Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme
Wei Xu, Weiping Jin, Chunlan Zhang, Zhenshun Li, Liufeng Lin, Qing Huang, Shuxin Ye, Bin Li
Food Research International
A facile approach to fabricate micro-complex in moderate condition via self-assembly ofκ-carrageenan (CRG) and lysozyme (Lys) was investigated for the first time to encapsulate and protect curcumin. The interaction between CRG and Lys, size and morphology were studied by zeta potential, UV–vis spectroscopy, circular dichroism (CD), scanning electron microscope (SEM), transmission electron microscopy (TEM) and X-ray photoelectron spectroscopy (XPS). A tentative interactive model was proposed for polysaccharide and protein. The results indicated that the spherical shaped CRG/Lys complex with 1 μm diameter was spontaneously formed by one spot incubating. Both CRG and Lys were participated in forming the shell of micro-complex synthesized through physical interactions. The encapsulation efficiency (EE) and loading capacity (LC) of curcumin for the CRG/Lys complex prepared with CRG/Lys ratio 2:1 were 71 ± 0.02% and 50.71 ± 0.71 μg ml− 1 respectively. The stability of curcumin loaded in complex was improved about 2.7 fold, 2 fold and 1.7 fold when disposed with 80 °C treatment for 1 min, 60 °C treatment for 30 min and ultraviolet radiation for 2 h. DPPH measurement verified the protection of bioactivity as encapsulated. The worthwhile endeavor elucidated proteins/polysaccharides complex was feasible to solubilize and protect sensitive amphiphilic bioactive compounds and has extensive potential in food and medicinal application with various purposes.
Circular dichroism, Secondary structure, Food science, Biochemistry