食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 45 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041741

研究报告

热改性β-乳球蛋白对茶黄素-3,3′-双没食子酸酯稳定性及生物可及性的影响

  • 张洪丽 ,
  • 钟书平 ,
  • 蒋雨心 ,
  • 魏芳 ,
  • 罗理勇 ,
  • 曾亮
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西部(重庆)科学城种质创制大科学中心,重庆,400050)
第一作者:硕士研究生(罗理勇副教授和曾亮教授为共同通信作者,E-mail:467002526@qq.com;zengliangbaby@126.com)

收稿日期: 2024-11-30

  修回日期: 2025-02-11

  网络出版日期: 2025-10-16

基金资助

国家重点研发计划项目(2022YFD1600805);国家自然科学基金项目(32172627);重庆市现代农业产业技术体系创新团队项目(CQMAITS202408)

收起

Effects of thermal modification β-lactoglobulin on the stability and bioavailability of theaflavin-3,3′-digallate

  • ZHANG Hongli ,
  • ZHONG Shuping ,
  • JIANG Yuxin ,
  • WEI Fang ,
  • LUO Liyong ,
  • ZENG Liang
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Integrative Science Center of Germplasm Creation in Western China (Chongqing) Science City, Chongqing 400050, China)

Received date: 2024-11-30

  Revised date: 2025-02-11

  Online published: 2025-10-16

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摘要

茶黄素-3,3′-双没食子酸酯(theaflavin-3,3′-digallate,TFDG)是红茶中具有多种生理活性的主要成分之一,但因TFDG存在易氧化分解,生物可及性低的缺点,应用被极大限制。该研究在前期发现85 ℃预热后的β-乳球蛋白(β-lactoglobulin, β-Lg)与TFDG结合可形成稳定澄清分散体的基础上,以β-Lg、TFDG制备复合分散体(β-Lg-TFDG),探究β-Lg(85 ℃)提升TFDG贮藏稳定性及生物可及性的可行性。结果表明,整个贮藏期间,相较于β-Lg-TFDG(25 ℃)及TFDG,β-Lg-TFDG(85 ℃)的颜色及TFDG保留率变化较小,澄清度较高;贮藏28 d后,β-Lg-TFDG(85 ℃)的TFDG保留率(48.27%)是β-Lg-TFDG(25 ℃)的3.77倍,TFDG的15.18倍。体外消化试验结果表明,β-Lg-TFDG(85 ℃)稳定性及抗氧化活性均显著(P<0.05)高于β-Lg-TFDG(25 ℃)及TFDG,且生物可及性(22.03%)是β-Lg-TFDG(25 ℃)的1.38倍,TFDG的1.86倍。综上,与β-Lg(25 ℃)相比,β-Lg(85 ℃)可更显著(P<0.05)提升TFDG在贮藏中的稳定性及生物可及性。该研究为利用预热处理后的β-Lg提高TFDG贮藏稳定性及生物可及性提供了理论基础,有利于进一步提升TFDG在功能性食品、医药领域的运用。

关键词： β-乳球蛋白; 茶黄素-3,3′-双没食子酸酯; 贮藏期; 稳定性; 生物可及性

本文引用格式

张洪丽 , 钟书平 , 蒋雨心 , 魏芳 , 罗理勇 , 曾亮 . 热改性β-乳球蛋白对茶黄素-3,3′-双没食子酸酯稳定性及生物可及性的影响[J]. 食品与发酵工业, 2025 , 51(18) : 45 -51 . DOI: 10.13995/j.cnki.11-1802/ts.041741

Abstract

Theaflavin-3,3′-digallate (TFDG) is a significant component of black tea with various physiological activities.However, its application is limited by oxidative degradation and low bioavailability in the food and pharmaceutical industries.In this study, a composite dispersion (β-Lg-TFDG) of β-lactoglobulin (β-Lg) and TFDG were prepared to investigate the potential of preheating β-Lg at 85 ℃ to enhance the storage stability and bioaccessibility of TFDG, building on previous research that demonstrated the formation of stable and clear dispersions under these conditions.The results indicated that during the storage period, the color and TFDG retention of β-Lg-TFDG (85 ℃) exhibited less change and greater clarity compared to β-Lg-TFDG (25 ℃) and TFDG.After 28 days of storage, the TFDG retention rate (48.27%) of β-Lg-TFDG (85 ℃) was 3.77 times higher than that of β-Lg-TFDG (25 ℃) and 15.18 times higher than that of TFDG.The in vitro digestion test results indicated that the stability and antioxidant activity of β-Lg-TFDG at 85 ℃ were significantly (P<0.05) greater than those of β-Lg-TFDG at 25 ℃ and TFDG.Additionally, the bioaccessibility was 22.03%, which was 1.38 times that of β-Lg-TFDG at 25 ℃ and 1.86 times that of TFDG.In conclusion, β-Lg-TFDG at 85 ℃ demonstrated a significantly greater enhancement in the stability of TFDG during storage and its bioavailability compared to β-Lg-TFDG at 25 ℃ (P<0.05).This study establishes a theoretical foundation for using pre-treated β-Lg to improve the storage stability and bioaccessibility of TFDG, thereby facilitating the optimization of TFDG application in functional food and medicine.

Key words： β-lactoglobulin; theaflavin-3,3′-digallate; storage period; stability; bioavailability

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