Rao Sheng-Qi, Gao Xin-Ru, Liu Hui, Wang Zhi-Rong, Yang Zhen-Quan
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Key Laboratory of Catering Food Processing and Safety Control (Yangzhou University), China General Chamber of Commerce, Beijing 100711, China.
Gels. 2024 Dec 27;11(1):12. doi: 10.3390/gels11010012.
This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the obtained P-EWP-CBEO nanogels have shown smaller average hydrodynamic diameter (133.6 nm), relatively uniform size distribution (polydispersity index around 0.265), enhanced negative surface charge (-35.4 mV), and improved stability under the conditions of high temperature (up to 90 °C) and ionic strength (up to 200 mM NaCl). Moreover, P-EWP-CBEO nanogels, with hydrophobic interactions and disulfide bonds as the main intermolecular forces, exhibited a remarkable conformational change in microstructures. In addition, the results of the antibacterial experiments on , , and showed that the MIC values of P-EWP-CBEO nanogels were two times lower than those of EWP-CBEO nanogels and could completely inhibit the growth of pathogenic bacteria within 108 h. Hence, we have suggested that P-EWP-CBEO nanogels are successfully fabricated with improved physicochemical properties as novel potential natural preservatives in the food industry.
本研究评估了通过微波诱导磷酸化修饰和凝胶化过程以及进一步的超声纳米化制备的磷酸化蛋清蛋白（P-EWP）纳米凝胶作为肉桂皮精油（CBEO）新型递送系统的潜在用途。与未进行化学磷酸化的EWP-CBEO纳米凝胶相比，所得的P-EWP-CBEO纳米凝胶显示出更小的平均流体动力学直径（133.6 nm）、相对均匀的尺寸分布（多分散指数约为0.265）、增强的负表面电荷（-35.4 mV），并且在高温（高达90°C）和离子强度（高达200 mM NaCl）条件下具有更好的稳定性。此外，以疏水相互作用和二硫键作为主要分子间作用力的P-EWP-CBEO纳米凝胶在微观结构上表现出显著的构象变化。另外，对[具体菌种1]、[具体菌种2]和[具体菌种3]的抗菌实验结果表明，P-EWP-CBEO纳米凝胶的最低抑菌浓度（MIC）值比EWP-CBEO纳米凝胶低两倍，并且能够在108小时内完全抑制病原菌的生长。因此，我们认为P-EWP-CBEO纳米凝胶已成功制备，具有改善的理化性质，可作为食品工业中新型潜在的天然防腐剂。
