藻蓝蛋白-壳聚糖复合稳定乳液：制备、特性、消化率和稳定性。
Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability.
机构信息
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
出版信息
Int J Biol Macromol. 2024 Mar;260(Pt 1):129253. doi: 10.1016/j.ijbiomac.2024.129253. Epub 2024 Jan 11.
Phycocyanin is a natural pigment protein with antioxidant, anti-tumor, and anti-inflammatory properties, but its relatively poor emulsibility limits its use in the food industry. In order to improve the emulsifying capacity of phycocyanin, a novel phycocyanin-chitosan complex was prepared, and the characteristics, digestibility, and stability of emulsion containing oil droplets stabilized by the complex were investigated. The results showed that the phycocyanin-chitosan complex had better stability and lower interfacial tension at pH 6.5 than phycocyanin, and it significantly improved the stability of emulsion and inhibited the aggregation of oil droplets. The phycocyanin-chitosan complex stabilized emulsion showed better physical stability, digestibility, and oxidation stability than the phycocyanin emulsion. The particle size of the phycocyanin-chitosan complex stabilized emulsion was very small (from 0.1 to 2 μm), and its absolute value of zeta potential was high. Overall, this study suggests that the phycocyanin-chitosan complex effectively improved the emulsifying capacity of phycocyanin.
藻蓝蛋白是一种天然色素蛋白，具有抗氧化、抗肿瘤和抗炎特性，但由于其相对较差的乳化能力，限制了其在食品工业中的应用。为了提高藻蓝蛋白的乳化能力，制备了一种新型的藻蓝蛋白-壳聚糖复合物，并研究了含有该复合物稳定的油滴乳液的特性、消化率和稳定性。结果表明，与藻蓝蛋白相比，藻蓝蛋白-壳聚糖复合物在 pH 6.5 时具有更好的稳定性和更低的界面张力，能显著提高乳液的稳定性，抑制油滴的聚集。藻蓝蛋白-壳聚糖复合物稳定的乳液具有比藻蓝蛋白乳液更好的物理稳定性、消化率和氧化稳定性。藻蓝蛋白-壳聚糖复合物稳定的乳液的粒径非常小（0.1-2μm），其 zeta 电位绝对值较高。总的来说，本研究表明藻蓝蛋白-壳聚糖复合物能有效提高藻蓝蛋白的乳化能力。
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