姜黄素
化学
分散性
生物利用度
纳米颗粒
水溶液
溶解度
抗氧化剂
肽
双水相体系
化学工程
色谱法
有机化学
生物化学
工程类
生物
生物信息学
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-07-01
卷期号:319: 126577-126577
被引量:45
标识
DOI:10.1016/j.foodchem.2020.126577
摘要
Many liposoluble nutrients are restricted for applications in foods due to their poor water solubility, stability and bioavailability. Here, a deamidated zein peptide with a broad molecular weight distribution and high carboxyl and hydrophobic residue contents was used to solubilize curcumin. The complex nanoparticles of curcumin and the peptide were produced through self-assembly in aqueous solutions. Fluorescence and infrared spectra revealed that hydrogen bonding and hydrophobic interactions actuated the assembly. The complex nanoparticles had a curcumin loading capacity of 31.9% and completely inhibited curcumin crystallization. The peptide effectively protected curcumin from decomposition in aqueous solutions by inhibiting the reaction between dissolved oxygen and curcumin. The nanoparticles presented excellent freeze-drying/re-dispersion stability without any lyoprotectant. The curcumin bioaccessibility of the nanoparticles was 75% and the nanoparticles exerted a significant antioxidant effect after oral administration in mice. This study indicates that the nanoparticles are potentially useful as an antioxidant additive in foods.
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