| 酶辅助乳化制备姜黄素脂肪乳研究 |
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| 引用本文： | 江连洲,孙铭悦,佟晓红,成晓祎,崔文玉,王欢.酶辅助乳化制备姜黄素脂肪乳研究[J].农业机械学报,2021,52(8):346-354. |
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| 作者姓名： | 江连洲 孙铭悦 佟晓红 成晓祎 崔文玉 王欢 |
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| 作者单位： | 东北农业大学 |
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| 基金项目： | 东北农业大学“青年才俊”项目（19QC29）、黑龙江省博士后面上项目(LBH-Z20089)、山东省重点研发计划(重大科技创新工程)项目（2019JZZY010722）和黑龙江省“百千万”工程科技重大专项（2019ZX08B01） |
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| 摘 要： | 选用碱性蛋白酶辅助乳化，利用酶解膨化大豆粉产生的蛋白和磷脂作为乳化剂制备了天然姜黄素脂肪乳。通过流体动力学半径及其分布的测量、激光共聚焦显微镜观察和荧光光谱分析等来表征脂肪乳粒径、电位、微观结构及脂肪乳内蛋白的荧光强度变化，以氧化稳定性、包埋率和生物利用率来评价脂肪乳的稳定性能和对姜黄素的负载效果。结果表明，随着姜黄素添加量的增加，脂肪乳平均粒径先增加、后趋于稳定，在添加量为0.6%时，平均粒径为1127.42nm，电位绝对值最大，为38.67mV。激光共聚焦显微镜观察结果表明，乳液中油滴和蛋白分布比较均匀，形成了包裹较好的液滴。在0.6%添加量下的脂肪乳储存14d时的氧化稳定性最好，POV值最小，仅为3.15mmol/kg，储存21d时TBARS值为0.56mmol/kg;姜黄素包埋率高达72.58%，经体外消化后生物利用率为55.22%。荧光光谱分析表明，过量的姜黄素会使脂肪乳中蛋白质的荧光强度显著降低。因此，在姜黄素添加量为0.6%时，通过酶辅助法可制备稳定性较高、运载效果较好的脂肪乳。
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| 关 键 词： | 膨化大豆粉 姜黄素 脂肪乳 酶解 运载体系 营养递送 |
| 收稿时间： | 2021/4/25 0:00:00 |
Preparation of Curcumin Fat-emulsion by Enzyme-assisted Emulsification |
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| JIANG Lianzhou,SUN Mingyue,TONG Xiaohong,CHENG Xiaoyi,CUI Wenyu,WANG Huan.Preparation of Curcumin Fat-emulsion by Enzyme-assisted Emulsification[J].Transactions of the Chinese Society of Agricultural Machinery,2021,52(8):346-354. |
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| Authors: | JIANG Lianzhou SUN Mingyue TONG Xiaohong CHENG Xiaoyi CUI Wenyu WANG Huan |
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| Institution: | Northeast Agricultural University |
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| Abstract: | Fat-emulsions were prepared with alkaline protease assistance of soybean extrudate powders. Protein and phospholipid produced by enzymatic hydrolysis of the soybean extrudate powders were used as emulsifier to prepare natural curcumin fat-emulsion. The particle size, Zeta potential and microstructure of protein in fat-emulsion were characterized by measuring hydrodynamic radius and its distribution, confocal laser scanning microscope and fluorescence spectrum were used for the fluorescence intensity assays. The stability of fat emulsion loaded curcumin and the loading effect of curcumin were evaluated by oxidation stability, encapsulation efficiency and bioavailability. The results revealed that with the increase of addition of curcumin, the average particle size of fat-emulsions was increased first and then got stability. When the curcumin was added at 0.6%, the max absolute value of Zeta potential was 38.67mV and the particle size of fat-emulsion was only 1127. 42nm. The subsequent increase in average particle size were not significant. The laser confocal scanning microscope observed that the oil droplets and protein in the emulsion were more evenly distributed, forming well-wrapped droplet. The POV value was only 3.15mmol/kg, and the TBARS value was 0.56mmol/kg, exhibited excellent stability after 21 days storage. The encapsulation efficiency of the fat-emulsion and the bioavailability after the intestinal conditions of curcumin was respectively as high as 72.58% and 55.22% at 0.6%. Fluorescence spectroscopy showed that the fluorescence intensity of protein in fat-emulsions was reduced because of excess curcumin. Therefore, when the amount of curcumin was 0.6%, the novel fat-emulsions with high stability and great transport effect can be prepared by the enzymatic assisted method. These findings may be helpful for designing delivery emulsions to improve the bioavailability of lipophilic substances. |
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| Keywords: | soybean extrudate powders curcumin fat-emulsion enzyme hydrolysis delivery system nutrition delivery |
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