Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
J Agric Food Chem. 2020 Oct 21;68(42):11810-11816. doi: 10.1021/acs.jafc.0c04156. Epub 2020 Oct 9.
To increase the water solubility of zein as a stabilizing agent for oil-in-water (O/W) emulsions, three zein-polyglycerol (Zein-PG) conjugates, Zein-PG-2, Zein-PG-6, and Zein-PG-10, were prepared by dehydration between zein and polyglycerol aldehydes obtained by NaIO oxidation of polyglycerol-2, -6, and -10 and characterized by free amine content, grafting degree, Fourier transform infrared spectroscopy, and fluorescence spectra. All conjugates dispersed in water as nanoparticles were verified by transmission electron microscopy. Conjugation with PG changed the isoelectric point of zein from 6.2 to 6.8 and to 4.0. Zein-PG-6 and Zein-PG-10 showed strong stabilization on the O/W emulsions with 18-fold loading of soybean oil on the basis of conjugate mass, displaying high oil loading capacity. Confocal laser scanning microscopy (CLSM) confirmed the O/W structure of emulsions and that the absorption of Zein-PG-10 on the oil droplet surface offered the driving force to be stable. The present Zein-PG conjugates thus produced an enticing resource for use as nanocarriers or bioemulsifiers in food or pharmaceutical industries.
为提高玉米醇溶蛋白作为水包油（O/W）乳液稳定剂的水溶性，通过玉米醇溶蛋白与由聚甘油-2、聚甘油-6 和聚甘油-10 经高碘酸钠氧化得到的聚甘油醛之间的脱水反应，制备了 3 种玉米醇溶蛋白-聚甘油（Zein-PG）缀合物，即 Zein-PG-2、Zein-PG-6 和 Zein-PG-10，并通过游离胺含量、接枝度、傅里叶变换红外光谱和荧光光谱进行了表征。所有缀合物在水中均以纳米颗粒形式分散，通过透射电子显微镜进行了验证。PG 的接枝改变了玉米醇溶蛋白的等电点，从 6.2 变为 6.8 和 4.0。Zein-PG-6 和 Zein-PG-10 在基于缀合物质量的基础上对 O/W 乳液具有强烈的稳定性，大豆油的负载量高达 18 倍，表现出高的油负载能力。共焦激光扫描显微镜（CLSM）证实了乳液的 O/W 结构，以及 Zein-PG-10 在油滴表面的吸收提供了稳定的驱动力。因此，所制备的玉米醇溶蛋白-PG 缀合物为食品或制药行业的纳米载体或生物乳化剂提供了有吸引力的资源。
