食品与发酵工业2024，Vol.50Issue(11)：216-224,9.DOI:10.13995/j.cnki.11-1802/ts.035896
小麦低聚肽-纳米二氧化硅蛋白冠复合物的制备及其性能研究
Preparation of wheat oligopeptide-nanosilica protein corona complex and its properties
摘要
Abstract
The wheat oligopeptide-nanosilica protein corona complex(WOP-SiO2PC)was prepared by ultrasonically compounding the surface carboxylation-modified SiO2 nanoparticles(SiO2 NPs)with wheat oligopeptides(WOP)to form protein corona(PC)on the SiO2 NPs surface.The effect of different reaction conditions on the complexation rate of SiO2 NPs with WOP was investigated,and the antioxi-dant,foaming,and emulsification properties of WOP-SiO2PC were measured.Results showed that the optimal conditions for the prepara-tion of WOP-SiO2PC were a sonication time of 20 min,sonication temperature of 65 ℃,and SiO2 NPs mass fraction of 0.75％.The DPPH free radical and ABTS cationic radical scavenging rate of WOP-SiO2PC reached 38.35％and 55.12％.The foaming property and foaming stability reached 103.51％and 15.21％.Water-holding property and oil-holding property reached 423.67％and 442.79％.Emulsifica-tion property and emulsification stability reached 16.81 m2/g and 65.21％.关键词
纳米二氧化硅/小麦低聚肽/蛋白冠/羧基改性/超声复合/功能特性Key words
nanosilica/wheat oligopeptide/protein corona/carboxyl modification/ultrasonic composite/functional properties引用本文复制引用
关桦楠,迟振东,王东旭..小麦低聚肽-纳米二氧化硅蛋白冠复合物的制备及其性能研究[J].食品与发酵工业,2024,50(11):216-224,9.基金项目
国家自然科学基金资助项目(31201376) （31201376）
黑龙江省自然科学基金资助项目(LH2022C046) （LH2022C046）
黑龙江省博士后科研启动项目(LBH-Q19027) （LBH-Q19027）
黑龙江省领军人才支持计划(2020376) （2020376）
中央财政支持地方高校发展专项(YSL036) （YSL036）
