乳清蛋白-海藻酸二醛乳液的消化特性研究  

Studies on Digestive Characteristics of Whey Protein-alginate Dialdehyde Emulsions

作　　者：吴莎萍 吴长玲 吴峰华[1] 何志平[1] 刘兴泉[1] 王鹏[1] Wu Shaping;Wu Changling;Wu Fenghua;He Zhiping;Liu Xingquan;Wang Peng(College of Food and Health,Zhejiang A&F University,Hangzhou 311300)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300

出　　处：《中国食品学报》2024年第11期95-106,共12页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为研究乳清蛋白(WPI)和海藻酸二醛(ADA)间的相互作用对O/W乳液中姜黄素体外消化的影响,采用紫外光谱、荧光光谱和红外光谱分析探究WPI和ADA间的相互作用,通过测定液滴尺寸、流变性、界面吸附率、乳化活性、浊度和分析姜黄素的释放特性研究复合物对乳液的影响。结果表明,在动态可逆共价键-席夫碱键的驱动下,WPI-ADA复合物改善了乳液的界面吸附率、乳化活性、液滴尺寸和浊度。与WPI乳液相比,WPI-ADA复合物乳液的界面吸附率和乳化活性等均有所提高。当ADA添加量为WPI的0.8%时,乳液的液滴尺寸较小(214.5 nm)、浊度较低(30061.8),乳化活性指数(295.2 m^(2)/g)和乳化稳定性(0.617)较高。此外,WPI-ADA复合物乳液在模拟胃肠液中具有较高的稳定性,并且提高了姜黄素的生物利用度。The interactions between whey protein(WPI)and alginate dialdehyde(ADA)identified by UV-vis spectroscopy,fluorescence spectroscopy and infrared spectroscopy were investigated for effects on the in vitro digestive properties of curcumin in O/W emulsions.The influence of the complexes on the emulsions was studied by droplet size,rheological properties,interfacial adsorption rate,emulsifying activity,turbidity and curcumin release characteristics.The results showed that the interfacial adsorption rate,emulsifying activity,droplet size and turbidity of emulsions driven by dynamic reversible covalent bond-Schiff base bond were improved.Compared with WPI emulsions,WPI-ADA complexes emulsions had higher interfacial adsorption rate and emulsifying activity.When the amount of ADA added was 0.8%of WPI,the emulsions had smaller droplet size(214.5 nm),lower turbidity(30061.8),higher emulsifying activity(295.2 m^(2)/g),and better emulsifying stability(0.617).Furthermore,the WPI-ADA complexes emulsions,which were more stable in simulate gastrointestinal fluid,promoted the bioavailability of curcumin.

关 键 词：疏水性活性物质 蛋白-多糖复合物 分子间相互作用 体外消化 

分 类 号：TS201.2[轻工技术与工程—食品科学]