姜黄素
果胶
化学
化学工程
纳米颗粒
傅里叶变换红外光谱
涂层
乳清蛋白
分散性
材料科学
色谱法
生物化学
有机化学
工程类
作者
Chao Chang,Taoran Wang,Qiaobin Hu,Mingyong Zhou,Jingyi Xue,Yangchao Luo
标识
DOI:10.1016/j.foodhyd.2017.03.033
摘要
In this study, pectin was applied as a carbohydrate-based coating to improve physicochemical stability of sodium caseinate/zein (CZ) complex protein nanoparticles. Pectin coating was achieved via a pH- and heating-induced facile electrostatic adsorption process. The effect of pectin coating was tested on two different nanoparticle structures, i.e. solid and hollow CZ nanoparticles. The inter- and intra-molecular interactions between proteins and pectin were characterized by Fourier transform infrared and fluorescence spectroscopy. Pectin coating significantly improved the stability of nanoparticles under gastrointestinal conditions, showing minimal change in particle size and polydispersity. Our results showed that pectin coating not only significantly increased the capability of protein nanoparticles to encapsulate curcumin and but also provided sustained release under gastrointestinal conditions. Pectin-coated CZ nanoparticles demonstrated exceptional stability by maintaining their morphology before and after freeze-drying. Therefore, pectin coating is an effective strategy to potentially realize practical applications of protein nanoparticles as oral delivery vehicles.
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