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在纳米脂质体内保护海军豆生物活性:形态,结构和生物变化

Nazila Zeynali Namdar¹, Leila Roufegarinejad², Ainaz Alizadeh¹

¹Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran.

Bioresources and bioprocessing

|April 22, 2024

概括

来自海军豆的生物活性被制造并封装在纳米脂质体中,以提高它们的稳定性和生物可用性. 这些带有的纳米脂质体显示出作为各种食品中的功能成分的潜力.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

海军豆蛋白是一种具有潜在健康益处的生物活性的来源.
酶性水解是从蛋白质中生产生物活性的常见方法.
纳米脂质体为稳定和输送生物活性化合物提供了一个有前途的系统.

研究的目的:

使用和素从海军豆蛋白中生产生物活性.
将这些囊成纳米脂质体系统.
评估酶解水解和纳米脂质体封装对质特性和生物活性的影响.

主要方法:

海军豆蛋白在不同时间使用和素进行了水解.
生物活性测定包括DPPH,OH和ABTS激素清除,降解功率和金属离子化.
纳米脂质体被准备好,并对粒子大小,PDI,泽塔潜力和封装效率进行了表征.
福利埃变换红外光谱 (FTIR) 和扫描电子显微镜 (SEM) 用于结构分析.

主要成果:

酶类型和水解时间显著影响了的水解程度和生物活性.
纳米脂质体特征 (大小,PDI,泽塔潜力,封装效率) 受类型和电荷的影响.
储存温度和类型影响了纳米载体的稳定性和封装效率.
FTIR和SEM证实了体在纳米脂质体和粒子特征中的结合.

结论:

酶性水解有效地从海军豆蛋白中产生生物活性.
纳米脂质体封装增强了海军豆的稳定性和生物可用性.
装载的纳米脂质体表现出抗氧化活性,表明它们在功能性食品中的实用性.

关键词:

生物活动是生物活动.化学稳定性化学稳定性纳米脂质体中的纳米脂质体海军豆类.结构性质结构性质

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