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, 100083, China.
College of Engineering, China Agricultural University, 100083, China.
Food Chem. 2019 Mar 15;276:322-332. doi: 10.1016/j.foodchem.2018.10.034. Epub 2018 Oct 9.
The antisolvent coprecipitation method was utilized for fabricating the zein and hyaluronic acid complex at different mass ratios (100:5, 100:10, 100:15, 100:20, 100:25 and 100:30). Results showed that negatively charged zein-hyaluronic acid complex with small size (181.5 nm) was formed through the driving force of electrostatic attraction, followed by hydrogen bonding and hydrophobic effects. The incorporation of hyaluronic acid led to conformational change of zein, and improved its physical and thermal stability. Native hyaluronic acid showed a three-dimensional network structure, while zein-hyaluronic acid binary complex exhibited two different microstructures, including nanoparticles (zein: hyaluronic acid, above 100:20) and particle-filled-microgel (zein: hyaluronic acid, below 100:20). In addition, zein-hyaluronic acid complex was designed as a new delivery vehicle to anti- thermal degradation and control release of quercetagetin. These findings indicated that zein-hyaluronic acid complex would be a useful and promising delivery vehicle for embedding and protecting bioactive compounds.
采用抗溶剂共沉淀法制备不同质量比（100:5、100:10、100:15、100:20、100:25 和 100:30）的玉米醇溶蛋白-透明质酸复合物。结果表明，带负电荷的玉米醇溶蛋白-透明质酸复合物通过静电吸引力、氢键和疏水作用形成小尺寸（181.5nm）。透明质酸的加入导致玉米醇溶蛋白构象发生变化，提高了其物理和热稳定性。天然透明质酸呈现出三维网络结构，而玉米醇溶蛋白-透明质酸二元复合物则表现出两种不同的微观结构，包括纳米颗粒（玉米醇溶蛋白：透明质酸，大于 100:20）和颗粒填充微凝胶（玉米醇溶蛋白：透明质酸，小于 100:20）。此外，玉米醇溶蛋白-透明质酸复合物被设计为一种新的递送载体，以防止槲皮素的热降解和控制释放。这些发现表明，玉米醇溶蛋白-透明质酸复合物将是一种有用且有前途的递送载体，可用于包埋和保护生物活性化合物。
