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负载褐藻多酚的麦醇溶蛋白纳米递送体系的制备及特性研究 被引量:1

Preparation and characterization of phlorotannins loaded gliadin nano-delivery system
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摘要 褐藻多酚(phlorotannins, PT)是一种天然的抗氧化剂,但其稳定性差。采用反溶剂法构建负载PT的麦醇溶蛋白纳米粒子(phlorotannins-loaded gliadin nanoparticles, GPNPs),探究麦醇溶蛋白与PT不同质量比对GPNPs纳米递送体系结构及特性的影响。结果表明,当麦醇溶蛋白与PT质量比为1∶0.3时,粒径、分散指数、ζ电位值为(166.97±2.60)nm,(0.34±0.01),(13.90±0.07)mV。透射电子显微镜(transmission electron microscope, TEM)表明GPNPs呈类球形或圆球形粒子。GPNPs的包埋率、承载率随着PT的比例增加而增大,GPNPs包埋率的最大值为71.7%。傅立叶变换红外吸收光谱结果显示麦醇溶蛋白和PT的特征峰在GPNGs中发生了红移和蓝移,表明两者之间产生了氢键、疏水相互作用等作用力。模拟体外消化实验结果发现GPNPs都有控释的效果,但其突释行为随着PT的质量比增加而增大。GPNPs可以改善PT在生产加工、运输和消化吸收中降解和损失,是一种极具潜力的纳米递送系统。 Phlorotannins(PT) are a natural antioxidant, but with a poor stability. In this paper, the anti-solvent method was used to construct PT-loaded gliadin nanoparticles(GPNPs) in order to explore the effect of different mass ratios of gliadin and PT on the structure and characteristics of GPNPs nano-delivery system. The results showed that when the mass ratio of gliadin to PT was 1∶0.3, the particle size, dispersion index, and zeta potential values were(166.97±2.60) nm,(0.34±0.01) and(13.90±007) mV respectively. TEM showed that GPNPs were spherical or spherical particles. The embedding rate and loading rate of GPNPs increased with the increase of the proportion of PT, and the maximum embedding rate of GPNPs was 71.7%. Moreover, the FTIR results showed that the characteristic peaks of gliadin and PT were red-shifted and blue-shifted in GPNGs, indicating that there were hydrogen bonds, hydrophobic interactions and other forces between them. The results of simulated in vitro digestion experiments found that GPNPs had a controlled release effect, but their burst release behavior increased as the mass ratio of PT increased. These results indicated that GPNPs can improve the degradation and loss of PT in production, processing, transportation, digestion and absorption, and it is a promising nano-delivery system.
作者 赵建波 姜海鑫 吴慧彬 孙继帅 段孟霞 俞珊 庞杰 吴春华 ZHAO Jianbo;JIANG Haixin;WU Huibing;SUN Jishuai;DUAN Mengxia;YU Shan;PANG Jie;WU Chunhua(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2022年第5期136-141,共6页 Food and Fermentation Industries
基金 福建省自然科学基金项目(2019J01390) 福建农林大学杰出青年科研人才计划项目(xjq201912)。
关键词 褐藻多酚 麦醇溶蛋白 纳米粒子 反溶剂法 控释 phlorotannins gliadin nanoparticles anti-solvent method controlled release
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