小麦低聚肽-纳米二氧化硅蛋白冠复合物的制备及其性能研究

Preparation of wheat oligopeptide-nanosilica protein coronacomplex and its properties

采用表面羧基化修饰后的纳米二氧化硅(Si O_(2)nanoparticles,Si O_(2)NPs)与小麦低聚肽(wheat oligopeptide,WOP)进行超声复合,使小麦低聚肽在纳米二氧化硅表面形成蛋白冠(protein corona,PC),制备出小麦低聚肽-纳米二氧化硅蛋白冠复合物(wheat oligopeptide-nanosilica protein corona complex,WOP-Si O_(2)PC)。研究不同反应条件对纳米二氧化硅与小麦低聚肽复合率的影响,并对小麦低聚肽-纳米二氧化硅蛋白冠复合物的抗氧化性、起泡性及乳化性进行测定。研究结果表明,小麦低聚肽-纳米二氧化硅蛋白冠复合物制备的最优条件为:超声波时间20 min,超声波温度65℃,Si O_(2)NPs质量分数0.75%。小麦低聚肽-纳米二氧化硅蛋白冠复合物的DPPH自由基、ABTS阳离子自由基清除率达到38.35%、55.12%。起泡性、起泡稳定性达到103.51%、15.21%;持水性、持油性达到423.67%、442.79%;乳化性、乳化稳定性达到16.81 m^(2)/g、65.21%。

The wheat oligopeptide-nanosilica protein corona complex(WOP-SiO_(2)PC)was prepared by ultrasonically compounding the surface carboxylation-modified SiO_(2) nanoparticles(SiO_(2) NPs)with wheat oligopeptides(WOP)to form protein corona(PC)on the SiO_(2) NPs surface.The effect of different reaction conditions on the complexation rate of SiO_(2) NPs with WOP was investigated,and the antioxidant,foaming,and emulsification properties of WOP-SiO_(2)PC were measured.Results showed that the optimal conditions for the preparation of WOP-SiO_(2)PC were a sonication time of 20 min,sonication temperature of 65℃,and SiO_(2) NPs mass fraction of 0.75%.The DPPH free radical and ABTS cationic radical scavenging rate of WOP-SiO_(2)PC reached 38.35%and 55.12%.The foaming property and foaming stability reached 103.51%and 15.21%.Water-holding property and oil-holding property reached 423.67%and 442.79%.Emulsification property and emulsification stability reached 16.81 m 2/g and 65.21%.