大米蛋白-酪蛋白共架体构建及其自乳化行为研究

doi:10.3969/j.issn.1673-1689.2020.01.008

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大米蛋白-酪蛋白共架体构建及其自乳化行为研究
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                        10.3969/j.issn.1673-1689.2020.01.008
                    
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Study on Construction and Self-Emulsifying of Rice-Casein Complex

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构建可溶性大米蛋白/酪蛋白共架体并探究其自乳化行为。大米蛋白与酪蛋白以质量比1:1在碱性条件下（pH=12）混合，并用0.1 mol/L HCl中和得到共架体蛋白（pH=7）。溶解度及疏水性表征实验表明，大米蛋白与酪蛋白之间通过疏水作用结合，且大米蛋白的溶解度从1.67%提高至91.0%。此外，等温滴定量热法表明共架体蛋白与丁香酚进行自发放热反应。共架体蛋白与不同比例丁香酚进行自乳化，形成平均粒径<200 nm，Zeta-电位<-30 mV的纳米乳，乳液中蛋白质利用率最高达79.75%，丁香酚装载量为28.54μg/mL，蛋白质与丁香酚的最大结合量为336.78 μL/g。贮藏28 d乳液粒径均匀分布且Zeta-电位值不变，表明该乳液具有良好贮藏稳定性。乳液控释研究表明，乳液具有良好控释作用且符合一级释放动力学模型。

Abstract:

The purpose of this study was to fabricate rice protein/casein complexes（CPS）and to explore their self-emulsifying behavior. By mixing rice proteins and casein at a mass ratio of 1:1 at pH = 12 and readjusting the pH to 7，soluble CPs can be obtained. The solubility and hydrophobic characteristics of CPs were measured. The results showed that rice proteins and casein were merged by hydrophobic interactions and the solubility of rice proteins was enhanced by 50 times. In addition，isothermal titration calorimetry（ITC）showed that there was a spontaneous exothermic reaction between the CPs and eugenol. The eugenol can be self-emulsified with different proportions of CPsto form nanoemulsions that had an average particle size<200 nm and Zeta-potential intensity >-30 mV. The recovery of CPs in the emulsions can be as high as 79.75%，the maximum efficiency of encapsulation of eugenol was 28.54 μg/mL，and the maximum binding capacity of eugenol is 336.78 μL/g CPs. The data illustrated by particle size and the zeta-potential of emulsions indicated that the emulsions had strong storage stabilities during the 28-day storage. Release studies showed that the emulsion can control the release rate of eugenol，which followed a style of first-order release kinetics. The results demonstrated that the CPs prepared by this study are promising food ingredients in food industry and the CPs-eugenol emulsions can be potential candidates for delivery of lipophilic bioactives for their controlled release attributes.

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YUE Ming,陈正行,徐鹏程,王涛,李亚男,王韧.大米蛋白-酪蛋白共架体构建及其自乳化行为研究[J].食品与生物技术学报,2020,39(1):54-60.

YUE Ming, CHEN Zhengxing, XU Pengcheng, WANG Tao, LI Yanan, WANG Ren. Study on Construction and Self-Emulsifying of Rice-Casein Complex[J]. Journal of Food Science and Biotechnology,2020,39(1):54-60.

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在线发布日期: 2020-04-09
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