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首页|期刊导航|食品与发酵工业|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

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OA北大核心CSTPCD

Preparation of wheat oligopeptide-nanosilica protein corona complex and its properties

中文摘要英文摘要

采用表面羧基化修饰后的纳米二氧化硅(SiO2 nanoparticles,SiO2 NPs)与小麦低聚肽(wheat oligopep-tide,WOP)进行超声复合,使小麦低聚肽在纳米二氧化硅表面形成蛋白冠(protein corona,PC),制备出小麦低聚肽-纳米二氧化硅蛋白冠复合物(wheat oligopeptide-nanosilica protein corona complex,WOP-SiO2PC).研究不同反应条件对纳米二氧化硅与小麦低聚肽复合率的影响,并对小麦低聚肽-纳米二氧化硅蛋白冠复合物的抗氧化性、起泡性及乳化性进行测定.研究结果表明,小麦低聚肽-纳米二氧化硅蛋白冠复合物制备的最优条件为:超声波时间20 min,超声波温度65 ℃,SiO2 NPs质量分数0.75%.小麦低聚肽-纳米二氧化硅蛋白冠复合物的DPPH自由基、ABTS阳离子自由基清除率达到38.35%、55.12%.起泡性、起泡稳定性达到103.51%、15.21%;持水性、持油性达到423.67%、442.79%;乳化性、乳化稳定性达到16.81 m2/g、65.21%.

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%.

关桦楠;迟振东;王东旭

江苏科技大学粮食学院,江苏镇江,212100||哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150028哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150028江苏科技大学粮食学院,江苏镇江,212100

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

nanosilicawheat oligopeptideprotein coronacarboxyl modificationultrasonic compositefunctional properties

《食品与发酵工业》 2024 (011)

216-224 / 9

国家自然科学基金资助项目(31201376);黑龙江省自然科学基金资助项目(LH2022C046);黑龙江省博士后科研启动项目(LBH-Q19027);黑龙江省领军人才支持计划(2020376);中央财政支持地方高校发展专项(YSL036)

10.13995/j.cnki.11-1802/ts.035896

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