sciences,Beijing University of Technology,Beijing 100124;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 100096;College of Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国食品发酵工业研究院、北京市蛋白功能肽工程技术研究中心,北京100015 [2]北京工业大学环境与生命学部,北京100124 [3]北京农学院食品科学与工程学院,北京100096 [4]中国农业大学工学院,北京100083

出　　处：《中国食品学报》2024年第10期215-226,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁夏回族自治区重点研发计划项目(2021BEG 02027)。

摘　　要：姜黄素的水溶性较差且不稳定性,阻碍了其广泛应用。以植物蛋白为姜黄素的输送载体,可以有效提高其溶解性和稳定性。采用pH驱动法,利用豌豆蛋白(PPI)实现姜黄素的纳米包封,通过单因素实验考察pH组合、姜黄素质量浓度和豌豆蛋白质量浓度对豌豆蛋白-姜黄素纳米颗粒装载率的影响。以装载效率、负载量为指标,通过响应面法试验优化PPI-Cur纳米颗粒的制备工艺,得到PPI-Cur纳米颗粒的最优制备工艺,即:pH组合为pH 13和pH 8,姜黄素质量浓度为0.455 mg/mL,豌豆蛋白质量浓度为43.64 mg/mL。对最优工艺制备的PPI-Cur纳米颗粒,从粒径、ζ电位、外观形貌、紫外光谱和二级结构进行系统表征,结果显示PPI-Cur纳米颗粒的平均粒径为(254.5±9.0)nm,ζ电位为(-39.7±0.14)mV,PPI-Cur纳米颗粒体系稳定,姜黄素与豌豆蛋白之间存在络合作用,PPI-Cur纳米颗粒的二级结构发生变化,β-折叠由33.6%显著减少至25%(P<0.05),无规卷曲从23%显著增至31%(P<0.05)。研究结果为pH驱动方法制备PPI-Cur纳米复合物提供了最优工艺,也为植物蛋白基输送系统的开发应用提供了参数依据。The poor water solubility and instability of curcumin hinders its widespread application.The use of plant proteins as delivery vehicles for curcumin can effectively improve its solubility and stability.A pH-controlled method was used to realise the nanoencapsulation of curcumin using pea protein(PPI),and the effects of pH combination,quality concentration of curcumin and quality concentration of pea protein on the loading rate of pea protein-curcumin nanoparticles were investigated by one-way experiments.Taking the loading efficiency and loading amount as indicators,the preparation process of PPI-curcumin nanoparticles was optimised by response surface methodology experiments,and the optimal preparation process of PPI-curcumin nanoparticles was obtained,i.e.the pH combinations of pH 13 and pH 8,the mass concentration of curcumin at 0.455 mg/mL,and the mass concentration of pea protein at 43.64 mg/mL.The PPI-Cur nanoparticles prepared by the optimal process were then systematically characterized in terms of particle size,ζ-potential,appearance and morphology,UV spectra and secondary structure changes.The results showed that the average particle size of the PPI-Cur nanoparticles was(254.5±9.0)nm,theζ-potential was(-39.7±0.14)mV,the PPI-Cur nanoparticle system was stable,and the complex interaction between curcumin and pea protein complexation existed,and the secondary structure of PPI-Cur nanoparticles changed,with a significant decrease inβ-folding from 33.6%to 25%(P<0.05)and a significant increase in random curling from 23%to 31%(P<0.05).The results provide an optimal process for the preparation of PPI-Cur nanocomplexes by pH-driven methods and a parametric basis for the development and application of plant protein-based delivery systems.

关 键 词：pH驱动法 豌豆蛋白 姜黄素 结构表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]