摘要
β-胡萝卜素(β-CE)具有多种生物活性,但是不稳定,容易降解,利用酪蛋白(CN)对β-胡萝卜素进行自组装能够对其起到保护作用,从而提高β-胡萝卜素在食品工业中的利用价值。本文以β-CE/CN形成纳米复合物为背景,研究了其形成的影响因素、粒径分布以及β-CE的生物利用率。结果表明,β-CE/CN纳米复合物的形成受温度与β-CE/CN质量比的影响较大,β-胡萝卜素经酪蛋白自组装后,其水溶解性提高。经体外消化实验,β-CE/CN纳米复合物经胰蛋白酶和胃蛋白酶酶解后,酶解产物经SDS-PAGE分析,酪蛋白随着酶解时间的延长其水解程度增加,因此β-CE从纳米复合物中更易释放出来,其生物利用率提高。
β-carotene（β-CE） has various biological activities, but it is unstable and easily degradation.β-carotene self-assembles in casein （CN）and form nanoparticle complex, with plays an important role in protecting β- carotene.Thereby,β-carotene/CN nanoparticle complex can enhances the utilization value of #-carotene in the food industry.The paper was based on the formation of β-CE/CN nanoparticle complex, and the influence factors, such as formation,the particle size distribution and bioavailability of β-CE were investigated.The results showed that temperature and β-CE/CN mass ratio had great impact on its formation,β-CE re-assembled in CN can improve water solubility of β-CE.After digestion experiment in vitro,β-CE was hydrolyzed by trypsin and pepsin, the hydrolysis degree of casein was increased with the increase of hydrolysis time.Therefore,β-CE easily released from β-CE/CN nanoparticle complex and its bioavailability was enhanced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期68-71,共4页
Science and Technology of Food Industry
基金
中国博士后特别资助(2014T70360)
