Preparation and properties of rutin-casein complexes

Authors

ZHANG Nan, College of Food and Bioengineer , Henan University of Science and Technology , Luoyang , Henan 471023 , China
LIU Lili, College of Food and Bioengineer , Henan University of Science and Technology , Luoyang , Henan 471023 , China;National Experimental Teaching Demonstration Center for Food Processing and Security , Henan University of Science and Technology , Luoyang , Henan 471023 , China;Henan International Joint Laboratory of Food Processing and Quality and Safety Control , Luoyang , Henan 471023 , China;Research and Utilization of Functional Food Resources Science and Technology Innovation Team of Henan Provincial Department of Education , Luoyang , Henan 471023 , ChinaFollow
YANG Le, College of Food and Bioengineer , Henan University of Science and Technology , Luoyang , Henan 471023 , China
LI Sisi, College of Food and Bioengineer , Henan University of Science and Technology , Luoyang , Henan 471023 , China
ZHANG Xinyuan, College of Food and Bioengineer , Henan University of Science and Technology , Luoyang , Henan 471023 , China

Corresponding Author(s)

刘丽莉（1974—），女，河南科技大学教授，博士。E-mail：yangliuyilang@126.com

Abstract

［Objective］ To investigate the effect of complexes produced by protein -polyphenol interaction on the bioavailability of polyphenols and proteins.［Methods］ Rutin -casein complexes are prepared using rutin and casein as raw materials.Their physicochemical and structural properties are analyzed.［Results］］ The optimal preparation conditions for the rutin -casein complexes are determined as follows:mass ratio of rutin to casein =1.89∶1.00,reaction time of 5.94 h,pH 8.5,and temperature of 50 ℃.Under such conditions,the binding degree is 40.23%.Compared with casein,the complexes exhibit a decrease in emulsifying activity index (8.47 m2/g) and emulsifying stability (9.39%).The solubility increases by 5.11%,surface hydrophobicity is significantly enhanced,and antioxidant activity markedly improves (P<0.05).Scanning electron microscopy reveals that the rutin -casein complexes display a lamellar structure with smooth surfaces,which may contribute to its functional properties.Infrared spectroscopy demonstrates peak broadening and redshifts in the amide I and II bands,and fluorescence intensity (including synchronous fluorescence ) decreases due to fluorescence quenching.It indicates that rutin alters the secondary structure and conformational arrangement of casein.［Conclusion］ Compared with the uncomplexed casein,the rutin -casein complexes are enhanced in solubility,surface hydrophobicity,and antioxidant activity.引用格式：张楠，刘丽莉，杨乐，等.芦丁—酪蛋白复合物的制备及特性研究 ［J］.食品与机械，2025，41（7）：9-17.C itation:ZHANG Nan,LIU Lili,YANG Le,et al.Preparation and properties of rutin-casein complexes [J].Food & Machinery,2025,41(7):9-17.

Publication Date

7-11-2025

First Page

9

Last Page

17

DOI

10.13652/j.spjx.1003.5788.2024.81113

Recommended Citation

Nan, ZHANG; Lili, LIU; Le, YANG; Sisi, LI; and Xinyuan, ZHANG (2025) "Preparation and properties of rutin-casein complexes," Food and Machinery: Vol. 41: Iss. 7, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2024.81113
Available at: https://www.ifoodmm.cn/journal/vol41/iss7/2

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