Yang Jie, Zhang Chenxi, Xian Mengxue, Chen Yimiao, Zhang Liang, Qian Jian-Ya
School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China; Postdoctoral Mobile Station of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
Food Chem. 2025 Aug 1;482:144177. doi: 10.1016/j.foodchem.2025.144177. Epub 2025 Mar 31.
The aim of this study was to develop shape-controlled hydrophobic modified starch nanoparticles (SNPs). Here, we investigated the formation mechanisms of zein-modified starch nanoparticles (Z-SNPs) with irregular, worm-like, and spherical shapes with the three-phase contact angle of 91.6 ± 1.3°, 86.9 ± 1.5°, and 84.8 ± 0.9°, respectively. H NMR, Fourier transform-infrared spectroscopy, and X-ray diffractometry confirmed that the zein was effectively bound to the starch molecules through hydrogen bonding and hydrophobic interaction in V-crystalline structure. In addition, the formation mechanism of three-shaped nanoparticles were related to the stirring temperature and concentration of zein. This study presents significant implications for the fabrication of Z-SNPs with various shapes using entirely novel and highly efficient methods, which can be applied as an effective nanocarrier by delivering active compounds for nutraceutical and pharmaceutical industries.
本研究的目的是开发形状可控的疏水改性淀粉纳米颗粒（SNP）。在此，我们研究了具有不规则、蠕虫状和球形形状的玉米醇溶蛋白改性淀粉纳米颗粒（Z-SNP）的形成机制，其三相接触角分别为91.6±1.3°、86.9±1.5°和84.8±0.9°。核磁共振氢谱、傅里叶变换红外光谱和X射线衍射证实，玉米醇溶蛋白通过氢键和疏水相互作用在V型晶体结构中有效地与淀粉分子结合。此外，三种形状纳米颗粒的形成机制与搅拌温度和玉米醇溶蛋白浓度有关。本研究对于使用全新且高效的方法制备各种形状的Z-SNP具有重要意义，这些Z-SNP可作为有效的纳米载体，为营养保健品和制药行业递送活性化合物。
