扁豆多肽微胶囊制备及体外缓释性和抗氧化性研究

Preparation of Lentil Polypeptide Microcapsules and Study on in Vitro Digestion,Slow Release and Antioxidant

为提高扁豆多肽的稳定性,使扁豆多肽在消化系统中更好地释放其生物活性,以扁豆多肽为研究对象,采用锐孔-凝固浴法制备扁豆多肽微胶囊。以自制扁豆多肽为芯材,海藻酸钠为壁材,通过单因素和正交试验确定微胶囊的最优制备工艺,并建立模拟体外消化模型,分析其在胃肠环境中的缓释特性以及抗氧化能力。试验结果表明,微胶囊最优制备工艺条件为芯壁比1:3、氯化钙质量分数3%、吐温80用量0.2 g、固化时间30 min,在该条件下制备的微胶囊产品,包埋率达79.54%。经过6 h模拟消化,扁豆多肽微胶囊的释放率达73.19%,DPPH自由基和ABTS自由基的清除率分别为79.7%、81.3%。上述结果表明,扁豆多肽微胶囊具有良好的缓释性能和抗氧化能力,可为今后多肽相关产品的开发提供一定的试验依据。

In order to improve the stability of lentil polypeptide and enable it to better release its biological activity in the digestive system,this paper took lentil polypeptide as the research object and prepared lentil polypeptide microcapsules by the method of piercing hole-coagulation bath.Using lentil polypeptide as core material,sodium alginate as wall material,and embedding rate as evaluation index,the optimal preparation process of lentil polypeptide microcapsules was determined by single factor and orthogonal tests,and a simulated in vitro digestion model was established to analyze the slow-release characteristics and antioxidant capacity of lentil polypeptide microcapsules in gastrointestinal environment.The experimental results showed that the microcapsule product prepared under the conditions of 1:3 core to wall ratio,3%calcium chloride mass fraction,0.2 g Tween 80 dosage,and 30 min curing time had an embedding rate of 79.54%.After 6 hours of simulated digestion,the release rate of lentil peptide microcapsules reached 73.19%,and the clearance rates of DPPH and ABTS free radicals were 79.7%and 81.3%,respectively.The above results indicated that lentil polypeptide microcapsules had good slow-release performance and antioxidant capacity,which provided certain experimental basis for the development of peptide related products in the future.