背景:芦丁在食品工业中的使用受到溶解度差的限制。包封可作为提高多酚溶解度的有效方法。具有高安全性的蛋白质,生物相容性和多个结合位点被认为是最有前途的包封载体。因此,通过pH驱动将芦丁包裹在SPI纳米颗粒中,提高芦丁的溶解度,以及封装后的芦丁形式和芦丁-蛋白质结合指数进行了研究。
结果:SPI对芦丁具有较高的包封率(87.5%)和负载量(10.6%)。当蛋白质与芦丁的质量比为5:1时,芦丁在溶液中的最高浓度为3.27gL-1,与最初的芦丁相比,增加了51.57倍。在这种情况下,芦丁从结晶转变为无定形形式。在纳米粒子的形成过程中,SPI处于展开和重折叠的动态变化中。在碱性条件下脱质子化的芦丁增加了其溶解度并在背衬成中性的过程中与蛋白质结合形成纳米颗粒。疏水相互作用和氢键促进了纳米颗粒的形成,芦丁和SPI分子之间至少有1-2个结合位点。
结论:这些结果表明,将芦丁封装在蛋白质纳米颗粒中可以有效增加芦丁的溶解度。本研究可为多酚功能食品的有效利用提供重要信息。本文受版权保护。保留所有权利。
BACKGROUND: The use of rutin in the food industry is limited by its poor solubility. Encapsulation can be used as an effective way to improve polyphenol solubility. Proteins with high safety, biocompatibility and multiple binding sites are known as the most promising encapsulating carriers. Therefore, the improvement of rutin solubility by pH-driven encapsulation of rutin in soy protein isolate (SPI) nanoparticles, as well as the form of rutin after encapsulation and rutin-protein binding index were investigated.
RESULTS: SPI had a high encapsulation efficiency (87.5%) and loading amount (10.6%) for rutin. When the mass ratio of protein to rutin was 5:1, the highest concentration of rutin in solution was 3.27 g L-1 , which was a 51.57-fold increase compared to the original rutin. At this situation, rutin transformed from crystalline to amorphous form. During the formation of nanoparticles, SPI was in a dynamic change of unfolding and refolding. Rutin deprotonated in alkaline conditions increasing its solubility and bound to protein to form nanoparticles during the process of returning to neutral. Hydrophobic interactions and hydrogen bonding promoted the formation of the nanoparticles and there were at least 1-2 binding sites between rutin and each SPI molecule.
CONCLUSIONS: The results suggested that encapsulation of rutin in protein nanoparticles can effectively increase the solubility of rutin. This study may provide important information for the effective utilization of polyphenol functional foods. © 2023 Society of Chemical Industry.