中国果菜2024，Vol.44Issue(7)：42-48,7.DOI:10.19590/j.cnki.1008-1038.2024.07.008
SPI基茶多酚纳米复合物的制备及其分子间相互作用研究
Preparation of SPI-based Tea Polyphenol Nanocomposites and Their Intermolecular Interactions
摘要
Abstract
Soybean protein isolate(SPI)is considered to be a plant protein widely used in the food industry due to its function and nutritional value.However,the functionality of native proteins is limited,and the structure of SPI can be modified to serve as an excellent carrier for active substances.In this study,glycosylated soybean protein isolate(GSPI)was prepared with glucose(Glu)and SPI using the Maillard reaction.SPI and GSPI-loaded tea polyphenols(TP)were used to obtain TP-loaded SPI nanocomposites(S-T)and TP-loaded glycosylated soybean protein isolate nanocomplexes(GS-T).The effect of Glu on GSPI was discussed,and the interaction of TP with SPI and GSPI was further explored.Compared with S-T,GS-T had a smaller average particle size,better stability,and good antioxidant activity.The results of intermolecular interactions suggested that GS-T might be formed through hydrophobic interactions,and increase the solubility of proteins.These results suggested that GSPI had the potential to be a new and effective delivery material for TP-like substances in functional foods,beverages and pharmaceutical products.关键词
大豆分离蛋白/茶多酚/糖基化/纳米复合物Key words
Soybean protein isolated/tea polyphenols/glycosylation/nanocomposite分类
农业科技引用本文复制引用
尚秋,易雅轩,张文,王夏楠,杨芳..SPI基茶多酚纳米复合物的制备及其分子间相互作用研究[J].中国果菜,2024,44(7):42-48,7.基金项目
国家自然科学基金青年基金(31701604) （31701604）
湖北省大学生创新创业训练计划资助项目(S202310490021) （S202310490021）
武汉工程大学校长基金资助项目(XZJJ2023049) （XZJJ2023049）
