Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Pavillon Paul Comtois, Sainte-Foy, Québec, G1K 7P4 Canada.
Biomacromolecules. 2009 Dec 14;10(12):3327-34. doi: 10.1021/bm900989y.
Microspheres (15-25 microm) of soy protein isolate (SPI), zein, and SPI/zein blends were prepared using a cold gelation method as possible delivery systems for nutraceutical products. Microsphere matrix crystalline structure, swelling behavior, and nutrient load release kinetics in simulated gastrointestinal fluids were investigated. SPI microspheres showed early burst release of the model nutrient, whereas zein microspheres showed very slow release in both simulated gastric and intestinal fluids. Blending of SPI and zein provides a convenient method of adjusting the hydrophobicity and crystallinity of the protein matrix and hence its swelling behavior and in vivo nutrient release kinetics. Diffusion plays a major role in regulating nutrient release. SPI/zein microspheres blended at ratios of 5:5 and 3:7 showed near zero-order release kinetics over the test period in simulated intestinal buffer and thus have potential as delivery vehicles for nutraceutical products in functional foods.
采用冷凝胶法制备了大豆分离蛋白（SPI）、玉米醇溶蛋白（zein）和 SPI/zein 混合物的微球（15-25 微米），作为营养保健品的可能输送系统。研究了微球基质晶体结构、在模拟胃肠道液中的溶胀行为和营养物负载释放动力学。SPI 微球表现出模型营养素的早期突释，而玉米醇溶蛋白微球在模拟胃和肠液中均表现出非常缓慢的释放。SPI 和玉米醇溶蛋白的共混提供了一种方便的方法来调节蛋白质基质的疏水性和结晶性，从而调节其溶胀行为和体内营养物释放动力学。扩散在调节营养物释放中起主要作用。在模拟肠缓冲液中，SPI/zein 以 5:5 和 3:7 的比例混合的微球在整个测试期间显示出接近零阶释放动力学，因此具有作为功能性食品中营养保健品的输送载体的潜力。
