MgCl2-谷氨酰胺转氨酶协同诱导糖基化大豆分离蛋白凝胶的工艺优化及其微胶囊的制备与性能评价

Process optimization of MgCl2-glutamine aminotransferase synergistically induced glycosylated soybean isolate protein gels and preparation and performance evaluation of their microencapsulations

中文关键词:  糖基化产物  凝胶化  微胶囊

英文关键词:glycosylation products  gelation  microencapsulation

中文摘要:

      目的 以MgCl2和谷氨酰胺转氨酶(transglutaminase, TG)为双交联剂协同诱导麦芽糊精糖基化大豆分离蛋白(maltodextrin glycosylated soybean isolate, MGSI)制备复合凝胶, 并以MGSI的凝胶颗粒为壁材, 藻油为芯材, 制备富含二十二碳六烯酸(docosahexaenoic acid, DHA)和二十碳五烯酸(eicosapentaenoic acid, EPA)的藻油微胶囊。方法 通过单因素试验探究MGSI质量分数、MgCl2浓度、pH和凝胶交联温度对复合凝胶硬度的影响并采用正交试验对凝胶的制备条件进行优化, 以优化后的凝胶颗粒为壁材制备藻油微胶囊, 进行耐热性、溶胀性、贮存保留率以及体外缓释性等微胶囊性能评价。结果 MgCl2-TG诱导制备凝胶的工艺参数为MgCl2浓度0.10 mol/L、pH为7.5、MGSI质量分数10%、凝胶交联温度为40℃。制得的MgCl2-TG诱导MGSI (MgCl2-TG induced MGSI, MTG)微胶囊壁材结构紧密, 具有良好的溶胀性和较低的侵蚀率, 耐热性良好, 贮存后DHA、EPA保留率分别达到72%和69%, 起到了良好的保护作用, 能较好地实现肠道的靶向释放。结论 本研究将糖基化和凝胶化结合, 为制备耐热性及溶胀性良好的藻油微胶囊提供理论依据和数据支持。

英文摘要:

      Objective To make composite gel by using MgCl2 and transglutaminase (TG) as double cross-linker to induce maltodextrin glycosylated soybean isolate (MGSI), and MGSI gel particles as wall material and algal oil as core material. The algae oil microencapsulations are prepared using MGSI gel particles as wall material and algae oil as core material and are enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Methods The effects of MGSI mass fraction, MgCl2 concentration, pH and gel cross-linking temperature on the hardness of the composite gel were investigated by single factor test and the preparation conditions of the gel were optimized by orthogonal test, the alginate microcapsules were prepared using the optimized gel particles as the wall material, the performances of the microcapsules, such as heat resistance, swelling property, storage retention rate and in vitro slow release property, were evaluated. Results The process parameters for the MgCl2-TG induced gel preparation were MgCl2 concentration 0.10 mol/L, pH 7.5, MGSI mass fraction 10% and gel crosslinking temperature 40℃. The MgCl2-TG induced MGSI (MTG) microencapsulation had a compact wall structure, good swelling and low erosion rate, good heat resistance, and the retention rates of DHA and EPA after storage reached after storage, the retention rate of DHA and EPA reached 72% and 69%, respectively, providing good protection and enabling better targeted release from the intestinal tract. Conclusion This study combines glycosylation and gelation to provide theoretical basis and data support for the preparation of algal oil microencapsulations with good heat resistance and swelling properties.