食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 132 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029474

研究报告

酪蛋白胶束乳液凝胶性质及其在大黄素负载中的应用

  • 瓦文强 ,
  • 秦娟娟 ,
  • 杨敏 ,
  • 魏彦明 ,
  • 袁子文 ,
  • 纪鹏 ,
  • 甄晨波
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  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(甘肃农业大学 动物医学院,甘肃 兰州,730070)
第一作者：硕士研究生(魏彦明教授为通信作者,E-mail:weiym@gsau.edu.cn)

收稿日期: 2021-09-29

  修回日期: 2021-12-09

  网络出版日期: 2023-02-14

基金资助

国家现代农业产业技术体系项目(CARS-37);甘肃省高校产业支撑项目(2020C-14)

收起

Properties of emulsion gel based on casein micelles and its application in emodin loading

  • WA Wenqiang ,
  • QIN Juanjuan ,
  • YANG Min ,
  • WEI Yanming ,
  • YUAN Ziwen ,
  • JI Peng ,
  • ZHEN Chenbo
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-09-29

  Revised date: 2021-12-09

  Online published: 2023-02-14

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摘要

乳液凝胶可作为活性分子包封材料,具有安全性高、稳定性好等优点。该文以酪蛋白胶束和果胶为基质,以负载大黄素的大豆油为油相,制备了乳液凝胶,表征了凝胶微观结构,分析了其贮藏稳定性,研究了在模拟胃肠环境下凝胶对大黄素的缓释作用,并评价了凝胶体系的细胞毒性。结果表明,乳液凝胶为O/W型,随着果胶添加量的增加,油滴粒径减小。酪蛋白胶束与果胶体积比为8∶2和7∶3时,乳液凝胶在贮藏240 d时仍稳定。模拟胃肠消化实验表明,在模拟肠液累积消化240 min后,凝胶中大黄素的释放率大于游离大黄素释放率;当酪蛋白与果胶体积比为7∶3时,经CaCl2处理后凝胶中大黄素的释放显著延缓,其360 min时释放量仅为(38.40±6.89)%。细胞实验表明,经凝胶负载后,大黄素的细胞毒性显著降低。

关键词： 酪蛋白胶束; 果胶; 乳液凝胶; 大黄素; 缓释

本文引用格式

瓦文强 , 秦娟娟 , 杨敏 , 魏彦明 , 袁子文 , 纪鹏 , 甄晨波 . 酪蛋白胶束乳液凝胶性质及其在大黄素负载中的应用[J]. 食品与发酵工业, 2023 , 49(1) : 132 -139 . DOI: 10.13995/j.cnki.11-1802/ts.029474

Abstract

Emulsion gel can be used as an active molecular encapsulation matrix with high safety and good stability. In this paper, casein micelles and pectin were used as matrix and the soybean oil loading emodin as the oil phase to prepare emulsion gels, and its microstructural properties were characterized, as well as the storage stability. The controlled release of emodin in emulsion gels under the simulated gastrointestinal environment and their cytotoxicity were evaluated. Results showed that the emulsion gel was the type of oil in water, in which the size of oil droplets decreased with the increase in the addition of pectin. When the ratio of casein to pectin was 8∶2 and 7∶3, the emulsion gels were stable after 240 d of storage. The release rate of emodin in emulsion gel was greater than that of free emodin after 240 min simulated digestion. However, the cumulative release amount of emodin in CaCl2-treated emulsion gels at 7∶3 was retarded, which at 360 min simulated digestion was (38.40±6.89)%. The results of cell cytotoxicity experiments showed that the toxicity of emodin on cells was reduced significantly after loading in emulsion gel.

Key words： casein micelle; pectin; emulsion gel; emodin; slow release

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