乳清蛋白负载茶黄素纳米颗粒的制备和性能  

Preparation and properties of whey protein-supported theaflavins nanoparticles

作　　者：周正江 蒋兴娇 罗延凯 方崇业 ZHOU Zheng-jiang;JIANG Xing-jiao;LUO Yan-kai;FANG Chong-ye(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学茶学院,昆明650201 [2]云南农业大学食品科学技术学院,昆明650201 [3]云南农业大学农学与生物技术学院,昆明650201

出　　处：《湖北农业科学》2025年第3期122-128,共7页Hubei Agricultural Sciences

基　　金：云南省绿色健康食品中泰双边国际联合实验室(202203AP140011);云南农业大学科研启动基金项目(KY2022-54)。

摘　　要：为提高茶黄素的利用率,采用反溶剂法制备乳清蛋白-茶黄素(WP/TF)纳米颗粒,以包埋率和稳定常数为指标,通过单因素和正交试验确定最佳制备工艺,采用粒径、Zeta电位、胃肠模拟消化和贮藏稳定性研究其性能。结果表明,乳清蛋白-茶黄素纳米颗粒最佳制备工艺为WP/TF质量比10∶1、水合温度55℃、水合时间1.5 h,所得的纳米包埋率为85.89%,粒径为(557.05±32.55)nm,Zeta电位为(-58.83±3.05)mV,复溶性和水溶解度较好。胃肠模拟消化下,纳米颗粒中TF释放率显著降低,具有良好的缓释作用,在4℃和25℃条件下贮藏30 d后,包埋率下降,但4℃条件下包埋率仍保持在70%以上。因此,乳清蛋白-茶黄素纳米颗粒具有良好的稳定性和缓释性能,能提高茶黄素的利用率,对茶黄素的开发利用具有重要意义。To improve the utilization rate of theaflavins,the reverse-solvent method was used to prepare whey protein-theaflavins(WP/TF)nanoparticles.The embedding rate and stability constant were used as indexes.The optimal preparation process was determined by single factor and orthogonal tests,and the performance of particle size,Zeta potential,gastrointestinal simulated digestion and storage stability were studied.The results showed that the optimum preparation process for whey protein-theaflavins nanoparticles was the WP/TF mass ratio of 10∶1,hydration temperature of 55℃,and hydration time of 1.5 h.The resulting nanoembedding rate was 85.89%,particle size was(557.05±32.55)nm,Zeta potential was(-58.83±3.05)mV,and the resolubility and water solubility were good.Under simulated gastrointestinal digestion,the TF release rate of nanoparticles was significantly reduced,and it had a good slow release effect.After 30 days of storage at 4℃and 25℃,the inclusion rate decreased,but the inclusion rate remained above 70%at 4℃.Therefore,whey protein-theaflavins nanoparticles exhibited good stability and slow release performance and could improve the utilization rate of theaflavins,which was highly important for the development and utilization of theaflavins.

关 键 词：茶黄素 乳清蛋白 纳米颗粒 利用率 

分 类 号：TS201.2[轻工技术与工程—食品科学]