负载叶黄素的酪蛋白-葡聚糖共聚物胶束体外消化特性研究.docVIP

  负载叶黄素的酪蛋白-葡聚糖共聚物胶束体 外消化特性研究# 张雅婷1,2，夏书芹1,2，张晓鸣1,2，贾承胜1,2** 5 10 15 20 25 30 35 40 （1. 江南大学食品科学与技术国家重点实验室，江苏 无锡 214122； 2. 江南大学食品学院，江苏 无锡 214122） 摘要：人体胃肠液中脂溶性营养素的控制释放是影响其吸收的关键因素。本文采用美拉德反 应制得的酪蛋白-葡聚糖共聚物为基质，运用自组装技术制备包埋叶黄素的酪蛋白-葡聚糖共 聚物胶束。采用动态光散射研究酪蛋白-葡聚糖共聚物胶束的 pH 和离子强度敏感性，利用体 外模拟消化实验分析酪蛋白-葡聚糖共聚物胶束的消化行为。结果表明，共聚物胶束的 pH 和离子强度稳定性明显优于酪蛋白，且随着接枝葡聚糖分子量的增加而增强。模拟胃液中， 共聚物有利于叶黄素与蛋白结合呈分散状态；模拟肠液中，共聚物胶束在 0.5 h 内快速解体 并释放叶黄素，并使其存在于混合胶束中，有效提高了叶黄素的生物可给性。因此，酪蛋白 -葡聚糖共聚物可作为叶黄素的载体，有效调控其在模拟胃肠液中的释放行为。 关键词：酪蛋白；葡聚糖；叶黄素；模拟胃肠液 中图分类号：TS202.3 In vitro Digestion Characteristies of lutein-loaded micelle composed of casein-dextran conjugate ZHANG Yating1,2, XIA Shuqin1,2, ZHANG Xiaoming1,2, JIA Chengsheng1,2 (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122; 2. Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122) Abstract: The controlled release of lipophilic nutrients in the human gastrointestinal fluid is a crucial factor influencing their absorption. In this study, casein-dextran conjugates through Maillard reaction were used as the matrix, and lutein was encapsulated in the conjugate micelles by self-assembly technique. The pH and ionic strength sensitivity were investigated by dynamic light scattering, and the digestion behavior was evaluated through in vitro simulated digestion experiments. It was found that the pH and ionic strength stability of conjugate micelles was significantly superior to casein micelles, and enhanced with the increase of the molecular weight of dextran moieties attached to the casein molecules. The cumulative release rate showed that lutein could be bound with protein in conjugates and uniformly dispersed in simulated gastric fluid. Whereas micelles rapidly disintegrated and released the embedding lutein within 0.5 h in simulated intestinal fluid, which led to the existence of lutein in the mixed micelles and the increase of the bioaccessibility. Therefore, casein-dextran conjugates could be used as the