紫檀芪(pterostilbene,PTS)具有抗氧化、延缓衰老、降血脂等生物活性,然而其低水溶性限制了其应用。该文制备了亚麻籽蛋白-紫檀芪-大豆多糖纳米复合物,研究了溶液pH值、大豆多糖浓度对复合物包埋效果的影响,并分析了颗粒之间的相互作用以及纳米复合物的pH稳定性和盐离子稳定性。结果表明,溶液pH值为3.5、大豆多糖质量浓度为10 mg/mL时,对紫檀芪的包埋率最高,整个体系颗粒分散比较均匀。通过荧光光谱和傅里叶红外光谱发现亚麻籽蛋白、紫檀芪、大豆多糖之间存在疏水相互作用、氢键作用力和静电相互作用。与亚麻籽蛋白稳定的纳米复合物相比,加入大豆多糖后纳米复合物的pH稳定性和盐离子稳定性显著提高。
Pterostilbene (PTS) has attracted much attention due to its beneficial bioactivities for health. Nevertheless, suffering from its poor aqueous solubility, its application was hindered in the food industry. In this study, we fabricated flaxseed protein isolate-pterostilbene-soybean polysaccharide nanocomplex. The effects of pH and soybean polysaccharide concentration on the embedding effect of the nanocomplex were studied. Also, the interaction between the particles and the stability of the nanocomplexes were analyzed. The results showed that when the solution pH was 3.5 and the soybean polysaccharide concentration was 10 mg/mL, the encapsulation efficiency of pterostilbene was the highest, and most of the particles were homogenous. Through Fourier transform infrared spectroscopy and fluorescence spectroscopy detection, it could be concluded that proteins bound PTS mainly through hydrophobic interaction, hydrogen bonding and electrostatic interaction. Compared with the flaxseed protein-PTS nanocomplex, the pH stability and saline ion stability of the nanocomplex after adding soybean polysaccharide were significantly improved.
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