摘要
为了探究改性对玉米醇溶蛋白膜的性能影响,明确制备硬胶囊后的体外释放规律。该研究采用葡萄糖对玉米醇溶蛋白进行湿法糖基化改性,对糖基化改性产物的机械性能、阻湿性、阻氧性、阻油性和肠溶性进行研究。结果表明,改性后玉米醇溶蛋白膜的抗拉强度为34.06 MPa,相比未改性zein膜4.67 MPa有明显提高(P<0.05);改性后玉米醇溶蛋白的吸水率在24 h达到最大,为84.98%;zein-glu膜的过氧化值为0.43 g/100 g,较zein膜的过氧化值0.49 g/100 g低;zein-glu膜的水蒸气透过率在达到平稳时降至7.89×10^(-8)g·m/(m^(2)·d·Pa);zein-glu膜的透油系数为0,阻油性与市售保鲜膜相当;胶囊释放以罗丹明B作为胶囊填充内容物,结果表明由zein-glu制备的胶囊具有肠溶性,模拟体外释放的拟合数学模型决定系数R2为0.800,该模型通过卡方检验、相关系数检验和t统计量的显著性检验。研究结果可为玉米醇溶蛋白的改性、成膜机制和肠溶性释放提供理论参考。
This article aims to clarify the effect of modification on the film performance and in vitro release pattern of hard capsules coated with the zein-glu film.The zein was modified using wet-heating glycosylation with glucose.The film performance after the modification was determined,including the mechanical properties,moisture resistance,oxygen resistance,oil resistance,and intestinallysis.The results showed that the film tensile strength of modified products significantly increased by 4.67 to 34.06 MPa(P<0.05),compared with the unmodified zein film,indicating that the wet modification effectively improved the brittleness of raw materials.The water absorption rate of zein film reached the maximum of 45.71%at 60 h,whereas,that of the zein-glu film reached a maximum of 84.98%at 24 h.The water absorption of the film might have been improved by wet-heating glycosylation with glucose.The reason was also that the zein introduced hydrophilic carbonyl glucose through glycosylation modification,thereby enhancing the absorption capacity of the modified product in the surrounding environment.The peroxide value of cling,zein,and zein-glu films were 0.55 g/100 g,0.49 g/100 g,and 0.43 g/100 g,respectively,lower than that of commercially available plastic wrap.There was a great increase in the hydrogen,disulfide,and hydrophobic bonds closely connected between molecules after modification.The formed film with dense space structure presented relatively oxidation resistance.In water resistance of the film,the water vapor transmission rate of zein and zein-glu film enhanced slowly after 7 min,and then gradually stabilized after 32 min,finally decreased with time.The zein film after glycosylation modification behaved always a lower transmission rate of water vapor,compared with the unmodified.The water vapor transmission rate of the zein-glu membrane dropped to 7.89×10^(-8)g·m/(m^(2)·d·Pa),when it reached a plateau,indicating a higher transmission rate of water vapor in the modified film through wet heat with glucose.The oil perme
作者
李萍
张慧君
郭浩
宋君宇
贺小惠
徐雪晗
赵红
辛德慧
Li Ping;Zhang Huijun;Guo Hao;Song Junyu;He Xiaohui;Xu Xuehan;Zhao Hong;Xin Dehui(College of Food and Bioengineering,Qiqihar University,Beverage Engineering Technological Research Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,China;Shanghai Duohui Network Technology Co.,Ltd,Shanghai 200082,China;College of Light-Industry and Textile,Qiqihar University,Qiqihar 161006;Shanghai Newbaze Nutrition Dairy Co.,Ltd,Shanghai 201605,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2021年第14期302-309,共8页
Transactions of the Chinese Society of Agricultural Engineering
基金
黑龙江省教育厅基本科研业务费科研项目-校地合作项目(135309214)
齐齐哈尔市科技计划市校合作项目(SXSP-2020001)。
