Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHU Xiuqing , YI Chengyuan , LIU Linlin , ZENG Jianhua , WANG Ziyue , LI Meiying , GU Xuelian , SUN Bingyu . Embedding curcumin with soybean lipophilic protein induced by ultrasonic treatment and the analysis of its properties[J]. Food and Fermentation Industries, 2022 , 48(3) : 115 -122 . DOI: 10.13995/j.cnki.11-1802/ts.028027

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