摘要
采用静电聚合的方法,将带正电荷的酪蛋白酸钠和带负电荷的果胶通过静电相互作用制备聚电解质复合纳米粒子,研究酪蛋白酸钠与果胶的质量比对复合物粒径大小、粒径分布的多分散性指数的影响规律。通过包埋番茄红素,构建负载番茄红素的果胶/酪蛋白酸钠复合运载体系,研究番茄红素的添加量对番茄红素的封装效率和负载率的影响。通过傅里叶变换红外光谱、透射电子显微镜、热重分析、差示扫描量热仪对三元复合物纳米粒子进行表征,分析复合物的粒径分布、化学结构和表观形态。构建体外模拟胃、肠道消化模型,研究番茄红素在不同pH值和不同浓度的消化道模拟液(模拟胃液、肠液)中的释放行为,测定番茄红素的释放效率。透射电子显微镜、傅里叶变换红外光谱分析结果表明果胶和酪蛋白酸钠之间不是简单的物理混合,而是形成一种具有稳定核壳结构的二元复合物,可以用于包埋番茄红素;差示扫描量热以及热重分析结果表明番茄红素以无定形形式存在于粉末颗粒中,形成果胶/酪蛋白酸钠-番茄红素复合物。当果胶和酪蛋白酸钠的质量比为20%、负载率为8%时,番茄红素的包埋率达到96.93%,此时番茄红素的热稳定性良好,能够在模拟胃液中控制释放,在模拟肠液中大量释放。
Polyelectrolyte composite nanoparticles were prepared by the electrostatic interaction between sodium caseinate with positive charges and pectin with negative charges.The effect of mass ratio between sodium caseinate and pectin on the particle size and polydispersity index(PDI)of composite nanoparticles was studied.A pectin/sodium caseinate composite delivery system loaded with lycopene was constructed to explore the effect of lycopene concentration on the encapsulation efficiency and loading rate of lycopene.Fourier transform-infrared spectroscopy(FT-IR),transmission electron microscopy(TEM),thermogravimetric analysis(TGA)and differential scanning calorimetry(DSC)were used to characterize the ternary composite nanoparticles and analyze its particle size distribution,chemical structure and apparent morphology.In order to determine the release efficiency of incorporated lycopene from the composite nanoparticles,an simulated gastric and intestinal digestion model in vitro was established.The release behavior of lycopene in simulated gastric and intestinal fluids with different pH values was evaluated.The results of TEM and FT-IR showed that pectin and sodium caseinate were not simply physically mixed,but could form a binary compound with stable core-shell structure,which could be used for the encapsulation of lycopene.The results of DSC and TGA showed that lycopene existed inside the powder particles in an amorphous form,thus forming a pectin/sodium caseinate-lycopene complex.The encapsulation rate of lycopene reached 96.93%when the ratio of pectin to sodium caseinate was 20%and the loading rate was 8%.Under these conditions,lycopene had good thermal stability,and it was released in a controlled in simulated gastric fluid and released in a large amount in simulated intestinal fluid.
作者
王擎宇
王梦遥
黄慧敏
蒋云
董会彬
陈蕾
WANG Qingyu;WANG Mengyao;HUANG Huimin;JIANG Yun;DONG Huibin;CHEN Lei(Anhui Provincial Key Laboratory of Ecological Engineering and Biotechnology,School of Life Sciences,Anhui University,Hefei 230601,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第19期83-89,共7页
Food Science
基金
大学生创新创业训练计划项目(201810357276)
安徽省自然科学基金项目(1808085QC86)
安徽省教育厅重点项目(KJ2018A0033)
安徽大学博士科研启动基金项目(J01003224)。
关键词
番茄红素
复合运载体系
果胶
酪蛋白酸钠
控释
lycopene
composite delivery system
pectin
sodium caseinate
controlled release