低频超声波驱动下花色苷与酪蛋白胶束互作及互稳机制研究

花色苷是来源广泛的天然活性分子，但结构稳定性差，严重制约了其生物利用度。花色苷稳定性提升是食品工业热点问题。酪蛋白胶束是乳中酪蛋白的存在形态，具有多孔纳米结构，是活性分子的良好负载基质。胶束稳定性提升是乳品工业核心问题。小分子与蛋白质互作可提升二者结构稳定性。然而，花色苷与酪蛋白胶束互作及互稳机制尚不清楚。课题组前期研究发现，超声波可显著促进小分子与酪蛋白结合。因此，项目以“微观互作，宏观互稳”为视角，分别以4种不同结构花色苷为配体，以酪蛋白胶束为载体，以低频超声波为驱动力，构建单一/混合花色苷-酪蛋白胶束复合物，系统研究二者结合方式、互作结构域，从分子层面揭示互作机制；系统分析胶束对花色苷的控释规律，全面剖析胶束对花色苷结构稳定性的保护机理，深入解析花色苷对胶束结构稳定性的提升机理，正确揭示花色苷与胶束互稳机制，为富含花色苷类乳制品及花色苷类保健品加工提供参考依据，助力营养保健产业升级。

Anthocyanins are bioactive components from plant sources abundantly, which bioavailability is greatly restricted by its structural instability. The improvement of structural stability for anthocyanins is one of the hot-spot issues in food industry. Casein micelle is the natural state of caseins in milk, which has porous nano-characteristics. Micellar casein is a kind of good loading matrix for bioactive molecules. The enhancement of structural stability for casein micelles is one of the core issues in dairy industry. Interaction between bioactive molecule and protein could contribute to the improvement of their structural stability. However, the mechanism of interaction and inter-stabilization between anthocyanins and casein micelles are unclear. We have found that ultrasonic could enhance the interaction between bioactive molecule and casein micelle. In this study, four kinds of anthocyanins with different structure are chose as ligand and casein micelles are chose as matrix, the complexes of single or mixed anthocyanins and casein micelles will be fabricated by using ultrasound treatment under the perspective of microcosmic interaction resulting in macroscopic inter-stabilization. The interaction force and structural region between anthocyanins and casein micelles will be analyzed systematically, and the interaction mechanism will be revealed comprehensive at the molecular level. The controlled release mechanism of anthocyanins by casein micelles will be studied intensively, and the protection mechanism of anthocyanins by interaction with casein micelles will be revealed as well as protection mechanism of casein micelles by interaction with anthocyanins. As a result, the inter-stabilization mechanism between anthocyanins and casein micelles will be gained properly. The results would provide basic references for industrial processing of dairy products rich in anthocyanins and anthocyanins health care products, while they benefit to upgrade of nutrition and health care industries.