利用唾液酸糖蛋白构建虾青素多层乳状液传递系统的研究

Sialoglycoprotein (SGP) is a kind of polyanionic glycoprotein, which is rich in sialic acid, the research on SGP is limited to structural features and functional activities, which severely restricting its exploitation. In our preliminary research, we had confirmed that SGP has exhibited the potential in constructing multilayer emulsion delivery system. Based on this, our research subject is intending to explore the practical problems of using SGP constructing astaxanthin multilayer emulsion delivery system. SGP with different N-glycan, molecular weight, Sialic acid content are used as materials, astaxanthin single layer emulsion is employed as the object, the SGP multilayer emulsion is constructing by layer-by-layer. A variety of techniques including CLSM, ITC, TEM, laser particle size meter are used to evaluate interaction mechanism of SGP and astaxanthin single layer emulsion; we further study the effects of food matrix and environmental stress on physico-chemical stability of SGP multilayer emulsion; In vitro model is employed to evaluate the digestion and controlled-release properties of SGP multilayer emulsion. This study will reveal interaction mechanism of SGP and astaxanthin single layer emulsion for the first time, and conclude the relationship between SGP structure and properties of multilayer emulsion, these research results will realize the successful construct of SGP multilayer emulsion delivery system, improve the stability and bioavailability of astaxanthin, and thus provide a new idea of SGP exploitation.

卵唾液酸糖蛋白（SGP）是一类富含唾液酸的聚阴离子糖蛋白，针对SGP的研究仅限于结构特征和功能活性，严重制约其开发利用。课题组前期证实SGP具有制备多层乳状液的潜能。本课题拟针对利用SGP构建虾青素多层乳状液传递系统这一实际问题进行研究。以N-糖链结构、分子量、唾液酸含量等结构差异的SGP为原料，虾青素单层乳状液为对象，通过层层自组装技术构建SGP多层乳状液。采用CLSM、ITC、TEM、激光粒径仪等技术综合探讨SGP与虾青素单层乳状液的作用机理，研究食品基质和环境应力对SGP多层乳状液理化性质的影响，采用体外模型近似研究SGP多层乳状液的消化吸收、缓释特性。课题将首次揭示SGP与虾青素单层乳状液的作用机理，归纳SGP结构与多层乳状液性质间的关系，实现SGP构建虾青素多层乳状液传递系统，提高虾青素的稳定性和生物利用率，为SGP的开发利用提供新思路。

卵唾液酸糖蛋白（SGP）是一类富含唾液酸的聚阴离子糖蛋白，具有构建多层乳液的可行性。项目制备鉴定了不同结构的SGP，并以此构建虾青素多层乳液，探究结构差异对SGP多层乳液的影响。优化了Ca-SGP的提取条件为NaCl浓度为0.38 M、提取时间为4.2 h、液料比为3.88，鉴定了Ca-SGP、Ca-SGPP和Gm-SGP的结构特征。优化了酪蛋白虾青素单层乳液的最有条件。在此基础上，以SGP构建了多层乳液，发现SGP能够较好地改善酪蛋白在等电点附近发生的乳液聚集现象，提高了多层乳液的稳定性。研究了不同浓度SGP对构建多层乳液稳定性的影响，发现大分子量SGP构建多层乳液所需要的浓度低，多层乳液更加稳定，而低分子量SGP需要更高的浓度构建多层乳液。探究了温度、氯化钠浓度、紫外光照对乳液稳定性的影响。发现分子量较大的Ca-SGP较好的提高了多层乳液在高浓度氯化钠和较高温度条件下的乳液稳定性，降低了温度及紫外光照对乳液虾青素的降解情况。研究了体外模拟消化对SGP多层乳液的影响，发现在模拟消化环境下，SGP乳液维持较小的粒径，提高了游离脂肪酸的释放和虾青素的生物利用率。项目研究成果将为加工副产物的高效利用和虾青素有效利用提供新思路。