共封装硒肽和VE微胶囊制备及其理化特性

Preparation and Physicochemical Properties of Microcapsules Loaded with Selenium-Enriched Peptides and VE

通过乳化-冷冻干燥联合技术构建微胶囊体系,以实现对具有不同极性的物质(亲水性硒肽和亲脂性VE)的稳态化共封装。以包埋率作为参考,通过单因素试验考察壁材浓度、硒肽和VE含量等工艺参数对包埋效果的影响。傅里叶变换红外光谱和扫描电子显微镜图像表明微胶囊能够有效封装硒肽和VE,并且具有较好的水分散性,复溶后仍保持双重乳液结构。热稳定性分析和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除实验结果证实,相比于硒肽粉末,微胶囊具有更高的热稳定性和抗氧化活性。电子鼻分析结果进一步证实微胶囊体系对硒肽自身异味具有较好的遮掩效果。体外模拟消化实验表明,微胶囊封装提高了硒肽在模拟胃液中的稳定性,并且硒肽在模拟肠液具有更低的保留率,能够被有效释放。相关研究结论将为富硒功能性食品营养补充剂的开发提供理论依据。

A microcapsule system for the co-encapsulation of selenium-enriched peptides,being hydrophilic,and vitamin E(VE),being lipophilic,was developed using a combination of emulsification and freeze-drying.The effects of wall material concentration,selenium-enriched peptide content,and VE content on the encapsulation efficiency was investigated by single-factor experiments.Fourier transform infrared(FTIR)spectroscopy and scanning electron microscopy(SEM)showed that the selenium-enriched peptides and VE were effectively encapsulated in the microcapsules,and the microcapsules possessed good water dispersibility and maintained its double emulsion structure after reconstitution.The results of thermal stability analysis and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)cation radical scavenging assay confirmed that compared with selenium-enriched peptides,the microcapsules had higher thermal stability and antioxidant activity.Furthermore,electronic nose analysis showed that the microcapsule system possessed a good masking effect on the odor of selenium-enriched peptides.In vitro simulated digestion experiments showed that microencapsulation enhanced the stability of selenium-enriched peptides in simulated gastric juice and lowered the retention rate in simulated intestinal fluid;selenium-enriched peptides were effectively released from the microcapsules.This study will provide a theoretical basis for the development of selenium-enriched functional foods and nutritional supplements.