不同7S亚基组份的大豆蛋白纳米颗粒包埋β-胡萝卜素Pickering乳液研究
- Title:
- Different 7S Subunits Composed Soybean Protein Nanoparticles for Embedding β-carotene Pickering Emulsion
- 摘要:
- 为探究不同7S亚基组份大豆蛋白纳米颗粒对包埋β-胡萝卜素Pickering乳液的影响，本研究以野生型大豆（Wild）、α亚基缺失型大豆（α-lack）、α′亚基缺失型大豆（α′-lack）和（α+α′）亚基缺失型大豆（α+α′）-lack]作为试验原料，提取大豆分离蛋白（SPI），通过扫描电镜、粒径和表面疏水性对比热诱导前后蛋白的变化，利用蛋白纳米颗粒为乳化剂制备包埋β-胡萝卜素Pickering乳液，通过测定包埋β-胡萝卜素Wild-NPPEs、α-lack-NPPEs、α′-lack-NPPEs和（α+α′）-lack-NPPEs的粒径、抗氧化能力（DPPH自由基清除率）、β-胡萝卜素的保留率、模拟消化后的游离脂肪酸释放率和生物可及性等指标，探索α、α′亚基对包埋β-胡萝卜素的影响。结果表明：通过热诱导可以制备不同亚基组份的蛋白纳米颗粒，α′亚基对包埋β-胡萝卜素Pickering乳液的稳定性有影响，在4 ℃或25 ℃下经过30 d贮藏后，α′-lack-NPPEs的β-胡萝卜素的最终保留率超过70%，且抗氧化活性最高；通过体外模拟胃肠消化试验，α′-lack-NPPEs乳液液滴的界面面积比较大，结合游离脂肪酸释放率结果发现，随着聚合度降低、油滴表面积增加，水解率提高，使β-胡萝卜素在胶束相中的保留含量提高，从而其生物可及性增加。综上，α′-lack-NPs更适合用于制备较稳定的包埋β-胡萝卜素Pickering乳液。
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