食品工业科技2024，Vol.45Issue(6)：76-83,8.DOI:10.13386/j.issn1002-0306.2023050167
超声处理对大黄素-酪蛋白复合物结构及理化性质的影响
Effect of Ultrasound Treatment on Structural and Physicochemical Properties of Emodin-Casein Complexes
摘要
Abstract
Emodin was one of the hydrophobic active molecules,the solubility bioavailability of which was improved by loading in a certain matrix.In this study,the microcapsules of emodin-casein complexes were prepared with casein as matrix with ultrasound treatment.The structural properties of the complexes were analyzed by fluorescence spectroscopy,Fourier transform infrared spectroscopy,scanning electron microscopy.The thermal properties,DPPH and ABTS+ free radical scavenging activities of the complexes were measured.In addition,the release profiles of emodin from the complexes were evaluated by simulated gastrointestinal digestion experiment.The results showed that the ultrasound treatment within 1～3 min duration had not significant effect on the fluorescence properties of the complexes with the addition of emodin at 8～10 μg/mg.Furthermore,there were no significant effect of ultrasound treatment on the FTIR spectra and morphology of emodin-casein complexes.In addition,the DPPH free radical scavenging activity of the complexes had the lowest value with 1 min-ultrasound treatment,but the highest value of ABTS+ free radical scavenging activity among other samples with the same emodin addition.The release rate of emodin from the emodin-casein complexes during simulated gastrointestinal digestion was improved by 1 min-ultrasound treatment,but retarded by 5 min-ultrasound treatment.The results would provide references for the application of ultrasound treatment in the properties'regulation of emodin-casein complexes.关键词
大黄素/酪蛋白胶束/超声处理/表面形貌/消化性Key words
emodin/casein micelle/ultrasound treatment/morphology/digestion分类
轻工纺织引用本文复制引用
刘成力,苏小红,杨敏,季伟,魏玉梅..超声处理对大黄素-酪蛋白复合物结构及理化性质的影响[J].食品工业科技,2024,45(6):76-83,8.基金项目
兰州市科技计划项目(2021-1-147) （2021-1-147）
甘肃省自然科学基金项目(22JR5RA861). （22JR5RA861）
