食品与发酵工业2024，Vol.50Issue(12)：24-31,8.DOI:10.13995/j.cnki.11-1802/ts.036025
酪蛋白胶束-果胶复合物微胶囊对大黄素的负载作用
Loading performance of micellar casein-pectin composite microcapsules for emodin
摘要
Abstract
Emodin(E),the main active ingredient in rhubarb,is a hydrophobic molecule.Micellar casein(MC)is the natural state of caseins in milk.In this study,the interaction between MC and E was calculated by fluorescence analysis with the addition of pectin(P).The average size and structure of P-MC@E complexes were analyzed,as well as their DPPH free radical and ABTS cationic radical scavenging activities.In addition,the release profiles of emodin from the complexes were evaluated by a simulated gastrointestinal digestion experiment.Results showed that the major interaction between MC and emodin was hydrophobic forces in the P-MC system with the ratio of P to MC in the range of 0∶10-5∶5,the binding constant of which was greater than 103.With the increase of pectin content,the particle size of P-MC@E complexes increased gradually,but its infrared spectra did not change significantly.Furthermore,the DPPH free radical and ABTS cationic radical scavenging activities of the complexes were significantly higher than those of free emodin,which increased with the increase of pectin content.After binding with P-MC,the release rate of emodin during simulated gastrointestinal digestion decreased.The results could provide basic references for the loading and delivery of emodin.关键词
大黄素/酪蛋白胶束/果胶/结合机理/抗氧化性Key words
emodin/micellar casein/pectin/binding mechanism/antioxidant properties引用本文复制引用
杨敏,瓦文强,梁慧光,季伟,李茜..酪蛋白胶束-果胶复合物微胶囊对大黄素的负载作用[J].食品与发酵工业,2024,50(12):24-31,8.基金项目
国家自然科学基金项目(32060549) （32060549）
甘肃省自然科学基金(22JR5RA861) （22JR5RA861）
甘肃农业大学伏羲杰出人才培育计划(Gaufx-02J02) （Gaufx-02J02）
