摘要
为改善雨生红球藻虾青素的稳定性和水溶性,本文使用蜗牛酶进行雨生红球藻虾青素的破壁提取,并以阿拉伯胶和乳清蛋白粉(富含乳脂肪球膜)为壁材,利用复合凝聚法制备虾青素纳米颗粒,此外对纳米颗粒的稳定性进行研究。结果表明:虾青素纳米颗粒的最佳制备条件为:pH4.0,乳清蛋白与阿拉伯胶质量比为2:1,虾青素浓度为60μmol/L,此工艺条件下虾青素的包封率为92.93%±0.19%。该纳米颗粒平均粒径为265.71±0.55 nm,Zeta电位为-13.44±0.14 mV,并具备良好的贮藏稳定性,在4℃条件下贮藏15 d,粒径增幅仅为6.1%,虾青素保留率为90.78%±0.25%,DPPH清除率为79.31%±0.18%。本研究改善了雨生红球藻虾青素的稳定性和水溶性,为虾青素的高效利用提供了技术支持。
In order to improve the stability and water solubility of astaxanthin, the snailase was used for the wall-breaking extraction of astaxanthin from Haematococcus pluvialis, and gum arabic and whey protein powder(rich in milk fat globule membrane) were used as wall materials to prepare astaxanthin nanoparticles using a complex coacervation method, in addition, the stability of the nanoparticles was investigated. The results showed that the optimum conditions for the preparation of astaxanthin nanoparticles were pH4.0, protein/gum arabic mass ratio of 2:1 and astaxanthin concentration of60 μmol/L. The encapsulation rate of astaxanthin under these conditions was 92.93%±0.19%. The average particle size was265.71±0.55 nm and the Zeta potential was-13.44±0.14 mV. The nanoparticles showed good storage stability with only6.1% increased in size, 90.78%±0.25% retention of astaxanthin and 79.31%±0.18% clearance of DPPH after 15 d storage at4 ℃. This study would improve the stability and water solubility of astaxanthin and provide technical support for the efficient utilization of astaxanthin.
作者
袁巧月
吴梵
王孝治
赵轩
崔莉
罗海波
陶明煊
刘琛
郭宇星
YUAN Qiaoyue;WU Fan;WANG Xiaozhi;ZHAO Xuan;CUI Li;LUO Haibo;TAO Mingxuan;LIU Chen;GUO Yuxing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品工业科技》
CAS
北大核心
2022年第16期98-104,共7页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新资金项目(CX(20)3050)
国家自然科学基金面上项目(31972093)。
关键词
雨生红球藻
虾青素
乳脂肪球膜
纳米颗粒
稳定性
Haematococcus pluvialis
astaxanthin
milk fat globule membrane
nanoparticle
stability
