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负载槲皮素的酶法糖基化酪蛋白复合纳米粒子的构建与表征
引用本文:樊永康,刘健华,刘尧,吴晓琴,陈玉峰,沈建福.负载槲皮素的酶法糖基化酪蛋白复合纳米粒子的构建与表征[J].食品工业科技,2021,42(8):49-57.
作者姓名:樊永康  刘健华  刘尧  吴晓琴  陈玉峰  沈建福
作者单位:1.浙江大学生物系统工程与食品科学学院,浙江杭州 3100582.浙江晟泰茶油科技有限公司,浙江衢州 324200
基金项目:国家自然科学基金(31270722)。
摘    要:利用转谷氨酰胺酶法糖基化修饰酪蛋白并制备糖基化复合纳米粒子,用纳米粒子包埋槲皮素,探究其对槲皮素的稳定效果。利用酶法糖基化交联使壳寡糖接入酪蛋白中,并使用超声自组装法构建酪蛋白-壳寡糖复合纳米粒子,利用酪蛋白、酪蛋白-壳寡糖对槲皮素进行包埋,形成槲皮素纳米粒子,采用透射电镜(TEM)、傅利叶红外光谱(FITR)、X射线衍射仪(XRD)对槲皮素纳米粒子的外观形态、微观形态、结合机理进行分析,并在37、60(巴氏杀菌)和99 ℃(煮沸)条件下探究槲皮素纳米粒子的热稳定性。结果表明:在pH为5.8、超声功率为200 W、糖基化产物的浓度为4 g/L时,酪蛋白-壳寡糖复合纳米粒子的粒径最小,为125.6 nm。槲皮素被酪蛋白、酪蛋白-壳寡糖包埋后,所形成的槲皮素纳米粒子包埋率分别为74.14%、85.21%。在透射电镜下,槲皮素纳米粒子呈圆球状,包埋槲皮素前后纳米粒子无明显差别。在37、60、99 ℃下,负载槲皮素的酪蛋白-壳寡糖复合纳米粒子表现出更好的热稳定性,槲皮素保留率分别为87.6%、63.5%、5.13%。

关 键 词:酪蛋白    壳寡糖    转谷氨酰胺酶    槲皮素    稳定性    功能材料
收稿时间:2020-06-24

Construction and Characterization of Quercetin-loaded Enzymatic Glycosylated Casein Composite Nanoparticles
FAN Yongkang,LIU Jianhua,LIU Yao,WU Xiaoqin,CHEN Yufeng,SHEN Jianfu.Construction and Characterization of Quercetin-loaded Enzymatic Glycosylated Casein Composite Nanoparticles[J].Science and Technology of Food Industry,2021,42(8):49-57.
Authors:FAN Yongkang  LIU Jianhua  LIU Yao  WU Xiaoqin  CHEN Yufeng  SHEN Jianfu
Affiliation:1.College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China2.Zhejiang Shengtai Tea Oil Technology Co., Ltd., Quzhou 324200, China
Abstract:In this study,glycosylated composite nanoparticles were prepared by transglutaminase glycosylation to modify casein(Cas),and quercetin(Que)was embedded with nanoparticles to investigate its stabilization effect on Que.Enzymatic glycosylation was used to conjugate Chito-oligosaccharides(Cos)into Cas,and casein-chito-oligosaccharides composite nanoparticles(n-Cas-Cos)were constructed by ultrasonic self-assembly method.Que was embedded with Cas and caseinchito-oligosaccharides to form quercetin nanoparticles(n-Cas-Que and n-Cas-Cos-Que).The appearance,micro morphology and binding mechanism of the quercetin nanoparticles were analyzed by Transmission electron microscopy(TEM),Fourier transform infrared spectrum(FITR)and X-ray diffractometer(XRD).The thermal stability of quercetin nanoparticles was investigated at 37,60(pasteurized)and 99℃(boiling)conditions.The results showed that when the pH was 5.8,the ultrasonic power was 200 W,and the concentration of glycosylated products was 4 g/L,the average particle size(Dz)of n-Cas-Cos was the smallest,which was 125.6 nm.After loading with Que,the encapsulation efficiency(EE)of n-Cas-Que and n-Cas-Cos-Que were 74.14%and 85.21%respectively.Besides,the quercetin nanoparticles were spherical under transmission electron microscopy,and there was no significant difference between the nanoparticles before and after embedding Que.At 37,60 and 99℃,the casein-chito-oligosaccharide composite nanoparticles loaded with Que showed better thermal stability,the retention rates of Que were 87.6%,63.5%and 5.13%respectively.
Keywords:casein  chitooligosaccharide  transglutaminase  quercetin  stability  functional materials
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