豌豆蛋白-姜黄素纳米颗粒的稳定性及抗氧化活性  

Stability and Antioxidant Activity of Pea Protein-curcumin Nanoparticles

作　　者：任杰 卢知浩 吴晗硕 曲令航 刘文颖 李国明[1] Ren Jie;Lu Zhihao;Wu Hanshuo;Qu Linghang;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 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]中国农业大学工学院,北京100083

出　　处：《中国食品学报》2024年第11期118-126,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：中轻集团科技创新基金项目(ZQ2022JC-QN08)的支持。

摘　　要：保持和增加生物活性物质的稳定性和生物效价是功能性食品研发的关键。采用pH驱动法,以豌豆蛋白作为包埋材料进行豌豆蛋白-姜黄素纳米颗粒(PP-Cur)的制备,并评价其稳定性及其抗氧化性。以姜黄素保留率为评价指标,研究PP-Cur纳米颗粒在不同温度、光照条件以及模拟胃肠道条件下的稳定性,对ABTS自由基的清除作用。采用FRAP法测定其总抗氧化能力。结果表明,在75,85℃和95℃下处理2 h后PP-Cur中姜黄素的保留率显著高于游离姜黄素的保留率;在紫外光下照射3 h后PP-Cur纳米颗粒中的姜黄素的保留率仍为(89.9±1.95)%,显著高于游离姜黄素(P<0.05);胃肠道模拟消化后PP-Cur纳米颗粒中的姜黄素的保留率仍保持为(94.38±1.93)%,显著高于游离姜黄素经胃肠道模拟消化后的保留率(P<0.05);PP-Cur纳米颗粒ABTS自由基清除能力为0.119 mol TE/g,DPPH自由基清率为71.27%,FRAP值为0.019 mol FeSO_(4)/g,因此,豌豆蛋白的包封作用可以保护姜黄素并保持和提高姜黄素的抗氧化能力。结论:用豌豆蛋白包封姜黄素可以提高姜黄素的稳定性和抗氧化活性,提示豌豆蛋白可作为疏水生物活性物质的递送基质。Maintaining and increasing the stability and bioefficacy of bioactive substances is the key to the development of functional foods.In this study,the pH-driven method was used to prepare pea protein-curcumin nanoparticles(PP-Cur)using pea protein as the embedding material and evaluate their stability and their antioxidant properties,using curcumin retention rate as the evaluation index to study the PP-Cur nanoparticles at different temperatures,light conditions.The stability of PP-Cur nanoparticles under different temperature,light conditions and simulated gastrointestinal conditions was investigated.Its scavenging effect on ABTS free radicals was examined and its total antioxidant capacity was determined by FRAP method.The results showed that the retention rate of curcumin in PP-Cur was significantly higher than that of free curcumin after treatment at 75,85 and 95℃for 2 h.The retention rate of curcumin in PP-Cur nanoparticles after irradiation under UV light for 3 h was still(89.9±1.95)%,which was significantly higher than that of free curcumin(P<0.05),and that after simulated digestion in gastrointestinal tract,the retention rate of curcumin in PP-Cur nanoparticles remained(94.38±1.93)%,which was significantly higher than that of free curcumin after gastrointestinal simulated digestion(P<0.05).In addition,it was concluded that PP-Cur nanoparticles with ABTS radical scavenging capacity of 0.119 mol TE/g,DPPH radical scavenging rate of 71.27%and FRAP value of 0.019 mol FeSO_(4)/g,the encapsulation of pea protein could maintain and improve the antioxidant capacity of curcumin.In summary,the results demonstrated that pea protein encapsulated curcumin could effectively improve the stability and antioxidant activity of curcumin and could be used as a delivery matrix for hydrophobic bioactive substances.

关 键 词：pH驱动 豌豆蛋白 姜黄素 稳定性 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]