Chen Yan, Chen Xing, Luo Shunjing, Chen Tingting, Ye Jiangping, Liu Chengmei
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
J Sci Food Agric. 2024 Mar 15;104(4):1971-1983. doi: 10.1002/jsfa.13085. Epub 2023 Nov 20.
Protein-based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great importance to develop green approaches for the fabrication of hydrophobic protein-based nanoparticles and to improve their physicochemical performance.
Gliadin/shellac complex nanoparticles (168.87 ~ 403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH-driven approach. In comparison with gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions at NaCl concentrations ranging from 0 to 100 mmol L and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing oil-water interfacial tension (5 ~ 11 mNm ) but a higher amount of shellac in the nanoparticles compromised their ability to lower interfacial tension. Moreover, the wettability of the nanoparticles changed as the gliadin/shellac mass ratio changed, leading to a range of three-phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) showed a contact angle of 84.85°, which is considered suitable for the Pickering stabilization mechanism. Moreover, these nanoparticles exhibited the highest emulsifying activity of 52.42 m g and emulsifying stability of 65.33%.
The findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil-water interfacial behavior. They have strong potential for further development as food emulsifiers or as nano-delivery systems for nutraceuticals. © 2023 Society of Chemical Industry.
近年来，基于蛋白质的纳米颗粒因其生物可降解性、生物相容性和功能特性而备受关注。然而，由疏水蛋白质形成的纳米颗粒在环境压力下容易不稳定，这限制了它们的潜在应用。因此，开发绿色方法来制备基于疏水蛋白质的纳米颗粒并改善其物理化学性能具有重要意义。
采用pH驱动法制备了不同麦醇溶蛋白/虫胶质量比（10:0至5:5）的麦醇溶蛋白/虫胶复合纳米颗粒（168.87至403.67纳米）。与麦醇溶蛋白纳米颗粒相比，复合纳米颗粒对中性pH、离子和煮沸表现出更高的稳定性。在0至100 mmol/L的NaCl浓度下，甚至在100℃煮沸90分钟时，它们在中性条件下仍保持稳定。这些纳米颗粒能够有效降低油水界面张力（5至11 mN/m），但纳米颗粒中较高含量的虫胶会损害其降低界面张力 的能力。此外，随着麦醇溶蛋白/虫胶质量比的变化，纳米颗粒的润湿性也发生变化，导致三相接触角范围为52.41°至84.85°。值得注意的是，麦醇溶蛋白/虫胶质量比为8:2（G/S 8:2）的复合纳米颗粒的接触角为84.85°，这被认为适用于皮克林稳定机制。此外，这些纳米颗粒表现出最高的乳化活性52.42 m g和乳化稳定性65.33%。
该研究结果表明，麦醇溶蛋白/虫胶复合纳米颗粒对环境压力具有优异的抗性，并表现出卓越的油水界面行为。它们作为食品乳化剂或营养保健品的纳米递送系统具有很强的进一步开发潜力。© 2023化学工业协会。
