College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, PR China.
College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China.
Carbohydr Polym. 2020 Dec 15;250:116970. doi: 10.1016/j.carbpol.2020.116970. Epub 2020 Aug 22.
This study is aiming to investigate the stabilizing effect of chondroitin sulfate (CS) on the preparation of curcumin nanoparticles (NPs). The results showed that adding CS before the anti-solvent process of zein (Z) at pH7 could fabricate most stable NPs (Cur/CS/Z-pH7) with particle size of 197 ± 5 nm and zeta-potential of -48.4 ± 1.9 mV. The pH had a significant effect on the fabrication of NPs. Cur/CS/Z-pH7 was more stable than Cur/CS/Z-pH3, while Cur/Z-CS-pH3 was more stable than the Cur/Z-CS-pH7. According to the results of XRD, FTIR, DSC and CD, CS can form irreversible macromolecular complexes with zein through non-electrostatic interactions during the anti-solvent process (Cur/CS/Z-pH7, Cur/CS/Z-pH3). However, CS was adsorbed on the surface of Zein NPs by electrostatic interaction (Cur/Z-CS-pH7, Cur/Z-CS-pH3), when CS was added after anti-solvent process of zein. These results illustrated that it is better to add CS before the anti-solvent process of zein at neutral pH.
本研究旨在探讨硫酸软骨素（CS）对姜黄素纳米粒子（NPs）制备的稳定作用。结果表明，在 pH7 下的玉米醇溶蛋白（Z）反溶剂过程前添加 CS 可以制备最稳定的 NPs（Cur/CS/Z-pH7），其粒径为 197±5nm，Zeta 电位为-48.4±1.9mV。pH 对 NPs 的制备有显著影响。与 Cur/CS/Z-pH3 相比，Cur/CS/Z-pH7 更稳定，而 Cur/Z-CS-pH3 比 Cur/Z-CS-pH7 更稳定。根据 XRD、FTIR、DSC 和 CD 的结果，CS 可以通过非静电相互作用在反溶剂过程中与玉米醇溶蛋白形成不可逆的大分子复合物（Cur/CS/Z-pH7、Cur/CS/Z-pH3）。然而，当 CS 在玉米醇溶蛋白的反溶剂过程之后添加时，CS 则通过静电相互作用吸附在 Zein NPs 的表面（Cur/Z-CS-pH7、Cur/Z-CS-pH3）。这些结果表明，在中性 pH 值下，最好在玉米醇溶蛋白的反溶剂过程之前添加 CS。
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