GA-zein复合纳米粒子运载姜黄色素体系的制备与特性
发布时间：2019-03-10 19:14
【摘要】：利用玉米醇溶蛋白(zein)纳米粒子的运载功能,以阿拉伯胶(GA)为稳定剂,通过测定纳米粒子的平均粒径、zeta电位、吸光度等参数,研究GA-zein核壳结构对姜黄色素(Curcumin,cur)包埋率影响并探讨姜黄色素包埋后存在的形态。研究结果表明:zein在低质量浓度下形成均匀、分散的球状纳米粒子,随着zein质量浓度的增加,纳米粒子发生聚集、粘连、熔融等变形效果;当阿拉伯胶作为稳定剂,且添加量为0.3 g时,GA-zein-cur分散体系最稳定;姜黄色素与zein质量比为1∶10时,GA-zein-cur纳米粒子最稳定,包埋率高达95.90%,形成了均一、稳定、透明度高的姜黄色素水溶液。
[Abstract]:The effect of core-shell structure of (zein) on turmeric pigment (Curcumin,) was studied by means of measuring the average particle size, zeta potential, absorbance and other parameters of corn gliadin (zein) nanoparticles. Using Arabic gum (GA) as stabilizer, the effect of the core-shell structure of GA-zein on turmeric pigment (Curcumin,) was studied. The entrapment rate of cur affected the morphology of turmeric pigment. The results showed that zein formed uniform and dispersed spherical nanoparticles at low mass concentration. With the increase of zein mass concentration, the nano-particles formed the deformation effects such as aggregation, adhesion, melting and so on. When Arabic gum was used as stabilizer and the addition of GA-zein-cur was 0.3g, the dispersion system was the most stable. When the mass ratio of turmeric pigment to zein was 1: 10:00, the GA-zein-cur nanoparticles were most stable, the embedding rate was up to 95.90%, and a uniform, stable and transparent aqueous solution of turmeric pigment was formed.
【作者单位】： 浙江工商大学食品与生物工程学院;浙江工商大学杭州商学院;
【基金】：浙江省重中之重一级学科开放基金项目(JYTsp20141103)
【分类号】：TS264.4;TB383.1
[Abstract]:The effect of core-shell structure of (zein) on turmeric pigment (Curcumin,) was studied by means of measuring the average particle size, zeta potential, absorbance and other parameters of corn gliadin (zein) nanoparticles. Using Arabic gum (GA) as stabilizer, the effect of the core-shell structure of GA-zein on turmeric pigment (Curcumin,) was studied. The entrapment rate of cur affected the morphology of turmeric pigment. The results showed that zein formed uniform and dispersed spherical nanoparticles at low mass concentration. With the increase of zein mass concentration, the nano-particles formed the deformation effects such as aggregation, adhesion, melting and so on. When Arabic gum was used as stabilizer and the addition of GA-zein-cur was 0.3g, the dispersion system was the most stable. When the mass ratio of turmeric pigment to zein was 1: 10:00, the GA-zein-cur nanoparticles were most stable, the embedding rate was up to 95.90%, and a uniform, stable and transparent aqueous solution of turmeric pigment was formed.
【作者单位】： 浙江工商大学食品与生物工程学院;浙江工商大学杭州商学院;
【基金】：浙江省重中之重一级学科开放基金项目(JYTsp20141103)
【分类号】：TS264.4;TB383.1
【相似文献】
相关期刊论文 前10条
1 黄新辉;柴元武;马淑惠;张冬冬;;从玉米皮中提取玉米黄色素的研究[J];江苏农业科学;2006年01期
2 陆世巍;杨融;杨杰;陈峰;;南瓜黄色素的提取工艺优化和稳定性研究[J];中国食品添加剂;2006年06期
3 古绍彬;吴影;郑太吉;;橘皮黄色素的制备及其性质的研究[J];农产品加工(学刊);2007年10期
4 杨军君;李湘洲;旷春桃;吴斌;;超声-微波协同提取姜黄色素的研究[J];中国调味品;2009年05期
5 呼延晓颖;单磊;达超超;刘军海;;黄色素提取工艺的研究进展[J];饮料工业;2011年02期
6 范春梅;刘学文;伍学明;周书来;;姜黄色素的研究进展与应用前景[J];中国调味品;2011年10期
7 瞿茂生;;利用栀子果提取食用黄色素[J];林化科技通讯;1985年06期
8 阎炳宗;姜黄色素性质研究[J];中国食品添加剂;1994年02期
9 王爱丽,袁冬梅;姜黄色素的提取和稳定性的研究[J];陕西化工;2000年02期
10 姚艾东;玉米黄色素的提取及应用研究[J];食品工业科技;2001年04期
相关会议论文 前5条
1 张金娟;张雪霞;张丽;王健;李晓露;林e，
本文编号：2437929
本文链接：https://www.wllwen.com/kejilunwen/cailiaohuaxuelunwen/2437929.html
