乳清蛋白分离物-海藻酸钠纳米复合物的制备及其在无脂饮料模型中对姜黄素增溶和稳定的作用。
Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage.
机构信息
Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China.
出版信息
Food Chem. 2021 Jun 30;348:129102. doi: 10.1016/j.foodchem.2021.129102. Epub 2021 Jan 19.
The present study aimed to fabricate whey protein isolate (WPI)-sodium alginate (ALG) nanocomplexes for curcumin (CUR) stabilization in a model fat-free beverage. Mass ratio of 5:1 at pH 5.0 in the absence of NaCl was optimized for WPI-ALG nanocomplex fabrication. Mean particle size and zeta-potential of CUR-WPI-ALG nanocomplex was 209.9 nm and -39.1 mV at pH 5.0, respectively. Highest loading amount (LA) of CUR in CUR-WPI-ALG nanocomplex were 15.26 μg/mg. No obvious precipitates were observed for CUR-WPI-ALG nanocomplex under simulated food processing and storage conditions including high sucrose, high NaCl, and thermal treatment at 90 °C for 2 h. Fluorescence results confirmed that the spontaneous interaction between CUR and WPI-ALG nanocomplex was primarily motivated by hydrophobic interaction and hydrogen bonding. Compared with CUR (free), chemical stability (UV light, and heat), and DPPH scavenging capacities of CUR in CUR-WPI-ALG nanocomplex were strikingly improved.
本研究旨在制备乳清蛋白分离物（WPI）-海藻酸钠（ALG）纳米复合物，以稳定无脂饮料中的姜黄素（CUR）。在无 NaCl 的情况下，pH5.0 下 WPI-ALG 纳米复合物的质量比为 5:1 进行优化。在 pH5.0 时，CUR-WPI-ALG 纳米复合物的平均粒径和 Zeta 电位分别为 209.9nm 和-39.1mV。CUR-WPI-ALG 纳米复合物的最大载药量（LA）为 15.26μg/mg。在模拟食品加工和储存条件下，包括高蔗糖、高 NaCl 和 90°C 热处理 2 小时，CUR-WPI-ALG 纳米复合物均未观察到明显的沉淀。荧光结果证实，CUR 与 WPI-ALG 纳米复合物之间的自发相互作用主要是由疏水相互作用和氢键驱动的。与游离 CUR（CUR）相比，CUR-WPI-ALG 纳米复合物中的 CUR 的化学稳定性（紫外线和热）和 DPPH 清除能力得到了显著提高。
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