醇溶蛋白荷载食品功能组分的研究进展

醇溶蛋白是植物来源的天然高分子物质,包括玉米醇溶蛋白、小麦醇溶蛋白、大麦醇溶蛋白和高粱醇溶蛋白等,其具有生物相容性和可降解性,是荷载食品功能组分的良好载体。本文综述了这4 种醇溶蛋白的结构、性质、微粒的制备方法及其对多酚、油脂、益生菌等营养物质的荷载。     

高粱醇溶蛋白的研究进展

高粱醇溶蛋白是种子主要贮藏的蛋白,可广泛应用于食品和医药行业。研究从高粱醇溶蛋白组成、消化特性、表达调控、提取及应用等方面进行阐述,为高粱醇溶蛋白深入研究提供参考。     

玉米醇溶蛋白基纳米颗粒的制备及应用研究进展

玉米醇溶蛋白是玉米中的主要储藏蛋白,是天然的两亲性高分子材料,因其具有自主装特性及在不同溶液中呈现不同的溶解特性,可通过多种方式构建成纳米颗粒,进而对生物活性物质进行荷载和输送,或用来稳定乳液。近年来,玉米醇溶蛋白基纳米颗粒在食品和营养物质运输领域的研究不断深入。研究发现,利用玉米醇溶蛋白与蛋白质、多糖、多酚、表面活性剂等物质进行复合,可以得到更加稳定且对生物活性物质包埋率、荷载量更高的玉米醇溶蛋白基纳米颗粒。本文对玉米醇溶蛋白基纳米颗粒的制备方法与种类、应用情况和目前存在的问题进行了综述,为玉米醇溶蛋白在食品领域的实际应用提供理论参考。     

玉米醇溶蛋白核壳结构微粒的制备及应用研究进展

玉米醇溶蛋白是一种来自玉米的储存蛋白,因其良好的成膜性、独特的溶解性和自组装性能在食品、制药和生物技术等领域具有广泛的应用。基于玉米醇溶蛋白在不同溶剂体系的溶解特性和自组装特性,可采用多种方法制备具有核壳结构特征的玉米醇溶蛋白微粒,该微粒可作为生物活性物质的递送载体、乳液稳定剂和纳米纤维材料等。本文综述了玉米醇溶蛋白核壳结构微粒的不同制备方法及其功能特性,旨在为玉米醇溶蛋白核壳结构微粒的制备及其在食品领域的应用提供理论依据和实际指导。     

高粱醇溶蛋白提取工艺及其功能特性研究

通过单因素和响应面试验,研究超声辅助酶法制备高粱醇溶蛋白的最佳条件;以高粱醇溶蛋白为原料,研究静置时间、温度对醇溶蛋白持油性和持水性的影响。结果表明,超声辅助酶法制备高粱醇溶蛋白的最佳条件为:加酶量1%,酶作用时间3h,超声波作用时间19 min,乙醇浓度60%,该条件下蛋白提取率为(7.19±0.36)%;在温度35℃、静置时间40min条件下时,高粱醇溶蛋白持油性和持水性最大,分别为(2.84±0.15),(2.78±0.09)g/g。     

高粱醇溶蛋白对浓香型白酒窖泥味的消减机制

窖泥味在浓香型白酒中被视为一种异臭味,添加高粱醇溶蛋白对浓香型白酒中的窖泥味有消减作用,对高粱醇溶蛋白消减窖泥味的作用机制进行了研究。浓香型白酒中的3-甲基吲哚和4-甲基苯酚是使其产生窖泥味的关键气味物质。香气轮廓实验表明,高粱醇溶蛋白的加入可显著降低浓香型白酒中的窖泥味,而对其他风味无显著影响。采用顶空固相微萃取法分析发现,高粱醇溶蛋白可使模拟酒样中的3-甲基吲哚和4-甲基苯酚的挥发度分别降低38.99%和46.39%。且当添加200mg/L高粱醇溶蛋白后,3-甲基吲哚和4-甲基苯酚的气味阈值分别提高到1.50μg/L和0.31μg/L,气味阈值分别为添加高粱醇溶蛋白前的4.59和1.73倍。为进一步解释高粱醇溶蛋白对窖泥味物质消减作用机制,分别在25、45、65℃下进行紫外- 可见分光光度法分析,发现高粱醇溶蛋白与3-甲基吲哚、4-甲基苯酚可自发络合形成复合物,高粱醇溶蛋白与3-甲基吲哚络合物的生成反应为焓变驱动,高粱醇溶蛋白与4-甲基苯酚络合物的生成反应为吉布斯自由能驱动。研究应用分子对接模型实验表明:高粱醇溶蛋白分子表面的疏水口袋通过空间匹配和分子间作用力将3-甲基吲哚和4-甲基苯酚包裹或连接在内,主要的分子间相互作用力为氢键和疏水作用。希望研究结果可为降低浓香型白酒中的异臭味提供解决方案,为食品中异臭味成分的消减研究提供新思路。     

反溶剂法制备姜黄素-高粱醇溶蛋白复合颗粒及其特性分析

以姜黄素为芯材,高粱醇溶蛋白为壁材,采用反溶剂法制备包埋姜黄素的高粱醇溶蛋白复合颗粒（简称复合颗粒）,并对其理化性质及稳定性进行研究。结果表明：姜黄素与高粱醇溶蛋白制备复合颗粒的最佳芯壁比（质量比）为1∶10,产品平均粒径为13.17?μm,电位为19.38?mV,得率为87.51%,包封率为62.61%,负载率为6.51%。相比于高粱醇溶蛋白颗粒,扫描电子显微镜显示：复合颗粒呈球形,但表面有多孔结构;红外光谱结果显示：复合颗粒位于1?534、1?655?cm－1等处的波峰均发生红移,α-螺旋含量减少,β-折叠含量增加。24?h紫外光照射后,高粱醇溶蛋白包埋的姜黄素光稳定性提高33%。复合颗粒的粒径和多分散性系数在30?d室内环境贮藏过程中均无明显变化,但在环境pH?5～6,颗粒易聚集。结果表明：高粱醇溶蛋白的包埋作用有益于提高姜黄素的稳定性,可为姜黄素和高粱醇溶蛋白的高值化利用提供理论依据。     

玉米醇溶蛋白的制备及酶解产物的生物学活性研究进展

玉米醇溶蛋白(Zein)是一种醇溶谷蛋白,也是玉米的主要贮藏蛋白。玉米醇溶蛋白的独特的物理化学性质使其在不同的工业领域都有广泛的应用,尤其是在食品科学、制药学和生物医学领域。作为一种天然高聚物,除了在工业中的应用,玉米醇溶蛋白也是科学研究的热点。综述了玉米醇溶蛋白的结构特点、制备工艺及酶解后多肽的生物学活性。     

玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展

玉米醇溶蛋白是从玉米黄粉中提取得到的一种天然植物蛋白质,具有非致敏性、独特的自组装特性和良好的生物相容性,是公认为安全的食品级原料。基于玉米醇溶蛋白在不同溶剂体系中的溶解特性,可构建多种方法用于制备玉米醇溶蛋白纳米颗粒,该颗粒常用作生物活性物质的传递载体和乳液的颗粒稳定剂。玉米醇溶蛋白与多糖之间通过静电、疏水与氢键作用形成的纳米复合物可协同增强乳液稳定性,提高生物活性物质的包埋率、负载量及生物利用度。本文综述了玉米醇溶蛋白-多糖纳米复合物的不同制备方法、颗粒特性表征手段、颗粒特性影响因素及其功能特性,旨在为玉米醇溶蛋白和多糖纳米复合物的构建及其在食品领域中的应用提供理论依据与技术支撑。     

玉米醇溶蛋白改性及食品中应用研究进展

玉米醇溶蛋白性质独特,是良好的食品原料。本文综述了玉米醇溶蛋白提取方法、蛋白改性途径及在食品中的应用状况。虽然醇溶蛋白的应用受成本、性能等因素制约,但随着技术的不断进步,玉米醇溶蛋白应用前景广阔。     

Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Food proteins have been widely used as carrier materials for the encapsulation of bioactive ingredients. Combination with hydro-soluble proteins provides better properties to prolamin-based particles. Kafirin obtained from sorghum belongs to cereal prolamin proteins. In this study, kafirin nanoparticles in the absence and presence of beta-lactoglobulin (β-Lg) or casein were prepared for the encapsulation and protection of resveratrol. The particles stabilised by 2% β-Lg or 0.2% casein were the smallest in size. Encapsulation efficiency of resveratrol was between 67% and 76% in kafirin/milk protein particles and the highest in kafirin/casein particles. Encapsulation in kafirin/milk protein particles improved DPPH˙ scavenging capacity of resveratrol but decreased its ABTS˙⁺ scavenging capacity. Stability of resveratrol ranked in order kafirin/casein > kafirin/β-Lg ~ kafirin.     

Sorghum kafirin interaction with various phenolic compounds

The ability of various phenolic compounds to bind and precipitate kafirin, the prolamin protein of sorghum, was investigated with regard to effects on its nutritional and functional uses. The protein–phenolic compound interaction was quantified by haze formation and colorimetric determination of total polyphenol bound. Ferulic acid, catechin and extracted phenolics (flavonoids) from condensed tannin‐free sorghum did not complex kafirin. Only tannic acid and sorghum‐condensed tannins had the ability to complex kafirin. The sorghum‐condensed tannins interacted more strongly than tannic acid. The haze of sorghum‐condensed tannins–kafirin was permanent, indicating a strong interaction. The fact that sorghum‐condensed tannins can bind irreversibly to kafirin indicates that this may play a role in decreasing protein digestibility in high‐tannin sorghum and can cause haze formation in lager beer made from high‐tannin sorghum. However, in condensed tannin‐free sorghum, phenolic compounds may not appear to play a major role in decreasing protein digestibility, as these endogenous phenolics may not bind with kafirin. Copyright © 2003 Society of Chemical Industry     

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium Metabisulphite

With the aim of improving free amino nitrogen (FAN) production when mashing with raw sorghum grain and exogenous enzymes, the effect of mashing with the addition of the reducing agent potassium metabisulphite (KMS) on the sorghum endosperm proteins was studied. When mashing was conducted at low temperature (40°C) over an extended period (7 h) with 0.1% KMS (sorghum basis) in addition to exogenous protease, FAN increased by approx. 6 fold to approx. 91 mg/100 g sorghum, as opposed to 5 fold to approx. 75 mg/100 g sorghum with the exogenous enzyme only. Confocal laser scanning microscopy revealed that the exogenous protease caused the endosperm protein matrix that surrounds the starch granules to break up on cooking. Transmission electron microscopy showed that the exogenous protease predominantly hydrolysed the glutelin matrix protein surrounding the kafirin protein bodies. In the presence of KMS there was also substantial breakdown of the protein bodies. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis indicated that KMS had the effect of reducing kafirin polymers and oligomers into monomers. It appears that the addition of KMS in a sorghum grain mashing system significantly improves the rate of sorghum protein hydrolysis because of the reduction of intermolecular disulphide bonds in the kafirin protein, which allows better access of the protease, resulting in improved FAN production.     

Identification of kafirin film casting solvents

The sorghum prolamin protein, kafirin can be used for making edible films. Several food compatible solvents were examined to identify novel kafirin film casting solvents to replace aqueous ethanol, commonly used for prolamin film casting. Glacial acetic acid and lactic acid were identified as the best primary solvents and 55% (w/w) aqueous isopropanol as a good binary solvent. However, the low volatility of the latter two prevents their use as casting solvents. Films could be cast from glacial acetic acid at 25 °C, a much lower temperature than the 70 °C required with aqueous ethanol. The sensory, tensile, and water barrier properties of the films cast from glacial acetic acid at 25 °C and aqueous ethanol at 70 °C were almost the same. However, the use of glacial acetic acid at 25 °C for casting kafirin films is advantageous as it gave films of more consistent quality.     

Some compositional changes in malted sorghum (Sorghum vulgare) grain and its value in broiler chicken diet

Grains of two sorghum (Sorghum vulgare L) varieties were germinated at room temperature for 2, 4 and 6 days. Germination resulted in an increase in protein content due to dry matter loss; this rose with increasing time of germination. The absolute amount of tannin was unchanged until the fourth day of germination but decreased markedly by the sixth day. Fractionation of the grain protein of one variety showed that there was a large increase in the albumin-globulin fraction (rich in lysine) and a decrease in the kafirin and cross-linked kafirin fraction (low in lysine) as a result of germination. Although these changes resulted in a more than 30% increase in lysine content on the fourth and sixth days of germination, a substantial loss in dry matter occurred when germination was continued up to 6 days. When 14-day-old Hubbard chicks were fed a diet containing about 59% malted sorghum supplemented with lysine, they showed better (P < 0.05) weight gain and efficiency of feed conversion than those on malted sorghum without lysine supplementation. However, malting reduced the amount of lysine needed to supplement the diet from 0.25% for unmalted sorghum to 0.18% for malted sorghum.     

以多糖和蛋白质为基质利用静电纺丝技术构建生物活性物质递送体系的研究进展

食品在加工和储藏过程中会受到高温、离子强度、酸碱性等诸多因素的影响,导致其生物活性物质极其不稳定。同时,如果这些生物活性物质直接暴露于胃肠道环境中,其生物利用率迅速降低且容易被降解,这些不利因素极大地限制了生物活性物质在食品工业化生产中的应用。因此,如何有效地包埋生物活性物质成为研究的热点问题。静电纺丝技术是一种新兴的活性物质包埋技术,利用该技术制备的纳米纤维在食品工业中具有潜在的应用价值。本文主要综述了静电纺丝的原理、影响因素和类型,以天然多糖和蛋白质为基质通过静电纺丝制备生物活性物质递送体系(纳米纤维)的研究进展,纳米纤维的制备过程、影响因素及其改善方法,并展望了静电纺丝在食品科学领域中的应用前景。     

铁蛋白纳米笼分子装载途径及食品活性物质递送的研究进展

铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤.近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料.文章对铁蛋白的分子结构和功能进...     

生物活性肽功能及制备技术研究进展

生物活性肽具有抗氧化、降血压、抑菌、抗肿瘤、免疫调节等多种生物学功能,还有安全性高、价格低廉、特异性强的特点,在 食品和医药行业有着广阔的应用前景。 文中对生物活性肽的种类和生物功能、生物活性肽的制备技术和分离纯化方法进行了概述, 重点阐述了酶解法、微生物发酵法制备生物活性肽的技术方法。最后,对生物活性肽在大规模应用方面的挑战进行分析,为生物活性 肽进一步的开发与利用提供参考。     

植物源生物活性肽的研究进展

生物活性肽是一类对生物机体有益且易被机体吸收的小分子聚合物,是由2～20个氨基酸组成的蛋白质片段,其功能性质由氨基酸组成和排列顺序决定。植物是生物活性肽的天然宝库,植物源生物活性肽种类丰富、结构新颖,是近年来的研究热点。生物活性肽被视为营养保健品和功能食品成分,除了含有丰富的营养价值之外,还具有抗氧化、降血压、抑菌、降血脂和维持血糖水平平衡等功能,可利用其功能治疗、控制和预防慢性疾病,对食品、医药和美容等领域的发展具有重要意义。本文综述了近5年从植物中获取生物活性肽的最新进展,系统地总结了抗氧化肽、降压肽、抗菌肽、降血糖肽和降血脂肽的作用机制,与目前最常见的健康问题进行对应说明。对生物活性肽的制备方法、分离纯化和鉴定技术进行总结比较,并对生物活性肽的未来发展趋势以及在实际应用中遇到的问题进行展望,为未来植物源生物活性肽的进一步研究开发与应用提供参考。     

奇亚籽蛋白及其活性肽的研究进展

奇亚籽富含优质蛋白质,且包含8种必需氨基酸。奇亚籽蛋白具有乳化、发泡等许多优良的功能性质,其制备的活性肽具有抗氧化、抗高血压等生物性能。本文综述了近年来国内外有关奇亚籽蛋白的氨基酸组成、提取分离工艺、功能性质、生物活性肽的制备及其生理功能方面的研究,并对奇亚籽蛋白在未来的发展方向以及在食品领域的开发应用作出了展望。