酶解乳清蛋白自组装用于食品活性因子稳态化的作用机制研究

敏感型食品活性因子的稳定性问题不仅降低了它的生物利用率还限制了它在食品中的应用。研发新型的稳态化策略对其进行保护、增溶、保持活性意义重大。本项目拟探索一种装载量高、并能同时提高活性因子理化稳定性和生物活性的稳态化方法。首先，采用自主设计的蛋白酶水解乳清蛋白，得到结构可控的两亲性多肽，以该多肽作为构筑基元自组装形成纳米管和胶束结构。探索调控多肽结构实现可控自组装的方法。其次，选取两种化合物做为典型食品活性因子模型进行研究。探索乳清蛋白胶束与脂溶性β－胡萝卜素，乳清蛋白纳米管和水溶性花色苷之间的相互作用机制。最后，验证装载活性因子的组装体在食品体系、模拟人体生理条件下的分散性、稳定性和生物活性。通过该研究将掌握乳清蛋白组装体结构和性能的构效关系规律，揭示多肽组装体与活性因子相互作用机制。为其在食品工业中的应用奠定理论基础。以期扩展活性因子在各类食品中的应用范围，并有效提高食品的营养健康功效。

The stability of the sensitive food bioactives has an important impact on their bioavailability and application. It is important to explore a novel method to protect and remain their bioactivity, and increase their dispersibility in food. In this project, we propose a new approach to explore a new way to improve their physical chemical stability and bioactivity at the same time. Firstly, a structurally well-controlled amiphiphilic peptides will be obtained by hydrolyzing the whey protein by a special proteinase which was produced by our lab. This amiphiphilic peptide has a well-defined structure, which can self-assemble into nanotubes and micelles. The aim is to find a way to control the self-assembly process in order to obtain well-controlled nanostructure. Secondly, Two kinds of compounds will be used as the model molecules to study the interaction with the nanostructure. β-carotene is used as the model for hydrophobic bioactives, and the anthocyanin is used as the model for hydrophilic bioactives. The interaction between β-carotene and the whey protein micelles, and the interaction between anthocyanin and whey protein nanotubes will be studied. The mechanism of the interplay between bioactives and the self-assembled structure will be explored. In the end, the stability, dispersibility and bioactivity will be tested in the real food system and Vitro Gastrointestinal fluid. This research will be meaningful for studying the interplay between the structure and the property of the self-assembled structure. It may be beneficial for the application of the self-assembled whey protein in food industry. The aim is to expand the usage of the bioactives in all kinds of foods, in the same time,to improve the nutritional and health value for food.