通过pH-超声波转移方法开发ain-soy蛋白分离-rutin超分子纳米颗粒:结构特征,稳定性和胃肠道生物可访问性
Furong Jin1, Zhixin Xie1, Huaijie Zhang1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food chemistry
|January 30, 2026
概括
这项研究开发了ain-soy蛋白分离-rutin超分子纳米颗粒 (ZS-R-P-U) 来改善 rutin.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生化学
背景情况:
- 鲁丁是一种天然的黄类化合物,由于溶解性差,在功能性食品中使用有限.
- 开发有效的输送系统对于提高 rutin 的生物可用性和有效性至关重要.
研究的目的:
- 使用pH-超声波转移方法制造简豆蛋白分离-常规超分子纳米粒子 (ZS-R-P-U).
- 评估ZS-R-P-U纳米颗粒的物理化学性质,稳定性,抗氧化活性和体外生物可访问性.
- 调查ZS-R-P-U作为功能性食品的交付系统的潜力.
主要方法:
- 通过pH-超声波转移制造ZS-R-P-U纳米粒子.
- 使用多谱分析进行表征,以确定结合相互作用.
- 对纳米粒子结构,稳定性,可溶性和抗氧化活性进行评估.
- 在体外模拟消化研究以评估生物可访问性和释放动力学.
主要成果:
- 在ZS-R-P-U纳米颗粒中实现了高封装效率 (89.06%).
- 结合相互作用被证实是结合,范德瓦尔斯力和疏水性相互作用.
- 与自由常规相比,ZS-R-P-U表现出增强的稳定性,溶解性和抗氧化活性.
- 在体外显著增加生物可访问性 (20.77%在胃阶段,52.90%在肠阶段) 和持续释放.
- 在消化过程中蛋白质冠状形成进一步改善了稳定性和释放.
结论:
- ZS-R-P-U纳米粒子有效地提高了鲁丁的溶解性,抗氧化活性和生物可访问性.
- pH-超声波转移方法是制造功能性黄类物质输送系统的可行方法.
- 由于增强的特性和生物可用性,ZS-R-P-U纳米颗粒显示出在功能性食品中应用的巨大潜力.
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