CN112056564B - 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 - Google Patents
一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 Download PDFInfo
- Publication number
- CN112056564B CN112056564B CN202010992681.XA CN202010992681A CN112056564B CN 112056564 B CN112056564 B CN 112056564B CN 202010992681 A CN202010992681 A CN 202010992681A CN 112056564 B CN112056564 B CN 112056564B
- Authority
- CN
- China
- Prior art keywords
- rice gluten
- riboflavin
- rice
- gel
- gluten
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 title claims abstract description 116
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 111
- 235000009566 rice Nutrition 0.000 title claims abstract description 111
- 108010068370 Glutens Proteins 0.000 title claims abstract description 96
- 235000021312 gluten Nutrition 0.000 title claims abstract description 96
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 235000019192 riboflavin Nutrition 0.000 title claims abstract description 58
- 239000002151 riboflavin Substances 0.000 title claims abstract description 58
- 229960002477 riboflavin Drugs 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 230000026731 phosphorylation Effects 0.000 title claims description 23
- 238000006366 phosphorylation reaction Methods 0.000 title claims description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 110
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000000411 inducer Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000002244 precipitate Substances 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 235000018102 proteins Nutrition 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000012153 distilled water Substances 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical group OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 6
- 239000003153 chemical reaction reagent Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 239000012460 protein solution Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 230000000887 hydrating effect Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000005538 encapsulation Methods 0.000 abstract description 24
- 238000003860 storage Methods 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 13
- 238000000605 extraction Methods 0.000 abstract description 3
- 238000003916 acid precipitation Methods 0.000 abstract description 2
- 239000003513 alkali Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 60
- 230000008569 process Effects 0.000 description 6
- 239000013543 active substance Substances 0.000 description 5
- 230000002209 hydrophobic effect Effects 0.000 description 5
- 239000004530 micro-emulsion Substances 0.000 description 5
- 230000000975 bioactive effect Effects 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 229940079593 drug Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 239000002502 liposome Substances 0.000 description 3
- 239000002105 nanoparticle Substances 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000027455 binding Effects 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003937 drug carrier Substances 0.000 description 1
- 238000012377 drug delivery Methods 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002433 hydrophilic molecules Chemical class 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 150000002773 monoterpene derivatives Chemical class 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000001338 self-assembly Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
- A61K31/495—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with two or more nitrogen atoms as the only ring heteroatoms, e.g. piperazine or tetrazines
- A61K31/505—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim
- A61K31/519—Pyrimidines; Hydrogenated pyrimidines, e.g. trimethoprim ortho- or peri-condensed with heterocyclic rings
- A61K31/525—Isoalloxazines, e.g. riboflavins, vitamin B2
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Public Health (AREA)
- Nutrition Science (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Epidemiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法,是以碎米为原料,首先采用碱提酸沉法得到大米谷蛋白,然后将大米谷蛋白与三聚磷酸钠混合后制备磷酸化大米谷蛋白,经加热、冷却等步骤,加入一定量的核黄素,最后加入凝胶诱导剂形成包封核黄素的磷酸化大米谷蛋白凝胶。本方法制备的凝胶包封核黄素的效率>98%,在储藏4周后核黄素损失率<5%。本发明构建的植物蛋白凝胶体系,能有效地提高核黄素的包封效率和储存稳定性,大大提高了核黄素的生物利用率,具有广阔的应用前景。
Description
技术领域
本发明涉及一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法,属于食品蛋白质加工的技术领域。
背景技术
功能性食品中的大多数功效成分包括脂溶性和水溶性维生素、花青素、单萜类以及多酚类植物化合物等生物利用度往往比较低,在提取、加工、运输及储藏过程中,或在食品应用过程中,暴露于空气、水、紫外线等物理条件下,因其自身稳定性差容易导致活性成分分解、破坏;另外,直接添加的天然活性物质因溶解性差异(水溶性/脂溶性),在体内消化时易被酶解或随体液排出,难以实现良好吸收利用。所以研制食品/药品输送系统可以保护功能性食品在外界环境中不被破坏分解,同时也能提高其在人体胃肠道内的吸收利用效率。
为了提高药物及活性物质的生物利用率,国内外研究学者做了大量研究工作,各种技术也层出不穷。目前对生物活性物质的包封方法主要有:
1、脂质体
脂质体能运载疏水和亲水的分子,这种独特的优良性质使其成为被广泛应用的疏水药物靶向输送运载系统。
2、微乳液
微乳液是一个液态-非液态分散系统,具有良好的热力学稳定性,并且自发形成。其液滴大小一般为0.005-0.05μm。微乳液是在油相、水相和表面活性剂混合物中自体装配的产物。它具有光学各向同性和热力学稳定性的优势。表面活性剂的选择是微乳液组成成分的关键所在。表面活性剂亲水性-亲脂性平衡可通过加入短链的醇来调节,或者加入非离子型表面活性剂以制备稳定的微乳液。
3、纳米颗粒
因为尺寸足够小,对于生物膜屏障,纳米颗粒表现出非常好的穿透性。除此之外,它对于特定靶向器官的独特修饰作用,让它成为药物载体的不二之选。纳米颗粒运输系统非常适合包封高度疏水的化合物以增强其水溶性。
4、凝胶
凝胶作为载体用于包封药物或者营养物质,不但可以保护活性营养物质,还可以达到靶向释放的效果。
大米蛋白具有低过敏性、高营养价值和氨基酸种类丰富等特点。大米蛋白根据其溶解性的不同可以分为清蛋白、球蛋白、谷蛋白和醇溶蛋白。其中,谷蛋白约占大米蛋白的80%,通常通过疏水相互作用和二硫键形成聚集体和水不溶性大分子。大米蛋白在食品加工中最重要的功能特性之一是其在加热时的凝胶特性,这显著影响最终产品的质地和感官特性。
蛋白凝胶化包括蛋白质肽链的伸展、裂解、结合及聚集等四个复杂的过程,通过伸展肽链间的相互作用而形成凝胶。首先,蛋白在适当的条件下,蛋白质分子开始缓慢伸展,原来埋在分子链内部的巯基、二硫键、疏水性基团等功能基团暴露出来,相邻的分子通过氢键、疏水相互作用、二硫键、范德华力以及静电相互作用等作用力形成网状的空间结构,从而形成凝胶。形成凝胶后,蛋白凝胶结构内部具有水通道和大量空腔可以包封生物活性成分。此外,这种凝胶还可以抵抗胃蛋白酶的消化水解,能够顺利转运活性物质至肠道,被小肠吸收利用,从而提高活性物质的生物利用率。
发明内容
本发明旨在提供一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法,本方法制得的蛋白凝胶包封核黄素具有包封效率高和储存稳定性好的特点。本发明方法新颖,安全性好,工艺简单,过程可控,无需复杂设备,有利于生产包封效率高、网络结构致密的蛋白质凝胶。
本发明通过三聚磷酸钠与大米谷蛋白混合,得到磷酸化修饰大米谷蛋白,将磷酸化修饰的大米谷蛋白在加入凝固剂后形成蛋白凝胶,利用其包封生物活性物质(核黄素)。与天然大米谷蛋白凝胶相比,磷酸化改性后大米谷蛋白凝胶包封核黄素的包封效率更高,在储存4周后核黄素的损失率更低。
本发明磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法,是以碎米为原料,首先采用碱提酸沉法得到大米谷蛋白,然后将大米谷蛋白与三聚磷酸钠混合后制备磷酸化大米谷蛋白,经加热、冷却等步骤,加入一定量的核黄素,最后加入凝胶诱导剂形成包封核黄素的磷酸化大米谷蛋白凝胶。具体包括以下步骤:
步骤1:将碎米研磨过100目筛后,将碎米粉与蒸馏水以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液以1g:10mL的比例混合,室温下搅拌2h后离心,取上清液,使用1M的HCl溶液调节上清液的pH值至5.4,离心取沉淀,水洗两次,冷冻干燥得到大米谷蛋白;
步骤2:将大米谷蛋白与蒸馏水以1g:10mL的比例混合,并调节pH值至大米谷蛋白完全溶解,4℃过夜,使其充分水合;将磷酸化试剂与上述大米谷蛋白溶液混合,pH值调至8.5,在45℃下反应90min;反应结束后,调pH至5.4,以5000g离心10min,取沉淀回调pH至中性,冷冻干燥得磷酸化大米谷蛋白;
步骤3:将大米谷蛋白和磷酸化大米谷蛋白以0.6-1.0g:10mL的比例分散在蒸馏水中,过夜充分水合,在75-95℃加热30min,冷却后,将50mg的核黄素加入到变性的蛋白溶液中,搅拌均匀,加入凝胶诱导剂诱导蛋白形成凝胶,然后在4℃储存。
步骤2中,所述磷酸化试剂为三聚磷酸钠,添加量为大米谷蛋白质量的1%-7%。
步骤3中,所述凝胶诱导剂为葡萄糖酸-δ-内酯(GDL),浓度为5%(w/v)。
磷酸化改性可以提高大米谷蛋白的功能性质,促进大米谷蛋白的热聚集,改善大米谷蛋白的凝胶性质,因此大米谷蛋白的磷酸化程度对于凝胶包封核黄素的包封效率以及损失率具有重要影响,适当磷酸化改性程度的大米谷蛋白凝胶能够提高核黄素的包封效率以及降低核黄素的损失率。另外,凝胶剂的选择以及添加量对核黄素的包封效率以及损失率也有着显著的影响。不同的凝胶剂诱导的冷凝胶其凝胶强度和凝胶行为有所不同,对于核黄素的包封效果也有显著差异。
与已有技术相比,本发明的有益效果体现在:
1、因植物蛋白本身具有较高的营养价值以及良好的包封性能,本发明利用的改性植物蛋白凝胶包封法是一种绿色、健康、有效地活性物质包封技术。
2、本发明使用的磷酸化改性试剂是三聚磷酸钠,它是FDA允许使用的食品添加剂,因此保证了产品的安全性。
3、本发明使用磷酸化修饰的大米谷蛋白凝胶包封核黄素,与天然大米谷蛋白凝胶相比,本发明制备的蛋白凝胶包封核黄素的包封效率提高到98.91%,储存4周后核黄素的损失率降低至4.77%。由此可知,由磷酸化改性大米谷蛋白制备的凝胶包封核黄素的包封效率和储存稳定性大大提高,提高了其在生物活性成分递送中的应用价值。
4、本发明安全性好,无环境污染,工艺简单,无需复杂设备,易于工业化生产。
附图说明
图1是实施例1中大米谷蛋白和磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率。样品1和2分别代表大米谷蛋白凝胶和磷酸化大米谷蛋白凝胶。从图1中可以看出,磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率分别为82.19%和13.46%。与纯大米谷蛋白凝胶相比,磷酸化改性的大米谷蛋白凝胶包封核黄素的包封效率显著提高,储存4周后核黄素的损失率显著降低。
图2是实施例2中大米谷蛋白和磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率。样品1和2分别代表大米谷蛋白凝胶和磷酸化大米谷蛋白凝胶。从图2中可以看出,磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率分别为88.38%和9.73%。与纯大米谷蛋白凝胶相比,磷酸化改性的大米谷蛋白凝胶包封核黄素的包封效率显著提高,储存4周后核黄素的损失率显著降低。
图3是实施例3中大米谷蛋白和磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率。样品1和2分别代表大米谷蛋白凝胶和磷酸化大米谷蛋白凝胶。从图3中可以看出,磷酸化大米谷蛋白凝胶包封核黄素的包封率和储存4周后核黄素的损失率分别为98.91%和4.77%。与纯大米谷蛋白凝胶相比,磷酸化改性的大米谷蛋白凝胶包封核黄素的包封效率显著提高,储存4周后核黄素的损失率显著降低。
具体实施方式
非限定实施方式叙述如下:
实施例1:
1、将碎米研磨过100目筛后,将碎米粉与蒸馏水以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液以1g:10mL的比例混合,室温下搅拌2h后离心,取上清液,使用1M的HCl溶液调节上清液的pH值至5.4,离心取沉淀,水洗两次,冷冻干燥得到大米谷蛋白;
2、将大米谷蛋白与蒸馏水以1g:10mL的比例混合,并调节pH值至大米谷蛋白完全溶解,4℃过夜,使其充分水合;将三聚磷酸钠(占大米谷蛋白的1%,w/w)与上述大米谷蛋白溶液混合,pH调至8.5,在45℃下反应90min;反应结束后,调pH至5.4,以5000g离心10min,取沉淀回调pH至中性,冷冻干燥得磷酸化大米谷蛋白;
3、将大米谷蛋白和磷酸化大米谷蛋白以0.6g:10mL的比例分散在10mL蒸馏水中,过夜充分水合,在75℃加热30min,冷却后,将50mg的核黄素加入到变性的蛋白溶液中,搅拌均匀,加入GDL(5%,w/v)诱导蛋白形成凝胶,然后在4℃储存。
经测定,磷酸化改性大米谷蛋白凝胶包封的核黄素包封率由76.31%增加到82.19%,储存4周后核黄素的损失率由25.55%降低到13.46%。
实施例2:
1、将碎米研磨过100目筛后,将碎米粉与蒸馏水以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液以1g:10mL的比例混合,室温下搅拌2h后离心,取上清液,使用1M的HCl溶液调节上清液的pH值至5.4,离心取沉淀,水洗两次,冷冻干燥得到大米谷蛋白;
2、将大米谷蛋白与蒸馏水以1g:10mL的比例混合,并调节pH值至大米谷蛋白完全溶解,4℃过夜,使其充分水合;将三聚磷酸钠(占大米谷蛋白的4%,w/w)与上述大米谷蛋白溶液混合,pH调至8.5,在45℃下反应90min;反应结束后,调pH至5.4,以5000g离心10min,取沉淀回调pH至中性,冷冻干燥得磷酸化大米谷蛋白;
3、将大米谷蛋白和磷酸化大米谷蛋白以0.8g:10mL的比例分散在10mL蒸馏水中,过夜充分水合,在85℃加热30min,冷却后,将50mg的核黄素加入到变性的蛋白溶液中,搅拌均匀,加入GDL(5%,w/v)诱导蛋白形成凝胶,然后在4℃储存。
经测定,磷酸化改性大米谷蛋白凝胶包封的核黄素包封率由78.39%增加到88.38%,储存4周后核黄素的损失率由19.61%降低到9.73%。
实施例3:
1、将碎米研磨过100目筛后,将碎米粉与蒸馏水以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液以1g:10mL的比例混合,室温下搅拌2h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液以1g:10mL的比例混合,室温下搅拌2h后离心,取上清液,使用1M的HCl溶液调节上清液的pH值至5.4,离心取沉淀,水洗两次,冷冻干燥得到大米谷蛋白;
2、将大米谷蛋白与蒸馏水以1g:10mL的比例混合,并调节pH值至大米谷蛋白完全溶解,4℃过夜,使其充分水合;将三聚磷酸钠(占大米谷蛋白的7%,w/w)与上述大米谷蛋白溶液混合,pH调至8.5,在45℃下反应90min;反应结束后,调pH至5.4,以5000g离心10min,取沉淀回调pH至中性,冷冻干燥得磷酸化大米谷蛋白;
3、将大米谷蛋白和磷酸化大米谷蛋白以1.0g:10mL的比例分散在10mL蒸馏水中,过夜充分水合,在95℃加热30min,冷却后,将50mg的核黄素加入到变性的蛋白溶液中,搅拌均匀,加入GDL(5%,w/v)诱导蛋白形成凝胶,然后在4℃储存。
经测定,磷酸化改性大米谷蛋白凝胶包封的核黄素包封率由83.26%增加到98.91%,储存4周后核黄素的损失率由16.55%降低到4.77%。
Claims (2)
1.一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法,其特征在于包括以下步骤:
步骤1:将碎米研磨过100目筛后,将碎米粉与蒸馏水混合,室温下搅拌2 h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液混合,室温下搅拌2 h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液混合,室温下搅拌2 h后离心,取上清液,使用1M的HCl溶液调节上清液的pH值至5.4,离心取沉淀,水洗两次,冷冻干燥得到大米谷蛋白;
步骤2:将大米谷蛋白与蒸馏水以1g:10mL的比例混合,并调节pH值至大米谷蛋白完全溶解,4℃过夜,使其充分水合;将磷酸化试剂与大米谷蛋白溶液混合,pH值调至8.5,在45℃下反应90min;反应结束后,调pH至5.4,以5000g离心10 min,取沉淀回调pH至中性,冷冻干燥得磷酸化大米谷蛋白;
步骤3:将大米谷蛋白和磷酸化大米谷蛋白分散在蒸馏水中,过夜充分水合,在75-95℃加热30 min,冷却后,将核黄素加入到变性的蛋白溶液中,搅拌均匀,加入凝胶诱导剂诱导蛋白形成凝胶,然后在4 ℃储存;
步骤2中,所述磷酸化试剂为三聚磷酸钠,添加量为大米谷蛋白质量的1%-7%;
步骤3中,将大米谷蛋白和磷酸化大米谷蛋白分别以0.6-1.0g:10mL的比例分散在10mL蒸馏水中;核黄素的添加量为50 mg;
步骤3中,所述凝胶诱导剂为葡萄糖酸-δ-内酯,添加浓度为5%。
2.根据权利要求1所述的制备方法,其特征在于:
步骤1中,将碎米粉与蒸馏水以1g:10mL的比例混合,室温下搅拌2 h后离心,将所得沉淀物与浓度为5wt%的NaCl溶液以1g:10mL的比例混合,室温下搅拌2 h后离心,将所得沉淀物与浓度为0.05M的NaOH溶液以1g:10mL的比例混合。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010992681.XA CN112056564B (zh) | 2020-09-21 | 2020-09-21 | 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010992681.XA CN112056564B (zh) | 2020-09-21 | 2020-09-21 | 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112056564A CN112056564A (zh) | 2020-12-11 |
CN112056564B true CN112056564B (zh) | 2022-06-07 |
Family
ID=73681413
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010992681.XA Active CN112056564B (zh) | 2020-09-21 | 2020-09-21 | 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112056564B (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4322344A (en) * | 1981-03-04 | 1982-03-30 | Chen Hsien Jer | Preparation of chemically phosphorylated soy proteins and the products therefrom |
CN106262940A (zh) * | 2016-08-09 | 2017-01-04 | 福建农林大学 | 一种凝胶包埋海马多肽微胶囊及其制备方法 |
CN109349417A (zh) * | 2018-11-06 | 2019-02-19 | 合肥工业大学 | 一种采用磷酸化处理改善大米谷蛋白功能特性的方法 |
CN110483812A (zh) * | 2019-09-05 | 2019-11-22 | 南京财经大学 | 一种菜籽蛋白基纳米凝胶及其应用 |
CN111466575A (zh) * | 2020-04-22 | 2020-07-31 | 吉林农业大学 | 一种功能性复合蛋白乳液凝胶的制备方法 |
-
2020
- 2020-09-21 CN CN202010992681.XA patent/CN112056564B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4322344A (en) * | 1981-03-04 | 1982-03-30 | Chen Hsien Jer | Preparation of chemically phosphorylated soy proteins and the products therefrom |
CN106262940A (zh) * | 2016-08-09 | 2017-01-04 | 福建农林大学 | 一种凝胶包埋海马多肽微胶囊及其制备方法 |
CN109349417A (zh) * | 2018-11-06 | 2019-02-19 | 合肥工业大学 | 一种采用磷酸化处理改善大米谷蛋白功能特性的方法 |
CN110483812A (zh) * | 2019-09-05 | 2019-11-22 | 南京财经大学 | 一种菜籽蛋白基纳米凝胶及其应用 |
CN111466575A (zh) * | 2020-04-22 | 2020-07-31 | 吉林农业大学 | 一种功能性复合蛋白乳液凝胶的制备方法 |
Non-Patent Citations (2)
Title |
---|
The effects of phosphorylation modification on the structure, interactions;Ya-Ru Wang等;《Food Chemistry》;20191231;1-10 * |
大米蛋白改性技术的研究进展;银波等;《食品与机械》;20110518(第03期);148-151 * |
Also Published As
Publication number | Publication date |
---|---|
CN112056564A (zh) | 2020-12-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110897161B (zh) | 一种高荷载姜黄素的大豆多肽基纳米颗粒及其pH驱动制备方法与应用 | |
CN111317135A (zh) | 多酚改性的玉米醇溶蛋白纳米粒子包埋缓释姜黄素的方法 | |
CN101791048B (zh) | 一种微胶囊化的含肽脂肪粉饲料添加剂 | |
CN109588721B (zh) | 一种类胡萝卜素-蛋白微粒及其制备方法和应用 | |
CN105286011A (zh) | 一种可溶性大豆多糖-大豆蛋白-姜黄素复合物及制备与应用 | |
CN104256048A (zh) | 一种高荷载姜黄素大豆蛋白纳米制品的制备方法 | |
CN108578357A (zh) | 一种具有核-壳结构的蛋白质-多糖自组装纳米凝胶及其制备方法与应用 | |
CN109511772B (zh) | 一种促溶、增效难溶生物活性物质的蛋白基纳米颗粒的制备方法 | |
CN108850790A (zh) | 一种红曲色素微胶囊及其制备方法 | |
CN112205628A (zh) | 一种具有双包埋功能的复合凝聚物及其制备方法与应用 | |
CN1654510A (zh) | 一种纳米微凝胶、其制备方法及应用 | |
Chen et al. | Fabrication of foxtail millet prolamin/caseinate/chitosan hydrochloride composite nanoparticles using antisolvent and pH-driven methods for curcumin delivery | |
CN112056564B (zh) | 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法 | |
Wang et al. | Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin | |
Zou et al. | Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin | |
Li et al. | Encapsulation of curcumin in a ternary nanocomplex prepared with carboxymethyl short linear glucan–sodium–caseinate–pectin via electrostatic interactions | |
Chen et al. | Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties | |
CN102010513B (zh) | 一种稳定的多糖修饰明胶纳米粒子及其制备方法和应用 | |
CN112931681A (zh) | 一种大豆分离蛋白纳米颗粒及其制备方法 | |
CN113812615A (zh) | 一类水溶蛋白基虾青素制品及其制备方法 | |
CN111053247A (zh) | 一种利用碳酸钙模板制备大豆蛋白多孔微球的方法 | |
CN110496227B (zh) | 一种基于燕麦β-葡聚糖的澄清型疏水性多酚运载体系及其制备方法 | |
Shi et al. | Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles | |
CN1891301A (zh) | 一种纳米微凝胶、其制备方法及应用 | |
CN109770333B (zh) | 一种改性壳聚糖修饰的醇溶蛋白酶解物纳米粒子及其制备方法和应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |