钙诱导花生蛋白纳米颗粒的制备及其工艺优化

Optimization for the Preparation of Calcium-Induced Peanut Protein Nanoparticles

花生蛋白作为大宗优质的植物蛋白质,资源丰富,营养价值高,具有良好的开发潜能。以花生分离蛋白为基质材料制备花生分离蛋白纳米颗粒,并优化其最佳制备工艺。通过纳米激光粒度仪及透射电子显微镜(TEM)对纳米颗粒的粒径及形态进行表征。结果表明,制备的纳米颗粒球形圆整,分散性好,粒径分布较窄,平均粒径为(94.66±0.53)nm。以花生蛋白为原料制备纳米颗粒,不仅可拓宽花生蛋白应用领域,也为开发蛋白纳米颗粒新剂型提供一定的研究基础。

Peanut protein, as a high quality vegetable protein, rich in resources and high nutritional value, and it has good development potential.Nanoparticles were synthesized from peanut protein isolate, and optimized their preparation process. The size and spherical shape of nanoparticles were characterized bynanolasergranulometer and transmission electron microscopy （TEM）. The results show that the nanoparticles were achieved with good dispersibility, round shape and narrow particle size distribution. The average particle size was （94.66±0.53） nm. The preparation of nanoparticles from peanut protein not only can broaden the field of peanut protein application, but also provide a basis for the development of new formulations of protein nanoparticles.