采用脉冲电场和 pH 值偏移处理制备的大豆分离蛋白纳米粒增强叶黄素的包封。
Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment.
机构信息
Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China.
Shien-Ming Wu School of Intelligent Engineering, South China University of Technology, Guangzhou 510641, China.
出版信息
Food Chem. 2023 Oct 30;424:136386. doi: 10.1016/j.foodchem.2023.136386. Epub 2023 May 15.
In this study, soy protein isolate (SPI) was modified by a pulsed electric field (PEF) combined with pH shifting treatment (10 kV/cm, pH 11) to prepare SPI nanoparticles (PSPI11) for efficient loading of lutein. The results showed that when the mass ratio of SPI to lutein was 25:1, the encapsulation efficiency of lutein in PSPI11 increased from 54% to 77%, and the loading capacity increased by 41% compared to the original SPI. The formed SPI-lutein composite nanoparticles (PSPI11-LUTNPs) had smaller, more homogeneous sizes and larger negative charges than SPI7-LUTNPs. The combined treatment favored the unfolding of the SPI structure and could expose its interior hydrophobic groups to bind with lutein. Nanocomplexation with SPIs significantly improved the solubility and stability of lutein, with PSPI11 showing the greatest improvement. As a result, PEF combined with pH shifting pretreatment is an effective method for developing SPI nanoparticles loaded and protected with lutein.
在这项研究中，采用脉冲电场（PEF）结合 pH 值移动处理（10 kV/cm，pH 值 11）对大豆分离蛋白（SPI）进行改性，制备了用于高效负载叶黄素的 SPI 纳米颗粒（PSPI11）。结果表明，当 SPI 与叶黄素的质量比为 25:1 时，PSPI11 对叶黄素的包埋效率从 54%提高到 77%，与原始 SPI 相比，负载能力提高了 41%。形成的 SPI-叶黄素复合纳米颗粒（PSPI11-LUTNPs）比 SPI7-LUTNPs 具有更小、更均匀的粒径和更大的负电荷。联合处理有利于 SPI 结构的展开，可以暴露出其内部疏水性基团与叶黄素结合。与 SPI 的纳米复合显著提高了叶黄素的溶解度和稳定性，其中 PSPI11 的效果最佳。因此，PEF 结合 pH 值移动预处理是一种开发负载和保护叶黄素的 SPI 纳米颗粒的有效方法。
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