College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
Food Res Int. 2018 Mar;105:678-685. doi: 10.1016/j.foodres.2017.11.076. Epub 2017 Dec 1.
The incorporation of bioactive proteins and peptides into food is associated with the loss of bioactivity due to deactivation in complex food matrices and in digestion systems. In this study, two different types of protein carriers, i.e. biopolymer complexation and complex coacervation were fabricated using whey protein isolation (WPI, 6wt%) and beet pectin (BP, 1.25 and 1.00wt%) at pH5.5 and 3.5, respectively. The release of the encapsulated FITC-BSA, a model bioactive protein, in both carriers in the absence and presence of laccase was investigated at both pH7.0 and 4.0. Release of FITC-BSA from both lyophilized WPI-beet pectin biopolymer complexation and complex coacervation were biphasic with an initial burst release followed by a slower release phase. The addition of laccase in biopolymer complexation increased the loading efficiency from 44.95% to 52.15% and slowed down the burst release of FITC-BSA but did change the biphasic release pattern. Laccase-cross linked WPI (6wt%)-BP (1wt%) complex coacervation had highest FITC-BSA loading efficiency (96.90%). The release of the embedded FITC-BSA in this carrier at both pH4 and 7 was in a gradual manner and the profile can be fit to zero order kinetics over the 72h study period suggesting enzymatically reinforced complex coacervation between the protein and the negatively charged beet pectin can restrain the burst release of FITC-BSA. These results indicate that laccase cross-linked WPI-beet pectin complex coacervation can be a good carrier system for delivering hydrophilic bioactive proteins or peptides successfully with enhanced loading parameters and sustained release profiles.
将生物活性蛋白质和肽掺入食品中会导致生物活性丧失，这是由于在复杂的食品基质和消化系统中失活。在这项研究中，使用乳清蛋白分离物（WPI，6wt％）和甜菜果胶（BP，1.25和1.00wt％），分别在 pH5.5 和 3.5 下制备了两种不同类型的蛋白质载体，即生物聚合物络合和复杂凝聚。在不存在和存在漆酶的情况下，研究了封装的 FITC-BSA（模型生物活性蛋白）在这两种载体中的释放情况，FITC-BSA 在这两种载体中的释放均在 pH7.0 和 4.0 下进行。冻干的 WPI-甜菜果胶生物聚合物络合物和凝聚物的 FITC-BSA 释放均呈两相释放，初始突释后为缓慢释放阶段。在生物聚合物络合物中添加漆酶可将装载效率从 44.95％提高到 52.15％，并减缓 FITC-BSA 的突释，但并未改变双相释放模式。漆酶交联的 WPI（6wt％）-BP（1wt％）凝聚物具有最高的 FITC-BSA 装载效率（96.90％）。在 pH4 和 7 下，该载体中嵌入的 FITC-BSA 的释放呈渐进式，该曲线可以拟合为 72h 研究期间的零级动力学，表明蛋白质与带负电荷的甜菜果胶之间的酶增强的凝聚可以抑制 FITC-BSA 的突释。这些结果表明，漆酶交联的 WPI-甜菜果胶凝聚物可以成为成功输送亲水性生物活性蛋白质或肽的良好载体系统，具有增强的装载参数和持续释放特性。
