pH对酪蛋白-葡聚糖共聚物胶束结构和性质的影响.doc

  pH 对酪蛋白-葡聚糖共聚物胶束结构和性质 的影响# 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：酪蛋白胶束是天然的纳米输送系统，通过美拉德反应获得的酪蛋白-葡聚糖共聚物可 解决酪蛋白胶束在等电点 pH 范围内溶解性和乳化性低的问题。本文采用荧光光谱和动态激 光光散射等手段研究经超滤分离的酪蛋白-葡聚糖共聚物的聚集行为及其与 pH 的关系。结果 显示，酪蛋白-葡聚糖共聚物在酪蛋白浓度大于 0.4 mg/mL 时开始自组装形成胶束，形成胶 束的结构具有 pH 依赖性。相比于其它 pH 条件，等电点附近共聚物胶束的结构最为致密且 稳定性良好，空间位阻效应是维持其稳定的主要原因。乳化性质则表明，等电点附近的酪蛋 白共聚物胶束的乳化活性和乳化稳定性分别提高了 3.17 倍和 4.33 倍。因此，酪蛋白-葡聚糖 共聚物胶束对环境 pH 的响应性可为其在营养素纳米载体领域的应用提供更加多样化的选 择。 关键词：酪蛋白；美拉德反应；胶束；结构；荧光光谱 中图分类号：TS202.3 Effect of pH on the Structure and Property of Casein-Dextran Conjugate Micelles 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: Casein micelle as a natural nano-capsular vehicle for nutraceuticals, has the properties of low solubility and emulsion ability at pH near the isoelectric point. The casein-dextran conjugates via Maillard reaction is expected to overcome these problems. In this work, the aggregation behavior and pH dependence of casein-dextran conjugates separated through ultrafiltration were explored by using fluorescence spectroscopy and dynamic light scattering. The results showed that casein-dextran conjugates began to self-assemble when the concentration of casein exceeded 0.4 mg/mL. The conjugate micelles had compact structure or relative loose structure at different pH conditions. The structures of micelles at pH near isoelectric point were the most compact, and presented good stability which was due to the steric hindrance. Meanwhile, emulsion properties revealed that the emulsifying activity and emulsion stability of the conjugate micelles were increased by 3.17 times and 4.33 times at pH near the isoelectric point, respectively. Therefore, the pH dependence of casein-dextran conjugate micelles might provide more c