[1] SZCZES′NIAK K A, OSTASZEWSKI P, CIECIERSKA A, et al.Investigation of nutriactive phytochemical-gamma-oryzanol in experimental animal models[J].Journal of Animal Physiology and Animal Nutrition, 2016, 100(4):601-617.
[2] 蒋维维, 易金娥, 谭柱良.γ-谷维素的生物活性研究进展[J].食品与发酵工业, 2015, 41(6):253-258.
JIANG W W, YI J E, TAN Z L.Research progress on biological activities of γ-oryzanol and its mechanism[J].Food and Fermentation Industries, 2015, 41(6):253-258.
[3] ZHONG J F, YANG R, CAO X Y, et al.Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology[J].Molecules (Basel,Switzerland), 2018, 23(1):56.
[4] MASUZAKI H, KOZUKA C, OKAMOTO S, et al.Brown rice-specific γ-oryzanol as a promising prophylactic avenue to protect against diabetes mellitus and obesity in humans[J].Journal of Diabetes Investigation, 2019, 10(1):18-25.
[5] 李则灵, 唐万佩, 覃小丽.提高谷维素溶解度的方法[J].粮食与油脂, 2017, 30(1):23-26.
LI Z L, TANG W P, QIN X L.Methods to improve the solubility of oryzanol[J].Cereals & Oils, 2017, 30(1):23-26.
[6] MOONGNGARM A, AMORNPAN J, HOMDUANG A, et al.Rice starch as coating materials for microencapsulation of gamma oryzanol to improve its stability[J].American Journal of Applied Sciences, 2016, 13(8):900-906.
[7] KHALID N, KOBAYASHI I, NEVES M A, et al.Encapsulation of β-sitosterol plus γ-oryzanol in O/W emulsions:Formulation characteristics and stability evaluation with microchannel emulsification[J].Food and Bioproducts Processing, 2017, 102:222-232.
[8] RAWAL T, MISHRA N, JHA A, et al.Chitosan nanoparticles of gamma-oryzanol:Formulation, optimization, and in vivo evaluation of anti-hyperlipidemic activity[J].AAPS PharmSciTech, 2018,19(4):1 894-1 907.
[9] GHAYOUR N, HOSSEINI S M H, ESKANDARI M H, et al.Nanoencapsulation of quercetin and curcumin in casein-based delivery systems[J].Food Hydrocolloids, 2019, 87:394-403.
[10] FAN Y T, YI J, ZHANG Y Z, et al.Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity[J].Food Chemistry, 2018, 239:1 210-1 218.
[11] 王植, 刘昊天, 刘骞, 等.美拉德反应及其产物在递送生物活性物质方面的应用研究进展[J].食品科学, 2021, 42(11):324-331.
WANG Z, LIU H T, LIU Q, et al.A literature review of the application of Maillard reaction and its products in the delivery of bioactive substances[J].Food Science, 2021, 42(11):324-331.
[12] BUDDANAVAR A T, NANDIBEWOOR S T.Multi-spectroscopic characterization of bovine serum albumin upon interaction with atomoxetine[J].Journal of Pharmaceutical Analysis, 2017, 7(3):148-155.
[13] EZZEROUG K, MOULAI-MOSTEFA N, HADJSADOK A.Rheology, dynamic light scattering and physicochemical characterization of octenyl succinic anhydride (OSA) modified starch in aqueous solution[J].Journal of Food Science and Technology, 2018, 55(11):4 485-4 491.
[14] YU X X, LIU C, LU M H, et al.Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate[J].Food & Function, 2019, 10(3):1 653-1 660.
[15] YI J, FAN Y T, ZHANG Y Z, et al.Glycosylated α-lactalbumin-based nano complex for curcumin:Physicochemical stability and DPPH-scavenging activity[J].Food Hydrocolloids, 2016, 61:369-377.
[16] ROGERS E J, RICE S M, NICOLOSI R J, et al.Identification and quantitation of γ-oryzanol components and simultaneous assessment of tocols in rice bran oil[J].Journal of the American Oil Chemists′ Society, 1993, 70(3):301-307.
[17] FENG J, WU S S, WANG H, et al.Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction[J].Journal of Functional Foods, 2016, 27:55-68.
[18] 刘尧, 樊永康, 吴晓琴, 等.负载槲皮素的酶法糖基化酪蛋白复合纳米粒子的性能研究[J].食品工业科技, 2021, 42(15):64-71.
LIU Y, FAN Y K, WU X Q, et al.Study on properties of quercetin-loaded enzymatic glycosylated casein composite nanoparticles[J].Science and Technology of Food Industry, 2021, 42(15):64-71.
[19] PRIMOZIC M, DUCHEK A, NICKERSON M, et al.Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate[J].Food Hydrocolloids, 2018, 77:126-141.
[20] ZHA F C, YANG Z Y,RAO J J, et al.Gum arabic-mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein[J].Journal of Agricultural and Food Chemistry, 2019, 67(36):10 195-10 206.
[21] LIU J L, JING H.Glycation of bovine serum albumin with monosaccharides inhibits heat-induced protein aggregation[J].RSC Advances, 2016, 6(116):115 183-115 188.
[22] GUO X B, GUO X M, YU S J, et al.Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate[J].Food Hydrocolloids, 2018, 82:1-10.
[23] YANG Y X, CUI S W, GONG J H, et al.A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral[J].Food Hydrocolloids, 2015, 48:155-164.
[24] MASSAROLO K C, DENARDI DE SOUZA T, COLLAZZO C C, et al.The impact of Rhizopus oryzae cultivation on rice bran:Gamma-oryzanol recovery and its antioxidant properties[J].Food Chemistry, 2017, 228:43-49.
[25] MALEKI S, ARABZADEH A A, NEJATI K, et al.Exploring the interactions of a natural gamma-oryzanol with human serum albumin:Surface plasmon resonance, fluorescence, and molecular modeling studies[J].Drug Research, 2021, 71(9):520-527.
[26] ZOU L Q, ZHENG B J, ZHANG R J, et al.Food-grade nanoparticles for encapsulation, protection and delivery of curcumin:comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions[J].RSC Advances, 2016, 6(4):3 126-3 136.
[27] PATRIGNANI M, RINALDI G J, RUFIÁN-HENARES J Á, et al.Antioxidant capacity of Maillard reaction products in the digestive tract:An in vitro and in vivo study[J].Food Chemistry, 2019, 276:443-450.
[28] MUHOZA B, ZHANG Y T, XIA S Q, et al.Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction[J].Journal of Functional Foods, 2018, 45:1-9.
