Formation of β- CE / CN nanoparticle complex and bioavailability of β- CE
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摘要: β-胡萝卜素（β-CE）具有多种生物活性,但是不稳定,容易降解,利用酪蛋白（CN）对β-胡萝卜素进行自组装能够对其起到保护作用,从而提高β-胡萝卜素在食品工业中的利用价值。本文以β-CE/CN形成纳米复合物为背景,研究了其形成的影响因素、粒径分布以及β-CE的生物利用率。结果表明,β-CE/CN纳米复合物的形成受温度与β-CE/CN质量比的影响较大,β-胡萝卜素经酪蛋白自组装后,其水溶解性提高。经体外消化实验,β-CE/CN纳米复合物经胰蛋白酶和胃蛋白酶酶解后,酶解产物经SDS-PAGE分析,酪蛋白随着酶解时间的延长其水解程度增加,因此β-CE从纳米复合物中更易释放出来,其生物利用率提高。Abstract: β- carotene( β- CE) has various biological activities,but it is unstable and easily degradation.β- carotene self- assembles in casein( CN) and form nanoparticle complex,with plays an important role in protecting β-carotene.Thereby,β- carotene / CN nanoparticle complex can enhances the utilization value of β- carotene in the food industry.The paper was based on the formation of β- CE / CN nanoparticle complex,and the influence factors,such as formation,the particle size distribution and bioavailability of β- CE were investigated. The results showed that temperature and β- CE / CN mass ratio had great impact on its formation,β- CE re- assembled in CN can improve water solubility of β- CE.After digestion experiment in vitro,β- CE was hydrolyzed by trypsin and pepsin,the hydrolysis degree of casein was increased with the increase of hydrolysis time.Therefore,β- CE easily released from β- CE / CN nanoparticle complex and its bioavailability was enhanced.
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Keywords:
- β-carotene /
- casein /
- nanoparticle complex /
- bioavailability
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