食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 115 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028027

研究报告

超声诱导大豆亲脂蛋白复合姜黄素及其特性研究

  • 朱秀清 ,
  • 衣程远 ,
  • 刘琳琳 ,
  • 曾剑华 ,
  • 王子玥 ,
  • 李美莹 ,
  • 谷雪莲 ,
  • 孙冰玉
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  • 1(哈尔滨商业大学 食品工程学院 黑龙江省普通高校食品科学与工程重点实验室 黑龙江省谷物食品与综合加工重点实验室,黑龙江 哈尔滨,150076)
    2(中国海洋大学 食品科学与工程学院,山东 青岛,266003)
硕士,教授(孙冰玉副教授为通信作者,E-mail: sby0451@163.com)

收稿日期: 2021-05-18

  修回日期: 2021-07-23

  网络出版日期: 2022-03-04

基金资助

黑龙江省自然科学基金联合引导项目(LH2020C060);黑龙江省“百千万”工程科技重大专项(2019ZX08B01);2021年哈尔滨商业大学教师“创新”项目支持计划项目(LH2020C060)

收起

Embedding curcumin with soybean lipophilic protein induced by ultrasonic treatment and the analysis of its properties

  • ZHU Xiuqing ,
  • YI Chengyuan ,
  • LIU Linlin ,
  • ZENG Jianhua ,
  • WANG Ziyue ,
  • LI Meiying ,
  • GU Xuelian ,
  • SUN Bingyu
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  • 1(Key Laboratory of Food Science and Engineering,Key Laboratory of Grain Food and Comprehensive Processing,College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
    2(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)

Received date: 2021-05-18

  Revised date: 2021-07-23

  Online published: 2022-03-04

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摘要

采用超声技术进行诱导,将大豆亲脂蛋白(soybean lipophilic protein,SLP)与姜黄素(curcumin,Cur)结合,以包埋率作为指标,并利用紫外光谱、激光粒度分析等方法研究了SLP与姜黄素的质量比、超声时间、超声功率对大豆亲脂蛋白-姜黄素(SLP-Cur)复合物制备效果的影响,并对超声诱导的SLP-Cur复合物的抗氧化性及体外释放率进行分析。结果表明,采用超声技术制备SLP-Cur复合物的最佳条件:SLP与姜黄素的质量比为7.5∶1、超声时间为20 min、超声功率为180 W,包埋率高达(19.63±0.06)%,复合物的平均粒径为106 nm,且分布均匀,电位平均值为-(24.7±0.23)mV,说明将超声技术应用于大豆亲脂蛋白包埋姜黄素,可以形成稳定的复合物。超声处理使复合物的DPPH自由基清除率从(52.6±0.64)%显著提高到(59.3±0.66)%(P<0.05)。复合物的形成可以减少姜黄素在胃中的释放,经过超声处理后复合物中姜黄素的释放率降低。

关键词： 大豆亲脂蛋白; 姜黄素; 超声; 抗氧化性

本文引用格式

朱秀清 , 衣程远 , 刘琳琳 , 曾剑华 , 王子玥 , 李美莹 , 谷雪莲 , 孙冰玉 . 超声诱导大豆亲脂蛋白复合姜黄素及其特性研究[J]. 食品与发酵工业, 2022 , 48(3) : 115 -122 . DOI: 10.13995/j.cnki.11-1802/ts.028027

Abstract

In this experiment, the soybean lipophilic protein (SLP) was combined with curcumin (Cur) by ultrasonic technology, and the influence of the mass ratio of SLP to curcumin, ultrasonic time, and ultrasonic power on the preparation of soybean lipophilic protein-curcumin (SLP-Cur) was studied by UV spectrum, laser particle size analysis. The encapsulation efficiency was used for the evaluation the effect of mass ratio of SLP to curcumin, ultrasonic time and ultrasonic power on the preparation of SLP-Cur complex. The antioxidant activity and in vitro release rate of ultrasonic-induced SLP-Cur complex were also analysed. The results showed that the optimum condition for the preparation of SLP-Cur complex by ultrasonic technique was achieved when the mass ratio of SLP to curcumin was 7.5∶1 with the ultrasonication for 20 min and the ultrasonic power 180 W. Using above conditions, the encapsulation efficiency reached (19.63±0.06)%. The average particle size of SLP-Cur complex was 106 nm and uniformly distributed, the average potential value was (24.7±0.23) mV which showed that the complex induced by ultrasound was stable. Ultrasonic treatment significantly increased the DPPH free radical clearance rate of SLP-Cur from (52.6±0.64)% to (59.3±0.66)% (P<0.05). The formation of the complex could reduce the release of curcumin in the stomach, the release rate of curcumin in the compound decreased after ultrasonic treatment.

Key words： soybean lipophilic protein; curcumin; ultrasonic; antioxidant activity

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