Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles
Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles
复制标题
高粱醇溶蛋白和乳蛋白纳米颗粒中白藜芦醇的封装和保护
DOI：
10.1111/ijfs.14212
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发表时间：
2019-11-01
影响因子：
3.3
通讯作者：
Liang, Li
中科院分区：
文献类型：
--
作者：
Khan, Muhammad A.;Fang, Zheng;Liang, Li
食品蛋白质已被广泛用作生物活性成分包封的载体材料。与水溶性蛋白质的组合为基于醇溶谷蛋白的颗粒提供了更好的性质。高粱醇溶蛋白属于谷物醇溶蛋白。在这项研究中，在存在和不存在β-乳球蛋白（β-Lg）或酪蛋白的情况下，制备用于包封和保护白藜芦醇的kafirin纳米颗粒。由2% β-Lg或0.2%酪蛋白稳定的颗粒尺寸最小。白藜芦醇在高粱醇/乳蛋白颗粒中的包封率在67%至76%之间，在高粱醇/酪蛋白颗粒中的包封率最高。包埋在Kafirin/牛奶蛋白颗粒中的白藜芦醇清除DPPH的能力提高，但其ABTS（+）清除能力下降。白藜芦醇的稳定性顺序为kafirin/酪蛋白> kafirin/β-Lg，与kafirin相似。
Food proteins have been widely used as carrier materials for the encapsulation of bioactive ingredients. Combination with hydro-soluble proteins provides better properties to prolamin-based particles. Kafirin obtained from sorghum belongs to cereal prolamin proteins. In this study, kafirin nanoparticles in the absence and presence of beta-lactoglobulin (beta-Lg) or casein were prepared for the encapsulation and protection of resveratrol. The particles stabilised by 2% beta-Lg or 0.2% casein were the smallest in size. Encapsulation efficiency of resveratrol was between 67% and 76% in kafirin/milk protein particles and the highest in kafirin/casein particles. Encapsulation in kafirin/milk protein particles improved DPPH scavenging capacity of resveratrol but decreased its ABTS(+) scavenging capacity. Stability of resveratrol ranked in order kafirin/casein > kafirin/beta-Lg similar to kafirin.