摘要
本文基于层层组装法构建载有β-乳球蛋白纳米颗粒的海藻酸钠-聚乙烯吡咯烷酮-海藻酸钠三层复合膜。通过调节环境pH和温度,同时联合芹菜素配体,诱导β-乳球蛋白形成纳米颗粒。利用粒径、多分散性和Zeta电位表征,研究β-乳球蛋白纳米颗粒的形成规律和贮藏稳定性。然后,将β-乳球蛋白纳米颗粒装载到海藻酸钠-聚乙烯吡咯烷酮-海藻酸钠三层复合膜中,研究纳米载量对膜机械特性、透过特性、光学特性和热特性的影响。结果表明:调整环境pH为7.1,加热温度为75℃,在蛋白/配体摩尔比1:8条件下可得到稳定性较好的β-乳球蛋白纳米颗粒。该纳米颗粒以0.2 mg/mL和0.3 mg/mL浓度添加到三层复合膜中时,薄膜的机械特性和水蒸气阻隔性均有明显提升。此外,β-乳球蛋白纳米颗粒的加入还改善了三层复合膜的透光性和热稳定性。综上,装载β-乳球蛋白纳米颗粒的海藻酸钠三层复合膜具有良好的包装特性和应用潜力。
In this work,a trilayer composite film of alginate-polyvinylpyrrolidone-alginate loaded withβ-lactoglobulin nanoparticles was prepared based on the layer-by-layer assembly.The formation ofβ-lactoglobulin nanoparticles was induced by adjusting the ambient pH and temperature in combination with binding apigenin.The formation pattern and storage stability ofβ-lactoglobulin nanoparticles were investigated by particle size,polydispersity and Zeta potential.Then,theβ-lactoglobulin nanoparticles were loaded into sodium alginate-polyvinylpyrrolidone-sodium alginate trilayer composite film to investigate the effects of nano-loading on the mechanical,transmission,optical and thermal properties of the film.The results showed thatβ-lactoglobulin nanoparticles with good stability could be obtained by adjusting the ambient pH to 7.1 and heating the temperature to 75℃under the protein/ligand molar ratio of 1:8.The mechanical properties and water vapor barrier of the films were significantly improved when the nanoparticles were added to the trilayer composite films at concentrations of 0.2 and 0.3 mg/mL.Moreover,the addition ofβ-lactoglobulin nanoparticles improved the light transmittance and thermal stability of the trilayer composite film.In conclusion,the trilayer composite film made of alginate loaded withβ-lactoglobulin nanoparticles exhibited good packaging properties and high application potential.
作者
樊文婷
李康静
宋婕
姜紫菡
许浩田
朱俊向
吴昊
FAN Wenting;LI Kangjing;SONG Jie;JIANG Zihan;XU Haotian;ZHU Junxiang;WU Hao(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Special Food Research Institute,Qingdao 266109,China)
出处
《食品工业科技》
CAS
北大核心
2023年第13期45-52,共8页
Science and Technology of Food Industry
基金
山东省高等学校国家级大学生创新创业训练计划项目(202110435082)
山东省自然科学基金(ZR2020MC213,ZR2020QC242)
青岛农业大学高层次人才科研基金(6651120039)。