卵清白蛋白-没食子酸-葡聚糖共聚物对白藜芦醇稳定性和抗氧化性的影响

Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol

采用碱法接枝和干热美拉德反应制备卵清白蛋白-没食子酸-葡聚糖(ovalbumin-gallic acid-dextran,OVAGA-DEX)共聚物,并通过与卵清白蛋白-没食子酸(ovalbumin-gallicacid,OVA-GA)和卵清白蛋白-葡聚糖(ovalbumin-dextran,OVA-DEX)的比较,分析其理化性质以及对白藜芦醇稳定性和抗氧化性的影响。结果表明:GA或DEX与OVA共价结合,改变OVA的二级结构组成,并提高了其亲水性和乳化稳定性;3种共聚物(OVAGA、OVA-DEX以及OVA-GA-DEX)在Pickering乳液中的粒径分布较均匀,其中OVA-GA-DEX具有更小的平均粒径((85.07±10.74)nm)并显示出其更好的稳定效果;OVA-GA-DEX的包埋有效地保护了白藜芦醇,防止其氧化或降解,并使白藜芦醇具有较高的抗氧化能力。

Ovalbumin-gallic acid-dextran(OVA-GA-DEX)conjugate was prepared by alkali grafting and dry hot Maillard reaction and its physicochemical properties and effects on the stability and antioxidant activity of resveratrol(RES)were analyzed by comparing with those of ovalbumin-gallic acid(OVA-GA)and ovalbumin-dextran(OVA-DEX).Results showed that covalent binding of GA or DEX with OVA could change the secondary structure compositions of OVA and improve its hydrophilicity and emulsification stability.The particle size distribution of three conjugates(OVA-GA,OVA-DEX and OVA-GA-DEX)in the Pickering emulsion was more uniform.OVA-GA-DEX had a smaller average particle size((85.07±10.74)nm),suggesting its better stability.The encapsulated OVA-GA-DEX can effectively protect RES from oxidation or degradation,and provide RES with higher antioxidant capacity.