硫酸软骨素
化学
疏水效应
纳米颗粒
吸附
热稳定性
化学工程
共价键
有机化学
生物化学
糖胺聚糖
工程类
作者
Luhui Wang,Zihao Wei,Changhu Xue,Qingjuan Tang,Tiantian Zhang,Yaoguang Chang,Yuming Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-06-01
卷期号:379: 132163-132163
被引量:32
标识
DOI:10.1016/j.foodchem.2022.132163
摘要
In this study, the fucoxanthin (FUC)-loaded gliadin nanoparticles (Gli NPs) stabilized by chondroitin sulfate (ChS) were fabricated. Results showed that the particle size and turbidity of Gli-ChS NPs were highly pH-dependent. Hydrogen bond, electrostatic interaction and hydrophobic interaction were involved in the formation of Gli-ChS NPs. The surface hydrophobicity of Gli NPs decreased remarkably after coating with ChS. FUC-Gli-ChS NPs increased the stability of FUC against heating and ultraviolet (UV) irradiation. Adding ChS to FUC-Gli NPs enhanced their stabilities to ionic strength and thermal treatment, especially in an acidic environment. Furthermore, FUC-loaded Gli-ChS NPs inhibited the FUC release in simulated gastric fluid (SGF), while enhanced the release of FUC in simulated intestinal fluid (SIF) and simulated colonic fluid (SCF). In summary, this work has important practical significance for the development of Gli NPs as nano-delivery systems for FUC or other hydrophobic compounds.
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