辛烯基琥珀酸β-葡聚糖酯胶束的热稳定性及其调控机制

Like synthetic block copolymer micelles, polymeric micelles from hydrophobically modified polysaccharides have been proved to be carriers to improve the performance of bioactive ingredients. Moreover, they have superior safety to synthetic block copolymers. The structural stability of polymeric micelles is the premise to realize their functions but the requirements are application field specific. Polymeric micelles intended to be applied in food industry must have good processing stability. However, the study on the stability of micelles from hydrophobically modified polysaccharides (CHMP) against food processing is scarce. On the basis in preparing a variety of CHMP and evidencing their food application characteristics, with octenylsuccinate β-glucan as a representative, the thermal stability of CHMP is to be investigated with an aim to clarify its governing law and regulating mechanism. The project includes following aspects: 1) the dose- and structure- dependences of thermal stability of CHMP and their working mechanisms; 2) the effects of environmental conditions of thermal processing on the stability of HMP micelles and their working mechanism; 3) the comprehensive regulating model of CHMP and its application in simulated and actual food systems. The significance of this study was speculated as follows: 1) providing new cases to clarify the effects of food processing on the structure of components and improving food quality by regulating its component interactions; 2) casting a new view in developing novel structural units with perspectives in improving the food quality; 3) paving the way for the actual application of micelles from octenylsuccinate β-glucan in food industry and providing valuable reference methods in studying other food-grade micelles.

与合成嵌段共聚物胶束一样，疏水化多糖胶束（CHMP）可作为载体改善生物活性成分的性能但更具安全优势。聚合物胶束的稳定性是实现其功能的前提，但具体要求因应用领域而各异。食用胶束必需具有良好的加工稳定性，但有关这方面的研究稀缺。本研究在对多种CHMP构建及其食品应用特性评价的基础上，以辛烯基琥珀酸β-葡聚糖酯（OβG）为代表对CHMP的热稳定性进行研究，重点以阐明其稳定/失稳行为规律及调控机制为目标，开展如下研究：1）胶束热稳定性的量效构效关系及其实质；2）热加工环境条件对胶束稳定性的影响及机制；3）胶束热稳定性的综合调控及食品体系实证研究。该研究能为明确食品加工对组分结构的影响以及利用食品组分间的相互作用调控食品品质提供新的内容；为可用于改善食品品质的新型结构体的开发提供新的视角；同时为OβG胶束的食品应用铺平道路也为广泛开展CHMP食品应用性评价提供参考的方法体系。

疏水化多糖聚合物具有在水溶液中自聚集形成胶束的特性而逐渐成为食品脂溶性化合物增溶与控释及其稳态化应用领域关注和研究的热点之一。但是，与医药领域关注其在消化道、血液及组织液中的热和pH响应及稳定性不同，其在食品中应用的前提是必须能够经受加工处理的冲击。由此可见，研究疏水化多糖胶束的稳定/失稳的分子机制，揭示改善其稳定性的策略，将有助于拓展其在食品领域中的应用范围。该研究对辛烯基琥珀酸燕麦β葡聚糖酯（OSβG）胶束的热稳定性进行了研究，重点阐明了其稳定/失稳行为规律及调控机制，主要结果为：1）研究了OSβG胶束化的微观过程，发现了OSβG胶束化的分子机制，同时以食品加工中常见的温度和pH作为代表性环境因素，研究温度和pH影响OSβG胶束化的分子机制，揭示了OSβG胶束热稳定性的量效构效关系及其分子实质；2）以β-胡萝卜素（βC）为食品脂溶性化合物代表物，研究了温度和pH影响OSβG胶束增溶和控释β-胡萝卜素的分子机制，揭示了食品热加工环境条件对OSβG胶束稳定性的影响机制，为拓展OSβG胶束及其荷载食品脂溶性成分胶束体系在食品工业中的应用范围提供支撑；3）完成了OSβG胶束热稳定性的综合调控及食品组分体系（氨基酸为主）实证研究，评价了食品加工温度和环境pH条件对OSβG胶束应用性能的影响，为OSβG胶束及其荷载食品脂溶性成分胶束体系的食品应用铺平道路。