食品工业科技2017，Vol.38Issue(15)：68-77,84,11.DOI:10.13386/j.issn1002-0306.2017.15.015
酪蛋白酸钠和阿拉伯胶相互作用的研究及纳米粒的制备
Studies on the interaction of sodium caseinate and gum arabic and preparation of nanoparticles
刘春花 1周爱梅 2杨苒 1彭丹盈 2刘欣 1曹庸1
作者信息
- 1. 华南农业大学食品学院,广东广州510642
- 2. 广东省天然活性物工程技术研究中心,广东广州510642
- 折叠
摘要
Abstract
In this paper,the effects of pH,the concentration ratio of sodium caseinate (SC) to gum arabic (GA),the total concentration of SC and GA and the ionic strength(the concentration of NaCl)on the interaction between SC and GA and the formation of nanoparticles were investigated by the characterization of turbidity,particle size and zeta potential.The morphological attributes of the nanoparticles were characterized by transmission electron microscopy (TEM) and the storage stability of nanoparticles was studied.Furthermore,the mechanism of the formation of nanoparticles formed by interaction between SC and GA was researched by infrared spectroscopy(FTIR) and fluorescence spectroscopy.The results revealed that pH and ionic strength greatly influenced the interaction between SC and GA and the formation of nanoparticles,indicating that the main force to form nanoparticles between SC and GA was electrostatic interaction.Meanwhile,the formation of stable nanoparticles was achieved under the following conditions:the concentration ratio of SC to GA was 1 ∶ 1,pH was 4.2,the total concentration of SC and GA was 3.0 mg/mL and the concentration of NaC1 was 10 mmol/L.The particle size of resulted nanoparticles was about 142 nm and zeta potential was about-21.43 mV.Moreover,the nanoparticles remained stable after storage of one month at 4 ℃.TEM results showed that the nanoparticles were spherical in shape.FTIR results confirmed that electrostatic interaction occured in positively charged amino of SC and negatively charged carboxyl of GA.The fluorescence spectra results demonstrated that the combination between SC and GA to form nanoparticles by electrostatic interaction was low affinity.关键词
酪蛋白酸钠/阿拉伯胶/相互作用/纳米粒/稳定性/机制Key words
sodium caseinate/gum arabic/interaction/nanoparticle/stability/mechanism分类
轻工纺织引用本文复制引用
刘春花,周爱梅,杨苒,彭丹盈,刘欣,曹庸..酪蛋白酸钠和阿拉伯胶相互作用的研究及纳米粒的制备[J].食品工业科技,2017,38(15):68-77,84,11.
