Preparation, Structural Characterization, and in Vitro Digestibility of Selenoprotein Microcapsules
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摘要: 为了提高植物硒蛋白的生物利用度,拓展其在富硒食品开发中的应用,本研究以海藻酸钠为壁材,CaCl2溶液为固化液,采用锐孔凝固浴法微囊化硒蛋白,并以硒蛋白包埋率为响应值,通过响应面试验优化硒蛋白微胶囊的制备工艺。进一步通过扫描电子显微镜(SEM)、傅里叶变换红外光谱仪(FTIR)、热重分析仪(TGA)以及体外模拟消化试验对硒蛋白微胶囊的微观形态、分子结构、热稳定性及胃肠道消化特性进行了研究。最佳工艺条件为海藻酸钠浓度1.6%(w/v)、CaCl2浓度2%(w/v)以及包埋操作温度49 ℃,此时硒蛋白包埋率可达87.4%。表征测试证实了海藻酸钠组成的微胶囊结构能高效且紧实包裹硒蛋白,硒蛋白微胶囊平均粒径为(848.1±60.2) μm,且热稳定性能得到了改善。在模拟胃液体系中,硒蛋白的释放量仅为8.9%,而模拟肠液体系中13 h后累计释放达88.2%,表明微胶囊化能有效保护硒蛋白、提高稳定性和缓释性。本研究相关结论有望为硒蛋白的高值化利用以及富硒食品的开发提供新方法。Abstract: This study aimed to improve the bioavailability of plant-derived selenoprotein and extend its application for the development of Se-enriched food. Microencapsulated selenoprotein was prepared by piercing-solidifying method with sodium alginate as wall material and CaCl2 aqueous solution as curing solution, respectively. The technology process was further optimized by response surface methodology using the embedding rate of selenoprotein as response value. The micro morphology, molecular structure, thermal stability, and in vitro digestibility of products was characterized by scanning electron microscope (SEM), Fourier transform infrared spectrum (FTIR), thermogravimetric analysis (TGA), and simulating digestion experiments, respectively. The results showed that the optimal conditions were sodium alginate concentration 1.6% (w/v), CaCl2 concentration 2% (w/v), and embedding operation temperature 49℃. The selenoprotein embedding rate could reach 87.4%. The related characterization further confirmed that selenoprotein with average diameter of (848.1±60.2) μm was effectively and tightly wrapped, and its thermal stability was also improved. The in vitro digestion trial indicated that the release rate of the selenoprotein in the gastric juice system was only 8.9%, while the cumulative release rate in the intestinal system after 13 hours was 88.2% because microcapsules could effectively protect selenoproteins and improve its stability and slow release capacity. Related research of this work may provide a new route for the high-value utilization of selenoprotein and the development of Se-enriched food.
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Keywords:
- selenoprotein /
- sodium alginate /
- microcapsule /
- structure characterization /
- stability /
- in vitro release
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