Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Anhui Rongda Poultry Development Co., Ltd., Xuancheng 242200, China.
Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Carbohydr Polym. 2021 Nov 1;271:118451. doi: 10.1016/j.carbpol.2021.118451. Epub 2021 Jul 16.
OVA (ovalbumin)/CMC (sodium carboxymethylcellulose) nanoparticles are prepared by combining complex coacervation and thermal induction. The effect of different parameters on stability of OVA/CMC nanoparticles (different ratios, pH, temperature, salt concentration and storage time) is investigated. And then the loading and stabilizing mechanism of particles on curcumin are further analyzed. After heating, OVA and CMC in particle could further cross-linking and a highly salt-tolerant and ultra-long stable nanoparticle can be formed. OVA/CMC nanoparticle with the loose structure of wool ball could effectively load curcumin with the loading content and loading efficiency of 36.40 and 95.40%, 36.30 and 92.82%, 36.0 and 94.48% for the ratios of 1:2, 1:1 and 2:1, respectively. Curcumin-loaded of OVA/CMC nanoparticles show good DPPH· scavenging activity, Ferric-reducing ability and ABTS scavenging activity compared with curcumin/water. The results can be useful for designing food and beverage particle with improving bioactive substances functional properties.
OVA（卵清蛋白）/CMC（羧甲基纤维素钠）纳米粒子是通过结合复凝聚和热诱导制备的。研究了不同参数（不同比例、pH 值、温度、盐浓度和储存时间）对 OVA/CMC 纳米粒子稳定性的影响。然后进一步分析了粒子对姜黄素的负载和稳定机制。加热后，粒子中的 OVA 和 CMC 可以进一步交联，形成一种高度耐盐和超稳定的纳米粒子。具有羊毛球疏松结构的 OVA/CMC 纳米粒子可以有效地负载姜黄素，其负载量和负载效率分别为 36.40%和 95.40%、36.30%和 92.82%、36.0%和 94.48%，比例分别为 1:2、1:1 和 2:1。与姜黄素/水相比，负载姜黄素的 OVA/CMC 纳米粒子具有良好的 DPPH·清除活性、铁还原能力和 ABTS 清除活性。研究结果可为设计具有改善生物活性物质功能特性的食品和饮料颗粒提供有用的信息。
