Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2018 Aug 30;258:321-330. doi: 10.1016/j.foodchem.2018.03.077. Epub 2018 Mar 20.
In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results showed that the surfactant types significantly affected the properties of ternary complexes. The formation of ternary complexes was mainly due to the non-covalent interactions such as hydrogen bonding, electrostatic interaction and hydrophobic interactions among zein, PGA and surfactants. Moreover, the thermal stability of ternary complexes was enhanced with increasing the levels of both surfactants. Notably, ternary complex dispersions exhibited better stability against pH from 2 to 8. Furthermore, a compact network structure was observed in Z-P-R ternary complex, while Z-P-L ternary complex remained the spherical structure. These findings would provide new insights into the development of novel delivery system and expand the options, when zein-based complexes were utilized under different environment conditions.
在这项研究中，采用反溶剂共沉淀法制备了玉米醇溶蛋白、海藻酸钠（PGA）和表面活性剂三元复合物。分别使用两种类型的表面活性剂（鼠李糖脂和卵磷脂）来生成玉米醇溶蛋白-海藻酸钠-鼠李糖脂（Z-P-R）和玉米醇溶蛋白-海藻酸钠-卵磷脂（Z-P-L）三元复合物。结果表明，表面活性剂的类型显著影响三元复合物的性质。三元复合物的形成主要归因于玉米醇溶蛋白、PGA 和表面活性剂之间的氢键、静电相互作用和疏水相互作用等非共价相互作用。此外，随着表面活性剂水平的增加，三元复合物的热稳定性得到增强。值得注意的是，三元复合物分散体在 pH 值为 2 到 8 之间表现出更好的稳定性。此外，在 Z-P-R 三元复合物中观察到了更紧凑的网络结构，而 Z-P-L 三元复合物仍保持球形结构。这些发现将为新型递药系统的开发提供新的见解，并在不同环境条件下使用基于玉米醇溶蛋白的复合物时提供更多的选择。
