食品科学2023，Vol.44Issue(21)：14-22,9.DOI:10.7506/spkx1002-6630-20230428-277
蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性
Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles
摘要
Abstract
This study utilized egg yolk peptide micellar nanoparticles(EYPNs),self-assembled from amphiphilic egg yolk peptides(EYPs),as a novel nanocarrier for improving the solubility and bioaccessibility of hydrophobic active compounds.EYPNs were dissociated by adjusting pH to 12.0 and mixed with the hydrophobic model compound curcumin(Cur),followed by a slow adjustment of pH to neutral pH to induce the re-assembly of EYPNs,which entrapped Cur to form stable EYPNs-Cur composite nanoparticles via hydrophobic interactions.Compared to free Cur,the solubility of encapsulated Cur increased largely,and even under light conditions,the encapsulated Cur remained stable almost without degradation for one month.In simulated gastrointestinal fluids,the bioaccessibility of Cur encapsulated in the composite nanoparticles was almost twice than that of free Cur.These results suggest that EYPNs can serve as stable nanocarriers for hydrophobic active compounds and improve their bioaccessibility.关键词
蛋黄蛋白肽/自组装/姜黄素/水溶性/生物可及性Key words
egg yolk peptides/self-assembly/curcumin/solubility/bioaccessibility分类
轻工纺织引用本文复制引用
梅钰琪,高亚轩,杨韵仪,杜振亚,万芝力,杨晓泉..蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性[J].食品科学,2023,44(21):14-22,9.基金项目
国家自然科学基金面上项目(32172347) （32172347）
广东省自然科学基金项目(2021A1515011000) （2021A1515011000）
广州市科技计划项目(202201010209) （202201010209）
