Preparation and properties of whey protein-supported theaflavins nanoparticles

doi:10.14088/j.cnki.issn0439-8114.2025.03.020

Abstract

Abstract: To improve the utilization rate of theaflavins, the reverse-solvent method was used to prepare whey protein-theaflavins(WP/TF) nanoparticles. The embedding rate and stability constant were used as indexes. The optimal preparation process was determined by single factor and orthogonal tests, and the performance of particle size, Zeta potential, gastrointestinal simulated digestion and storage stability were studied. The results showed that the optimum preparation process for whey protein-theaflavins nanoparticles was the WP/TF mass ratio of 10∶1, hydration temperature of 55 ℃, and hydration time of 1.5 h. The resulting nanoembedding rate was 85.89%, particle size was (557.05±32.55) nm, Zeta potential was (-58.83±3.05) mV, and the resolubility and water solubility were good. Under simulated gastrointestinal digestion, the TF release rate of nanoparticles was significantly reduced, and it had a good slow release effect. After 30 days of storage at 4 ℃ and 25 ℃, the inclusion rate decreased, but the inclusion rate remained above 70% at 4 ℃. Therefore, whey protein-theaflavins nanoparticles exhibited good stability and slow release performance and could improve the utilization rate of theaflavins, which was highly important for the development and utilization of theaflavins.

Key words: theaflavins, whey protein, nanoparticles, utilization rate

CLC Number:

TS201.2

ZHOU Zheng-jiang, JIANG Xing-jiao, LUO Yan-kai, FANG Chong-ye. Preparation and properties of whey protein-supported theaflavins nanoparticles[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(3): 122-128.

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