模拟肠胃条件下乳清分离蛋白凝胶EGCG释放过程的动力学研究
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- 英文论文题名：Kinetics of release EGCG from whey protein isolate gel under simulated gastrointestinal conditions
- 论文作者：李娟 ; 董文明 ; 和劲松
- 英文论文作者：Li Juan ; Dong Wenming ; He Jinsong ; Food Science and Technology College ; Yunnan Agricultural University
- 年：2016
- 作者机构：云南农业大学食品科学技术学院;
- 论文关键词：模拟肠胃乳清分离蛋白(WPI) ; 表没食子儿茶素没食子酸酯(EGCG) ; 释放特性动力学
- 英文论文关键词：simulated gastrointestinal whey protein isolate(WPI) ; epigallocatechingallate(EGCG) ; release characteristics ; kinetics
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：55k
- 原文格式：O
- 会议级别：全国
摘要
本实验旨在研究模拟肠胃条件下乳清分离蛋白(Whey Protein Isolate,WPI)凝胶表没食子儿茶素没食子酸酯(Epigallocatechingallate,EGCG)释放过程的动力学。以EGCG作为食品功能性成分模型,使之封装于乳清分离蛋白凝胶内,通过动态释放实验,研究模拟肠胃条件对乳清分离蛋白凝胶释放EGCG过程的影响。针对乳清分离蛋白凝胶载体系统,建立数学模型定量描述凝胶缓释过程,并对该数学模型进行分析,探讨模拟肠胃条件下乳清分离蛋白凝胶EGCG缓释过程的动力学规律。结果表明,乳清分离蛋白凝胶EGCG释放有不同的过程,在模拟胃液中能延缓其释放,而在模拟肠液中则可加速其释放。动力学分析表明,模拟肠胃条件下乳清分离蛋白凝胶EGCG释放遵循Korsmeyer-Peppas动力学模型(相关系数R~2均大于0.90)。研究表明,WPI凝胶可作为控制释放EGCG的良好载体,相关成果对乳清蛋白凝胶在功能性食品开发领域的应用提供技术支持。
The objective of this study was to evaluate kinetics of release Epigallocatechingallate(EGCG) from Whey Protein Isolate(WPI) gel under simulated gastrointestinal conditions.EGCG,a functional food component model,was encapsulated in the whey protein isolate gel.Through the dynamic release experiment under gastrointestinal' s conditions in vitro,the process of the release EGCG from whey protein isolate gels were studied.For Whey protein isolate gel carrier system,a mathematical model was established to describe the mechanism of sustained release gel process,and analyzed the mathematical model.Theresult indicated that EGCG has different release process from whey protein isolate gels,the slow release in simulated gastric fluid,while accelerating the release in simulated intestinal fluid.Kinetic analysis indicated thatrelease EGCG from whey protein isolate gel under simulated gastrointestinal conditions could be described byKorsmeyer-Peppas model(correlation coefficient R~2 >0.90).This study showed that WPI gels can be used as a good carrier of controllable release of EGCG,relevant results of whey protein isolate gels application provides technical support in the field of functional food.
The objective of this study was to evaluate kinetics of release Epigallocatechingallate(EGCG) from Whey Protein Isolate(WPI) gel under simulated gastrointestinal conditions.EGCG,a functional food component model,was encapsulated in the whey protein isolate gel.Through the dynamic release experiment under gastrointestinal' s conditions in vitro,the process of the release EGCG from whey protein isolate gels were studied.For Whey protein isolate gel carrier system,a mathematical model was established to describe the mechanism of sustained release gel process,and analyzed the mathematical model.Theresult indicated that EGCG has different release process from whey protein isolate gels,the slow release in simulated gastric fluid,while accelerating the release in simulated intestinal fluid.Kinetic analysis indicated thatrelease EGCG from whey protein isolate gel under simulated gastrointestinal conditions could be described byKorsmeyer-Peppas model(correlation coefficient R~2 >0.90).This study showed that WPI gels can be used as a good carrier of controllable release of EGCG,relevant results of whey protein isolate gels application provides technical support in the field of functional food.
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