Chen Fei-Ping, Ou Shi-Yi, Chen Zhong, Tang Chuan-He
Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
Department of Food Science and Engineering, Jinan University , Guangzhou 510632, People's Republic of China.
J Agric Food Chem. 2017 Mar 1;65(8):1707-1714. doi: 10.1021/acs.jafc.6b05087. Epub 2017 Feb 21.
The complexation between soy soluble polysaccharide (SSPS) and curcumin at pH 7.0 and 4.0, as well as some physicochemical characteristics of the resultant complexes, was investigated. The encapsulation efficiency and loading amount of curcumin in the complexes at pH 4.0 reached 67.3% and 4.49 μg/mg SSPS, respectively. Ethanol-induced denaturation and structural unfolding of the protein fraction in SSPS was essential for complex formation. The complexation with curcumin resulted in aggregation of SSPS and the subsequent formation of compacted nanoparticles with curcumin as the core. The complexation greatly improved the heat stability and in vitro bioaccessibility of curcumin. In general, the encapsulation efficiency, heat stability, and bioaccessibility of curcumin in the complexes at pH 4.0 were better than those at pH 7.0. The findings are of importance for the development of food grade nanovehicles for enhanced water solubility, stability, and bioaccessibility of hydrophobic bioactives.
研究了大豆可溶性多糖（SSPS）与姜黄素在pH 7.0和4.0条件下的络合作用，以及所得络合物的一些物理化学特性。在pH 4.0时，姜黄素在络合物中的包封率和负载量分别达到67.3%和4.49 μg/mg SSPS。乙醇诱导SSPS中蛋白质部分变性和结构展开对于络合物形成至关重要。与姜黄素络合导致SSPS聚集，随后形成以姜黄素为核心的紧密纳米颗粒。络合作用极大地提高了姜黄素的热稳定性和体外生物可及性。总体而言，pH 4.0时络合物中姜黄素的包封率、热稳定性和生物可及性优于pH 7.0时。这些发现对于开发用于提高疏水性生物活性物质水溶性、稳定性和生物可及性的食品级纳米载体具有重要意义。
