营养输送蛋白质复合物的配方和表征：多糖对卵白蛋白包封姜黄素的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144617

Shulan Xiao, Dong Uk Ahn

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引用次数: 0

摘要

姜黄素（Curcumin， CUR）具有多种生物活性，易受环境胁迫的影响。卵清蛋白/多糖复合物广泛应用于CUR包封。然而，关于不同多糖的络合如何影响卵清蛋白（OVA）的包封性能，目前还没有全面的报道。本研究分析了多糖、海藻酸盐（AL）、阿拉伯胶（GA）和羧甲基纤维素（CMC）对卵磷脂包封性能的影响。与多糖或CUR络合后，OVA的粒径增大，其SEM和CLSM均呈不规则海绵状或层状结构，且CUR与OVA共定位。CUR的光稳定性和热稳定性显著提高，特别是在pH 7.0时。经OVA包封后，观察到CUR的抗氧化活性增强（p <； 0.05）。多糖不影响CUR的包封性和稳定性，但可能延缓CUR的释放速度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Formulation and characterization of protein-based complexes for nutrient delivery: Impact of polysaccharides on the encapsulation of curcumin with ovalbumin

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Formulation and characterization of protein-based complexes for nutrient delivery: Impact of polysaccharides on the encapsulation of curcumin with ovalbumin

Curcumin (CUR) has many bioactive functions and is susceptible to environmental stresses. Ovalbumin/polysaccharide complexes are widely used in CUR encapsulation. However, no comprehensive report on how the complexation of different polysaccharides will affect the encapsulating properties of ovalbumin (OVA) is available. The present study analyzed the effect of polysaccharides, alginate (AL), gum arabic (GA), or carboxymethyl cellulose (CMC) on the encapsulation properties of OVA. The particle size of OVA was increased upon complexing with polysaccharides or CUR. SEM and CLSM of all the CUR-loaded complexes showed irregular and sponge-like or layered structure and CUR and OVA were co-localized. CUR demonstrated significantly improved light and thermal stability, especially at pH 7.0. An enhanced (p < 0.05) antioxidant activity of CUR upon encapsulation with OVA was observed. Polysaccharides did not affect CUR encapsulation or stability but may delay the release rate of CUR.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.