摘要
以低浓度的阿拉伯胶为稳定剂,采用反溶剂法制备萝卜硫素-玉米醇溶蛋白纳米水分散体,并对其理化性质及萝卜硫素的释放特性进行研究。结果表明:未包埋萝卜硫素的玉米醇溶蛋白-阿拉伯胶纳米颗粒平均粒径184. 1 nm,多分散指数0. 135,ζ-电位-33. 5 m V,包埋萝卜硫素的颗粒平均粒径159. 8～180. 2 nm,多分散指数0. 152～0. 198,ζ-电位-32. 1～-37. 5 m V,颗粒近球形;当萝卜硫素与玉米醇溶蛋白的质量比为1∶25时,包封率为92. 3%,载量43. 4 mg/g;随着二者质量比增加,包封率显著下降,载量增幅不大,约60. 6～78. 7 mg/g。随着pH升高,pH 2～4时颗粒平均粒径显著减小,pH 4～8时其变化不显著;随着环境温度升高,25～55℃时,颗粒平均粒径变化不显著,55～85℃,平均粒径从200 nm左右增加到350 nm左右。萝卜硫素释放结果表明,60 min内累计释放率接近50%,240 min内几乎完全释放。
In this study,the sulforaphane-encapsulated zein aqueous nano-dispersions were prepared by anti-solvent method by using low concentrate gum arabic as a stabilizer.The physicochemical properties and releasing characteristics of sulforaphane were investigated.The results showed that the average size,polydispersity index(PDI),and zeta potential of zein/gum arabic nanoparticles without encapsulating sulforaphane were 184.1nm,0.135 and -33.5mV,respectively.The size,PDI,and zeta potential of sulforaphane-encapsulated zein/gum arabic nanoparticles varied from 159.8nm to 180.2nm,0.152 to 0.198,and -32.1mV to -37.5mV,respectively.The TEM results showed that the nanoparticles were nearly spherical.When the weight ratio of sulforaphane to zein was 1∶25,the encapsulation efficiency and loading capacity were 92.3% and 43.4mg/g,respectively.As the weight ratio increased,the encapsulation efficiency decreased significantly while loading capacity slightly increased in the range of 60.6-78.7mg/g.When the pH was increasing,the particle sizes of the nanoparticles at pH=2-4 decreased significantly,while changes at pH 4-8 were insignificant.The particle size changed insignificantly at 25-55℃,while it increased from 200nm to about 350nm with an increase in ambient temperature(55-85℃).The results of released sulforaphane showed that the cumulative releasing rate within 60min was nearly 50% and almost completely released within 240min.This study provides an experimental reference for encapsulating of sulforaphane.
作者
田倚凡
陈芳
谭小路
赵国华
叶发银
TIAN Yifan;CHEN Fang;TAN Xiaolu;ZHAO Guohua;YE Fayin(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education (Southwest University),Chongqing 400715,China;College of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第1期121-127,共7页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(31601401)
重庆市基础科学与前沿技术研究专项一般项目(cstc2017jcyjAX0430)
重庆市教委科学技术研究项目(KJ1706170)
