制备酪蛋白纳米颗粒以提高矢车菊素 3-O-葡萄糖苷的稳定性。
Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside.
机构信息
School of Environmental and Chemical Engineering, Foshan University, Foshan 528000, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
出版信息
Food Chem. 2020 Jul 1;317:126418. doi: 10.1016/j.foodchem.2020.126418. Epub 2020 Feb 15.
The influence of encapsulation with caseins on the stability of cyanidin 3-O-glucoside (C3G) was investigated. The modified casein nanoparticles (MCs) prepared at pH 5.5 after heated at 80 °C for 30 min was applied to encapsulate C3G. The diameter of nanoparticle (MCs-C3G) was 110 ± 0.31 nm and zeta-potential was -8.83 ± 0.52 mV. The molecular weight of α-casein (32 kDa) and β-casein (25 kDa) increased along with the encapsulation of C3G. The interactions of MCs with C3G were examined at pH 6.3 by fluorescence spectroscopy and IR spectroscopy. MCs encapsulated C3G mainly via the hydrophobic interaction. The secondary structures of caseins were changed along with the combination of C3G, with a decreasing in α-helix, turn random, and coil structure, as well as increased β-sheet. In addition, the MCs-C3G interaction appeared to have a positive effect on the thermal, oxidation and photo stability of C3G.
研究了用酪蛋白包封对矢车菊素 3-O-葡萄糖苷（C3G）稳定性的影响。将在 80°C 加热 30 分钟后的 pH 5.5 下制备的改性酪蛋白纳米颗粒（MCs）用于包封 C3G。纳米颗粒（MCs-C3G）的直径为 110±0.31nm，zeta 电位为-8.83±0.52mV。α-酪蛋白（32kDa）和β-酪蛋白（25kDa）的分子量随着 C3G 的包封而增加。通过荧光光谱和红外光谱研究了 MCs 与 C3G 的相互作用在 pH 6.3 时的情况。MCs 主要通过疏水相互作用包封 C3G。随着 C3G 的结合，酪蛋白的二级结构发生变化，α-螺旋、转角随机和线圈结构减少，β-折叠增加。此外，MCs-C3G 的相互作用似乎对 C3G 的热、氧化和光稳定性有积极影响。
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