食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 216 - 223

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032487

研究报告

pH对果胶-酪蛋白复合物包埋体系理化稳定性的影响

  • 刘瑞 ,
  • 刘郁琪 ,
  • 钟金锋 ,
  • 刘雄 ,
  • 覃小丽
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
第一作者:硕士研究生(覃小丽副教授为通信作者,E-mail:qinxl@swu.edu.cn)

收稿日期: 2022-05-29

  修回日期: 2022-07-14

  网络出版日期: 2023-10-25

基金资助

重庆市自然科学基金(cstc2019jcyj-msxmX0113)

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Effect of pH on physicochemical stability of pectin-casein complex system

  • LIU Rui ,
  • LIU Yuqi ,
  • ZHONG Jinfeng ,
  • LIU Xiong ,
  • QIN Xiaoli
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education, Southwest University, Southwest University, Chongqing 400715, China)

Received date: 2022-05-29

  Revised date: 2022-07-14

  Online published: 2023-10-25

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摘要

果胶-酪蛋白构造的复合物包埋体系可解决姜黄素因稳定性差、生物利用度低而导致的生物活性发挥受到限制的问题,然而该复合物的稳定性极易受pH的影响。该研究采用实验和分子动力学模拟联合的方法研究了pH对果胶-酪蛋白包埋体系的物理性质、稳定性和相互作用的影响。结果表明,pH 5.0条件下制备的果胶-酪蛋白复合物对姜黄素的包封率(96.0%)显著高于pH 7.0条件下制备的复合物(83.2%);此外,pH 5.0条件下制备的果胶-酪蛋白复合物提高了姜黄素在高温条件下和胃肠道消化过程中的稳定性,其对姜黄素的保留率分别为66.9%和86.2%,显著高于pH 7.0条件下制备的复合物对姜黄素的保留率(48.8%和68.9%)。此外,采用分子动力学模拟分析了复合物的均方根偏差和分子间氢键,结果显示在pH为5.0条件下的果胶-酪蛋白-姜黄素复合物的均方根偏差平衡值最低,为0.69 nm,表明其具有最好的稳定性;同时,该复合物相互之间可以形成更多的氢键,对维持其稳定性有着重要作用。该研究从实验和理论计算的角度讨论了pH对果胶-酪蛋白复合物作为姜黄素包埋体系的理化稳定性的影响机制,可为果胶-酪蛋白复合物的性能调控提供借鉴和参考。

关键词： 酪蛋白; 姜黄素; 果胶; 包埋体系; 分子动力学模拟

本文引用格式

刘瑞 , 刘郁琪 , 钟金锋 , 刘雄 , 覃小丽 . pH对果胶-酪蛋白复合物包埋体系理化稳定性的影响[J]. 食品与发酵工业, 2023 , 49(18) : 216 -223 . DOI: 10.13995/j.cnki.11-1802/ts.032487

Abstract

The complex system constructed by pectin and casein can improve the biological activity of curcumin which is limited by its poor stability and low bioavailability, but the stability of the pectin-casein complex is easily affected by pH. Therefore, this study aimed to investigate the effect of pH on the physical property, chemical stability, and interaction of the pectin-casein complex system through a combined experiment and molecular dynamics simulation. Results showed that the encapsulation efficiency of curcumin by pectin-casein complex prepared at pH 5.0 (96.0%) was significantly higher than that of complex prepared at pH 7.0 (83.2%). Moreover, the pectin-casein complex prepared at pH 5.0 could improve the chemical stability of curcumin in high temperature and simulated gastrointestinal fluid, with excellent retention of 66.9% and 86.2%, respectively, which were significantly higher than those at pH 7.0 (48.8% and 68.9%). In addition, the root mean square deviation (RMSD) and inter-molecular hydrogen bonding of the complexes were analyzed by molecular dynamics simulation, the results showed that the pectin-casein-curcumin complex had a relatively low RMSD equilibrium value of 0.69 nm at pH 5.0, indicating relatively high stability. Furthermore, more inter-molecular hydrogen bonds were observed in the pectin-casein-curcumin complex at pH 5.0, which played an important role in maintaining the complex stability. This study demonstrated the mechanism of the effect of pH on the physicochemical stability of the pectin-casein complex as a curcumin complex system from combined experimental and computational perspectives, which provided a reference for the performance regulation of the pectin-casein complex in the food industry.

Key words： casein; curcumin; pectin; complex system; molecular dynamics simulation

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