甜玉米芯多糖纳米乳微胶囊制备及释放

Preparation and Release of Sweet Corncob Polysaccharide Nano Emulsion Microcapsules

目的改善甜玉米芯多糖(SCP)大分子特性以及稳定性,促进SCP的肠道吸收。方法将SCP水溶液制备成油包水型(W/O)甜玉米芯多糖纳米乳液(SCP-NE),以复合蛋白为壁材制备成SCP-NE微胶囊,采用单因素试验、Box-Behnken设计和响应面法优化SCP-NE微胶囊制备工艺,以粒径分析、红外光谱分析、热重分析,对SCP-NE微胶囊物化性质进行研究,并进行体外模拟胃肠液释放研究。结果制备SCP-NE微胶囊最佳条件为麦芽糊精(MD)与大豆分离蛋白(SPI)的质量比为2∶3、芯壁比为1∶2、总体固形物含量为20%,此时包封率达到(87.6±1.3)%。体外模拟胃肠液释放结果表明,SCP-NE微胶囊在2 h的胃液消化中释放率为8.83%,在模拟肠液中1 h的释放量为62.87%。结论以MD和SPI作为壁材制备的SCP-NE微胶囊在胃肠液释放中具有良好的缓释性能。

The work aims to improve the macromolecular properties and stability of sweet corncob polysaccharide(SCP)and promote the intestinal absorption of SCP.The aqueous solution of SCP was prepared into water-in-oil(W/O)sweet corncob polysaccharide nano emulsion(SCP-NE),and the composite protein was used as the wall material to prepare SCP-NE microcapsules.Single factor test,Box-Behnken design and response surface method were used to optimize the preparation process of SCP-NE microcapsules.The physical and chemical properties of SCP-NE microcapsules were studied by particle size analysis,infrared spectral analysis,and thermogravimetric analysis,and the release of gastric and intestinal fluid was simulated in vitro.The optimal conditions for preparing SCP-NE microcapsules were mass ratio of maltodextrin(MD)to soy protein isolate(SPI)of 2∶3,core to wall ratio of 1∶2,total solid content of 20%,and encapsulation rate of(87.6±1.3)%.The results of simulated gastric and intestinal fluid release in vitro showed that the release rate of SCP-NE microcapsules was 8.83%in gastric fluid digestion for 2 h,and 62.87%in simulated intestinal fluid for 1 h.SCP-NE microcapsules prepared with MD and SPI as wall materials have good slow-release performance in gastroenteric fluid release.