负载槲皮素的酪蛋白-果胶纳米粒子的构建

Construction of casein-pectin nanoparticles loaded with quercetin

摘要:

利用静电吸附法构建酪蛋白-果胶静电复合体，并用此复合物包埋槲皮素，以提高槲皮素的稳定性。首先在酸性条件下制备酪蛋白-果胶复合物，发现酪蛋白与果胶的质量比为1:2时，复合物的透光度最高，为0.81。在不同的pH（2.0~7.0）条件下，酪蛋白-果胶复合物相对于酪蛋白表现出更好的稳定性。当CaCl2溶液浓度为20 mg/mL，酪蛋白-果胶复合物粒径最小，为346.1 nm。紫外可见光谱表明槲皮素已经被包埋到酪蛋白-果胶复合物内部。DPPH和ABTS试验表明槲皮素被包埋后表现出了更好的水溶性和抗氧化性（p<0.05）。60 ℃（巴氏杀菌）加热下，包埋槲皮素的复合物酪蛋白-槲皮素-果胶表现出较好的热稳定性（p<0.05）。体外模拟消化试验表明酪蛋白-槲皮素-果胶具有较好的缓释能力，可用来包埋一些敏感性的物质。

Abstract:

Casein-pectin electrostatic complex was constructed by electrostatic adsorption, and quercetin was encapsulated in the complex to improve the stability of quercetin. Casein-pectin composites were prepared under acidic conditions. It was found that the highest transmittance was 0.81 when the concentration ratio of Casein-pectin was 1:2. Under different pH (2.0~7.0) conditions, Casein-pectin complex exhibited better stability than Casein. When the concentration of CaCl2 was 20 mg/mL, the diameter of Casein-pectin composite was the smallest, which was 346.1 nm. UV-vis curves showed that quercetin had been embedded in the Casein-pectin complex. DPPH and ABTS experiments demonstrated that quercetin showed better water-solubility and antioxidant activity (p < 0.05). The complex of Casein-quercetin-pectin showed good thermal stability (p < 0.05) when heated at 60 ℃ (pasteurization). The vitro digestion experiment indicated that Casein-quercetin-pectin had good sustained release ability.