摘要
为明确直链淀粉-番茄红素复合物(amylose-lycopene complexes,ALCs)的精细结构,揭示其主客体组装方式,分别采用扫描电子显微镜、X射线衍射分析、差示扫描量热分析、傅里叶变换红外光谱及13C固体核磁共振表征其多尺度结构。研究发现:ALCs中淀粉对番茄红素的复合指数为(17.10±0.01)%,说明番茄红素可进入淀粉螺旋空腔形成复合物;ALCs为球形V-型亚微晶的II型复合结构,其T0为(106.72±0.63)℃,结晶度达(65.32±0.22)%;红外光谱中未见960 cm-1处特征吸收,表明主客体间存在复合作用;ALCs的结构组成排序为:双螺旋>无定形态>V-型单螺旋;其中,双螺旋和V-型单螺旋结构占比分别达(55.95±3.25)%和(17.84±0.96)%。结果表明:直链淀粉通过包合和缠绕番茄红素,组装形成热稳定的复合结构。研究阐明了ALCs的组装方式,揭示了其改善番茄红素稳定性的机制,为拓展番茄红素作为功能性色素在食品和药品领域的应用提供理论依据。
The formation and supramolecular structures of inclusion complexes between amylose and lycopene(amylose-lycopene complexes,ALCs)were investigated using scanning electron microscopy(SEM),X-ray diffraction(XRD),differential scanning calorimetry(DSC),Fourier transform infrared(FTIR)spectroscopy,and 13C CP/MAS nuclear magnetic resonance(NMR).The results showed that the complex index of amylose to lycopene in ALCs was(17.10±0.01)%,indicating that lycopene could enter the spiral cavity of starch to form a complex.ALCs exhibited a type II composite structure consisting of spherical V-shaped sub-microcrystals with a crystallinity of(65.32±0.22)%and a T0 of(106.72±0.63)℃.Moreover,no characteristic absorption of lycopene at 960 cm-1 was observed,indicating complexation between the host and guest molecules.Furthermore,the structural components of ALCs were ranked as follows:double helix>amorphous form>V-shaped single helix.Among them,the proportions of double and V-shaped single helix structures in ALCs were(55.95±3.25)%and(17.84±0.96)%,respectively.These results indicated that amylose can include and twine around lycopene to form a thermally stable composite structure.This study provides a theoretical basis for expanding the prospective pharmaceutical and nutraceutical applications of lycopene as a functional pigment.
作者
赵文红
何颖
宫兆海
关二旗
ZHAO Wenhong;HE Ying;GONG Zhaohai;GUAN Erqi(Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration,Key Laboratory of Henan Province,Henan University of Technology,Zhengzhou 450001,China;Shandong Luhua Group Co.Ltd.,Laiyang 265229,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第4期18-25,共8页
Food Science
基金
河南工业大学国家粮食和物资储备局粮油食品工程技术研究中心/河南省重点实验室开放课题项目(GO202213)
河南工业大学青年骨干教师培育计划项目
河南工业大学自科创新基金支持计划项目(2022ZKCJ16)
“十四五”国家重点研发计划重点专项(2021YED2100903)。
关键词
直链淀粉-番茄红素复合物
结构表征
晶体结构
包合
组装方式
amylose-lycopene complexes
structural characterization
crystal structure
inclusion
assembly mode
