CN-122004464-A - Preparation method of Maillard reaction modified corn peptide-loaded lutein nanoparticle

Abstract

The invention solves the problems of complex preparation process, low embedding transmission efficiency, poor lutein dissolution and dispersion, low absorption and utilization rate and the like of the lutein embedding carrier. The preparation method of the maillard reaction modified corn peptide loaded lutein nanoparticle comprises the following steps of 1, preparing chitosan oligosaccharide and corn peptide solution, 2, adjusting the pH of the solution, 3, preparing glycosylated corn peptide through maillard reaction, 4, combining the glycosylated corn peptide with lutein loading, and 5, preparing the lutein nanoparticle. The invention has the advantages of effectively improving the embedding rate and the solubility of lutein, improving the stability and the dispersibility of lutein nanoparticles, along with good absorption and utilization rate, high nutritive value and easy mass production. The method is simple in process, good in lutein controlled release effect and has the targeted absorption function.

Inventors

• JIAO YAN
• CHANG YING
• LIN WEI
• HAN HE
• Cui Lulin

Assignees

• 齐齐哈尔大学

Dates

Publication Date

20260512

Application Date

20260206

Claims (7)

1. 1. The preparation method of the Maillard reaction modified corn peptide-loaded lutein nanoparticle is characterized by comprising the following steps of: (1) The preparation of chitosan oligosaccharide and corn peptide solution comprises dissolving chitosan oligosaccharide and corn peptide in 70% ethanol at a certain ratio, and dissolving by vortex vibration; (2) Adjusting the pH value of the solution, namely adjusting the pH value of the mixed chitosan oligosaccharide and corn peptide solution to be alkaline by using a NaOH solution of 0.4-1.0 mol.L -1 ; (3) Maillard reaction to prepare glycosylated corn peptide, namely placing the mixed solution into a water bath with the temperature of 60-90 ℃ for reaction. Cooling to room temperature after the reaction is finished, supplementing deionized water to the original volume, adjusting the pH value of the solution to 7.5-8.0, and magnetically stirring for 10-30 min to obtain glycosylated corn peptide solution; (4) The glycosylated corn peptide is combined with lutein load, namely, lutein standard solution with the equal volume concentration of 100 mug/mL is added into the glycosylated corn peptide solution for hydration reaction; (5) And (3) preparing lutein nano-particles, namely vacuum concentrating the glycosylated corn peptide-lutein hydration solution to remove ethanol, so as to obtain the Maillard glycosylated corn peptide-loaded lutein nano-particles (GCPT-LUT).
2. 2. The preparation method of the maillard reaction modified corn peptide loaded lutein nanoparticle according to claim 1, wherein the corn peptide prepared by the maillard reaction of the nanoparticle is used as a carrier, the average particle size is mainly concentrated by 200-400 nm, the loading rate of lutein can reach 91.5%, and the polydispersity index PDI is less than 0.15, so that the nanoparticle has good dispersibility and stability.
3. 3. The method for preparing the maillard reaction modified corn peptide supported lutein nanoparticle according to claim 1, wherein in the step (1), chitosan oligosaccharide with the molecular weight of 1000-3000 and corn peptide with the molecular weight of less than 1000 are dissolved in 70% ethanol with the ratio of (0.5-1.5): 1 being 100-200 times.
4. 4. The method for preparing maillard reaction modified corn peptide loaded lutein nanoparticle according to claim 1, wherein the step (2) is characterized in that the pH value of the mixed chitosan oligosaccharide and corn peptide solution is adjusted to 9.0-13.0.
5. 5. The method for preparing the maillard reaction modified corn peptide supported lutein nanoparticle according to claim 1, wherein in the step (3), the mixed solution is placed in a water bath at 60-90 ℃ for reaction of 60-120 min.
6. 6. The method for preparing the maillard reaction modified corn peptide supported lutein nanoparticle according to claim 1, wherein the hydration reaction in the step (4) is carried out at the temperature of 40-50 ℃ for 10-30 min.
7. 7. The method for preparing the maillard reaction modified corn peptide supported lutein nanoparticle according to claim 1, wherein the glycosylated corn peptide-lutein hydration solution in the step (5) is concentrated by rotary evaporation at a temperature of 40-50 ℃ under a vacuum degree of-0.08 to-0.1 Mpa to remove ethanol.

Description

Preparation method of Maillard reaction modified corn peptide-loaded lutein nanoparticle Technical Field The invention relates to a preparation method of a Maillard reaction modified corn peptide-loaded lutein nanoparticle. Background Lutein (LUT) is a naturally occurring oxygen-containing carotenoid, also known as "phytolutein", widely found in foods such as green vegetables, corn, egg yolk, and the like. Carotenoids absorb in the wavelength range from 400 to 550nm and can be broadly divided into anaerobic carotenoids and oxygenated carotenoids, known as lutein, such as lutein and zeaxanthin. Lutein plays an indispensable role in protecting vision health as an important antioxidant. The lutein cannot be synthesized by a human body and can only be obtained from diet, mainly derived from yolk and green leaf vegetables, and many basic and clinical researches report the antioxidant and anti-inflammatory properties of the lutein in eyes, so that the lutein has positive effects on preventing eye diseases such as eye macular degeneration, diabetic retinopathy, retinopathy of prematurity, myopia, cataract and the like. Lutein can also inhibit growth of tumor cells of human body, and can be used for preventing various cancers such as skin cancer, breast cancer, colon cancer, etc. However, as with other carotenoids, under the adverse environments of strong acid, strong alkali, high temperature and the like, conjugated double bonds in the structure are easily degraded so as to cause color loss and inactivation, thus severely limiting the industrial application of lutein. The low water solubility of lutein is another difficulty in limiting lutein application, lutein can only be dissolved in organic solvents as fat-soluble ingredients, and after lutein is ingested, lutein needs to be digested through gastrointestinal tracts, and finally dissolved and absorbed in small intestines and transported to blood through membrane proteins. However, poor water solubility makes lutein difficult to be absorbed by small intestine epithelial cells, resulting in low bioavailability of lutein. Corn Peptide (CPT) is a bioactive peptide which is processed by corn protein through enzymolysis or acid-base hydrolysis, separation and purification and other processes. The corn peptide is composed of short chain amino acid residues, and the small molecular structure ensures that the absorption speed of the corn peptide in a human body is far higher than that of macromolecular proteins, so that the corn peptide not only maintains basic nutritional components of the corn protein, but also has stronger physiological activity, and is mainly used for resisting oxidation, reducing blood pressure, enhancing immunity and the like. Research shows that the corn peptide has the capability of scavenging free radicals, and can effectively resist oxidative stress, thereby playing roles of resisting aging and protecting cells. In addition, zein can reduce blood pressure by affecting the activity of Angiotensin Converting Enzyme (ACE), and is a potential natural antihypertensive agent for patients with hypertension. Because of its excellent solubility and stability, corn peptide is also widely used in baking, dairy and meat products. With the growing demand of consumers for healthy foods, corn peptide has great market potential as a natural and healthy nutritional ingredient. Meanwhile, scientific researchers are continuously researching the extraction process, structural characteristics and novel physiological activities of the corn peptide, and further expanding the application of the corn peptide in the fields of foods and medicines. The corn peptide not only has important value in nutrition, but also has wide application prospect in food industry. Nanotechnology is used as a leading-edge scientific technology, is gradually integrated into each link of the food industry, and brings revolutionary transformation to the aspects of food production, processing, packaging, fresh-keeping and the like. The nanoparticle is a delivery system which takes natural or synthetic polymer materials as carriers to encapsulate active ingredients or drugs, and has the advantages of small size, high stability and the like. The use of nanocarriers to entrap labile active ingredients can improve their water solubility and stability and reduce their loss during processing and storage. At present, a method for improving the loading rate of corn peptide to curcumin by taking corn peptide and modified products thereof as carriers of active substances has been studied, for example, CN114128886A discloses a method for improving the loading rate of corn peptide to curcumin by mixing corn peptide solution with soybean soluble polysaccharide solution, adding glutamine transaminase for glycosylation, and then embedding curcumin to obtain corn peptide-curcumin composite nanoparticle solution. Although the invention improves the binding capacity of the corn peptide to curcumin and the loadi