PDF(Pubmed)
Abstract：
In this study, enzymatic hydrolysis was used to fabricate wheat gliadin hydrolysates (WGHs) for the encapsulation and protection of naringin. The exposure of hydrophilic amino acids decreased the critical micelle concentration (from 0.53 ± 0.02 mg/mL to 0.35 ± 0.03 mg/mL) and improved solubility, which provided amphiphilic conditions for the delivery of naringin. The hydrolysates with a degree of hydrolysis (DH) of 9 % had the strongest binding affinity with naringin, and exhibited the smallest particle size (113.7 ± 1.1 nm) and the highest encapsulation rate (83.2 ± 1.3 %). The storage, heat and photochemical stability of naringin were improved via the encapsulation of micelles. Furthermore, the micelles made up of hydrolysates with a DH of 12 % significantly enhanced the bioavailability of naringin (from 19.4 ± 4.3 % to 46.8 ± 1.4 %). Our experiment provides theoretical support for the utilization of delivery systems based on water-insoluble proteins.
摘要：
在这项研究中,酶水解用于制备小麦麦醇溶蛋白水解物（WGHs），以包封和保护柚皮苷。亲水性氨基酸的暴露降低了临界胶束浓度（从0.53±0.02mg/mL降低到0.35±0.03mg/mL），并改善了溶解度。这为柚皮苷的递送提供了两亲性条件。水解度（DH）为9％的水解产物与柚皮苷的结合亲和力最强，粒径最小(113.7±1.1nm),包封率最高(83.2±1.3%)。存储,通过胶束的包封提高了柚皮苷的热稳定性和光化学稳定性。此外，由DH为12％的水解产物组成的胶束显着提高了柚皮苷的生物利用度（从19.4±4.3％提高到46.8±1.4％）。我们的实验为基于水不溶性蛋白质的递送系统的利用提供了理论支持。
