基于自组装的氨基酸/魔芋葡甘聚糖复合水凝胶及其负载姜黄素研究  

Study on Amino Acid/Konjac Glucomannan Hybrid Hydrogel Based on Self-Assembly and Its Curcumin Loading

作　　者：蔡晶洁 王晓婵 鲁景雯 杨本旭 武淑芬[1] CAI Jingjie;WANG Xiaochan;LU Jingwen;YANG Benxu;WU Shufen(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Lida Food Technology Co.,Ltd.,Tianjin 300393,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津利达食品科技有限公司,天津300393

出　　处：《食品科技》2024年第12期239-248,共10页Food Science and Technology

基　　金：国家自然科学基金青年项目(32201956)。

摘　　要：文章利用芴甲氧羰酰基(Fmoc)-氨基酸(Fmoc-苯丙氨酸,FmocF;Fmoc-酪氨酸,FmocY)与魔芋葡甘聚糖(Konjac glucomannan,KGM)自组装构建复合水凝胶,用于脂溶性功能因子姜黄素(Curcumin,Cur)的负载,并对水凝胶的结构特征和物理性能进行评价。结果表明,Fmoc-氨基酸可自组装形成纳米纤维进而形成三维网络结构;与FmocF或FmocY水凝胶相比,复合水凝胶(FmocF-KGM或FmocY-KGM)的弹性模量(G′)和黏性模量(G′′)均有增加,随着KGM质量比的增加,复合水凝胶在水溶液和缓冲溶液中的保留率显著提高,表明复合水凝胶具有更高的机械强度和更好的稳定性;在24 h内,Cur在FmocF(10 mg/mL)和FmocY(10 mg/mL)水凝胶中释放率分别为70%和60%,而在复合水凝胶中的释放率降低至40%左右。因此,KGM的添加使得复合水凝胶的网络结构更加致密,从而提高了复合水凝胶的机械强度,同时实现了在生理pH值条件下对Cur的可控释放。In this study,Fmoc-amino acids(Fmoc-phenylalanine,FmocF;Fmoc-tyrosine,FmocY)and konjac glucomannan(KGM)were self-assembled to construct a composite hydrogel for the loading of curcumin(Cur),a liposoluble functional factor,and the structural features and physical properties of the hydrogels were evaluated.The results showed that Fmoc-amino acids could self-assemble to form nano-fibres and thus three-dimensional network structures formed;the elastic modulus(G')and viscous modulus(G")of the composite hydrogels(FmocF-KGM or FmocY-KGM)were increased compared with FmocF or FmocY hydrogels,and the retention rate of the composite hydrogels in aqueous and buffer solutions was significantly enhanced with the increase of the mass ratio of KGM.The retention rate of the composite hydrogels in aqueous and buffer solutions raised significantly with the increase of KGM mass ratio,indicating that the composite hydrogels had higher mechanical strength and better stability;the release rates of Cur in FmocF(10 mg/mL)and FmocY(10 mg/mL)hydrogels were 70%and 60%,respectively,during 24 h,whereas in the composite hydrogels,the release rate was reduced to about 40%.Thus,the addition of KGM resulted in a denser network structure of the composite hydrogels,which improved the mechanical strength of the composite hydrogels and also achieved a controlled release of Curunderphysiological pH conditions.

关 键 词：自组装 水凝胶 多糖 稳定性 

分 类 号：TS201.7[轻工技术与工程—食品科学]