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中国精品科技期刊2020
赵英源,张胜梦,李一帆,等. 基于荧光及紫外光谱法对虾青素与乳清蛋白相互作用的研究[J]. 食品工业科技,2022,43(2):126−134. doi: 10.13386/j.issn1002-0306.2021040126.
引用本文: 赵英源,张胜梦,李一帆,等. 基于荧光及紫外光谱法对虾青素与乳清蛋白相互作用的研究[J]. 食品工业科技,2022,43(2):126−134. doi: 10.13386/j.issn1002-0306.2021040126.
ZHAO Yingyuan, ZHANG Shengmeng, LI Yifan, et al. Interaction between Astaxanthin and Whey Protein Based on Fluorescence and Ultraviolet Spectroscopy[J]. Science and Technology of Food Industry, 2022, 43(2): 126−134. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040126.
Citation: ZHAO Yingyuan, ZHANG Shengmeng, LI Yifan, et al. Interaction between Astaxanthin and Whey Protein Based on Fluorescence and Ultraviolet Spectroscopy[J]. Science and Technology of Food Industry, 2022, 43(2): 126−134. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040126.

基于荧光及紫外光谱法对虾青素与乳清蛋白相互作用的研究

Interaction between Astaxanthin and Whey Protein Based on Fluorescence and Ultraviolet Spectroscopy

  • 摘要: 本研究采用分子自组装技术制备虾青素/乳清蛋白纳米复合物,并探究虾青素(Astaxanthin,AST)与乳清蛋白(Whey Protein)之间的分子相互作用机制。选用乳清蛋白(α-乳白蛋白、β-乳球蛋白、浓缩乳清蛋白、牛血清蛋白)与虾青素自组装,通过控制水相蛋白质溶液与有机相虾青素溶液的比例,分别可控形成H聚集体或J聚集体虾青素/乳清蛋白纳米复合物(H/J Aggregates Astaxanthin/Whey Protein Nanocomplexes)。通过动态光散射仪(Dynamic Light Scattering,DLS)测定虾青素/乳清蛋白纳米复合物的粒径均在150~430 nm之间,多分散性指数(Polydispersity Index,PDI)表明分散性良好,电位在−12~−1 mV之间;采用透射电子显微镜(Transmission Electron Microscope,TEM)观察成功制备出的H聚集体或J聚集体虾青素/乳清蛋白纳米复合物呈边缘清晰光滑的近球形结构;紫外可见光谱表明4种蛋白质构建的H聚集体或J聚集体虾青素/乳清蛋白纳米复合物中虾青素H聚集体最大吸收波长λmax由虾青素单体的λmax480 nm蓝移至388 nm,虾青素J聚集体最大吸收波长λmax光谱红移,并显示出519和556 nm左右的并肩峰;通过荧光光谱分析表明由于虾青素聚集体特定的结构使形成的虾青素/乳清蛋白纳米复合物的荧光强度都明显增强,乳清蛋白中疏水性氨基酸及疏水性区域暴露。本研究从虾青素及其聚集体的水分散性和乳清蛋白载体特性两方面探究,为其后续在食品药品领域的开发及应用提供理论依据。

     

    Abstract: The molecule self-assembly technology was used to prepare astaxanthin/whey protein nanocomplex, and the interaction mechanism between astaxanthin (AST) and whey protein was studied. By controlling the proportion of astaxanthin organic solution and whey protein aqueous phase, whey protein (α-lactalbumin, β-lactoglobulin, whey protein concentrate and bovine serum albumin) and astaxanthin were used for preparing well formed H aggregates or J aggregates astaxanthin/bovine serum albumin nanocomplexes, the resultant H/J AWC-NPs were spherical with 150~430 nm diameter, polydispersity index (PDI) showed good dispersity and −12~−1 mV Zeta potential measured by dynamic light scattering (DLS). Both H aggregates and J aggregates astaxanthin/whey protein nanocomplexes were near spherical with clear and smooth edges by transmission electron microscopy (TEM). The analysis by ultraviolet-visible absorption spectra revealed that the absorption maximum λmax of astaxanthin H aggregates was shifted from 480 nm of astaxanthin monomer blue to 388 nm, and the absorption maximum λmax of astaxanthin J aggregates was shifted red, showing a parallel peak at about 519 and 556 nm. The fluorescence spectrum analysis showed that the fluorescence intensity of astaxanthin/whey protein nanocomplex was significantly enhanced due to the specific structure of astaxanthin aggregates, and hydrophobic amino acids and hydrophobic regions in whey protein were exposed. In this study, the water dispersion of astaxanthin and its aggregates and the characteristics of whey protein carrier were investigated to provide theoretical basis for its subsequent development and application in the field of food and medicine.

     

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