食品与机械2024，Vol.40Issue(5)：37-42,136,7.DOI:10.13652/j.spjx.1003.5788.2024.80356
大米蛋白酶解物—黄原胶纳米载体的制备及性质研究
Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers
摘要
Abstract
Objective:To enhance the water solubility and stability of hydrophobic active substances.Methods:A nano-delivery system of rice protein hydrolysate(RPH)-xanthan gum(XG)-curcumin(Cur)was developed,wherein curcumin served as the delivery object,and the encapsulation efficiency,stability,antioxidant activity,and formation mechanism of the nanoparticles were determined and analyzed.Results:The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40％,with a particle size of 74.78 nm,PDI of 0.36,and Zeta potential of-27.93 mV.Remarkably,the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles.Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding,electrostatic interaction,and hydrophobic interaction played crucial roles in nanoparticle formation.Conclusion:RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances.关键词
大米蛋白/酶解物/黄原胶/纳米输送载体Key words
rice protein/hydrolysate/xanthan gum/nanocarrier引用本文复制引用
阳钰祺,颜培洲,程云辉,林亲录,王静,焦叶..大米蛋白酶解物—黄原胶纳米载体的制备及性质研究[J].食品与机械,2024,40(5):37-42,136,7.基金项目
湖南省自然科学基金(编号:2022JJ30587) （编号:2022JJ30587）
