基于蛋白质乳状液组装粒子的多营养活性成分的同时包埋和保护

Administering different bioactive components simultaneously appears to produce synergistic effects that enhance the expected health benefits. And there appear to be interesting market opportunities for functional foods fortified with a range of bioactive components and offering multiple health benefits. These provide motivation to develop carrier systems that can encapsulate a plurality of bioactive components simultaneously. Food proteins possess many functional properties, but effective carrier systems for oral administration of bioactive components cannot usually be obtained by using single functional property of proteins. Hydrophobic bioactive components in general may be encapsulated in an oil phase of protein-stabilized O/W emulsions, and yet in which amphiphilic and hydrophilic components may not be dissolved. In this project, by combination of protein emulsification and interaction with ligands, hydrophobic bioacitive components and amphiphilic/hydrophilic bioactive components will be respectively encapsulated inside inner oil phase and bound to the protein at the interface. We will analyze and discuss the impact of ligand-binding property of proteins and surface activity of bioactive components on the encapsulation of amphiphilic/hydrophilic bioactive components at the oil-water interface. After that, protein emulsion-loaded gel particles and protein emulsion-loaded polysaccharide complex particles will be prepared to overcome the shortcoming of protein-stabilized emulsions as carriers for the encapsulation and protection of multiple bioactive components. The results will reveal the potential of protein emulsion-loaded gel particles and protein emulsion-loaded polysaccharide complex particles for the use as effective carrier systems of simultaneous encapsulation and protection of bioactive components with different physicochemical properties. The data gathered from the project should expand the study in the potential application of protein-stabilized O/W emulsions as carriers and could provide more scientific and theoretical basis for the development of the carrier systems used for the encapsulation of multiple bioactive components not only for food applications but also pharmaceutical or medical uses.

随着多种营养活性成分间增效作用的不断报道、具有多种有益健康功能的功能食品的研发，使得开发可同时包埋不同活性成分的可食用载体体系成为必然。食品蛋白具有多种功能特性，但利用单一特性制备的组装体通常不能完全满足有效载体体系的要求。在蛋白质O/W型乳状液中，疏水性活性成分通常被包埋于内部油相，但是内部油相却不能溶解水溶性和两亲性分子。本项目拟利用蛋白质的乳化和配体结合特性，将疏水性活性成分和两亲性/亲水性活性成分同时包埋于乳状液的内部油相和界面蛋白层，揭示后者对蛋白质亲和力和活性成分表面活性的依赖性；然后，通过再组装制备蛋白质乳化凝胶粒子和蛋白质乳化多糖复合粒子，克服蛋白质乳状液的缺点，揭示再组装粒子作为多活性成分载体的可能性。研究结果将扩展蛋白质单重乳状液作为载体的潜在应用研究，为多活性成分载体体系的设计和开发提供更多科学理论依据，对基于蛋白质的稳定化技术应用于食品和医药领域也具有指导意义。

随着营养活性成分间相互作用的不断报道、且具有多种有益健康功能食品的研发，使得开发可食用的共包埋载体成为必然。食品蛋白具有多种功能特性，其组装体已被建议为潜在的共包埋载体。在蛋白质O/W型乳状液中，疏水性活性成分通常被包埋在内部油相中。本项目在营养活性成分表征的基础上，利用蛋白质的配体结合特性和蛋白质粒子对活性成分的包埋特性将营养活性成分包埋在油-水界面蛋白层，进而再组装达到疏水性活性成分和两亲性活性成分的共包埋。研究发现，营养活性成分在油-水界面的分配主要依赖于界面蛋白含量；在乳清分离蛋白稳定的O/W型乳状液中，其冷致微凝胶组装体在改善活性成分的界面含量时却降低活性成分的稳定性，多糖的进一步复合获得了疏水性活性成分和两亲性活性成分分别在内部油相和油-水界面的同时包埋和保护；在蛋白质粒子稳定的O/W型乳状液中，两亲性活性成分包埋在乳化油滴和清液蛋白粒子中，多糖复合同时增加了多糖、蛋白质和两亲性活性成分的界面含量，可以作为有效的共包埋载体。研究结果扩展了蛋白质单重乳状液作为载体的潜在应用，为共包埋载体的设计和开发提供了更多科学理论依据，对基于蛋白质的稳定化技术应用于食品和医药领域也具有指导意义。