摘要
以不同蛋白质和羧甲基壳聚糖(carboxymethyl chitosan,CMCS)为原料制备白藜芦醇乳液,考察不同界面组成对乳液理化性质的影响。首先分别利用玉米醇溶蛋白(zein)纳米颗粒与乳铁蛋白(lactoferrin,LF)分子作为乳化剂制备负载白藜芦醇的单层乳液,然后采用层层自组装技术在蛋白质稳定的乳滴表面包覆CMCS以形成蛋白质-多糖稳定的双层乳液。结果表明,制备蛋白质-多糖双层乳液的最优配方为1.0 g/100 mL zein/LF和0.8 g/100 mL CMCS。在LF-CMCS稳定的双层乳液中,白藜芦醇的包埋率高达94.81%。与游离白藜芦醇相比,经过双层乳液包埋,白藜芦醇的生物可给率从(21.65±0.71)%分别增加到(62.87±0.34)%和(70.97±0.84)%。该研究证实蛋白质-多糖双层乳液的设计能提高白藜芦醇的生物可给率。
Resveratrol emulsions were prepared from different proteins and carboxymethyl chitosan(CMCS)to investigate the effects of different interfacial layers composition on the physicochemical properties of emulsions.Firstly,the resveratrol loaded monolayer emulsions were prepared by using zein nanoparticles or lactoferrin(LF)as emulsifiers,then CMCS was coated on the surface of droplets stabilized by protein using layer by layer self-assembly technology to form the protein-polysaccharide stabilized bilayer emulsions.The results showed that the optimal formulation of the protein-polysaccharide stabilized bilayer emulsion was 1.0 g/100 mL zein/LF and 0.8 g/100 mL CMCS.The encapsulation efficiency of resveratrol in LF-CMCS stabilized bilayer emulsions was up to 94.81%.Compared with free resveratrol,the bioaccessibility of resveratrol encapsulated in bilayer emulsion increased from(21.65±0.71)%to(62.87±0.34)%and(70.97±0.84)%.The study confirmed that the design of protein-polysaccharide double-layer emulsion could improve the bioaccessibility of resveratrol.
作者
闫晓佳
刘美辰
刘夫国
YAN Xiao-jia;LIU Mei-chen;LIU Fu-guo(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第1期1-8,共8页
Food Research and Development
基金
国家自然科学基金青年科学基金项目(21808187)
中国博士后科学基金第64批面上项目(2018M641027)。
