米糠多糖提高葡萄籽原花青素热稳定性和抗氧化性的研究

Study on enhancing thermal stability and antioxidant activity of grape seeds proanthocyanidin by rice bran Polysaccharide

葡萄籽原花青素(grape seed procyanidin,GSP)是一种对人体健康有益的功能活性物质,但由于它的结构稳定性和生物活性受环境影响较大,限制了其在食品领域的应用。在本研究中,将米糠多糖(rice bran polysaccharide,RBP)与葡萄籽原花青素通过自组装制成非共价复合物,使用浊度、粒径、PDI与电位测量为评价指标考察复合比例与pH对复合物颗粒形成的影响,探究了复合物的比例对其抗氧化能力与热稳定性的影响。结果表明:当结合比例为多糖∶多酚为1∶1(w/w),环境pH为6.0时,所制得的复合物粒径约为185.9 nm,电位约为-9.7 mV,傅里叶红外光谱表明复合物之间的主要作用力为氢键和疏水相互作用,GSP与RBP形成复合物后界面张力更低,能快速吸附在油水界面上,其抗氧化能力与热稳定性也得到增强。因此,RBP-GSP复合物颗粒有望能拓宽GSP在食品方面的应用,提高米糠多糖的附加值。

Grape seed proanthocyanidin is a kind of functional active substance beneficial to human health,but its structural stability and biological activity are greatly affected by the environment,which limits its application in food field.In this study,rice bran polysaccharide and grape seed proanthocyanidin were self-assembled into a non-covalent complex.Turbidity,particle size,PDI and potential measurements were used as evaluation indexes to investigate the effects of complex ratio and pH on the formation of complex particles,and to explore the effects of complex ratio on its antioxidant capacity and thermal stability.The results showed that when the binding ratio was polysaccharide:polyphenol was 1∶1(w/w),when the ambient pH was 6.0,the particle size of the composite was about 185.9 nm,and the potential was about-9.7 mV.Fourier infrared spectroscopy showed that the main forces between the compounds were hydrogen bond and hydrophobic interaction,and the interfacial tension of the compound formed by GSP and RBP was lower,and it could be quickly adsorbed on the oil-water interface.Its antioxidant capacity and thermal stability are also enhanced.Therefore,RBP-GSP complex granules are expected to broaden the application of GSP in food and increase the added value of rice bran polysaccharide.