食品科学2025，Vol.46Issue(19)：28-36,9.DOI:10.7506/spkx1002-6630-20250307-058
玉米醇溶蛋白-亚麻籽胶复合纳米颗粒的制备与表征:形成机理、理化稳定性
Preparation and Characterization of Zein-Flaxseed Gum Composite Nanoparticles:Formation Mechanism and Physicochemical Stability
摘要
Abstract
This study utilized zein as the core material and flaxseed gum(FG)as the coating material to prepare composite nanoparticles via the anti-solvent precipitation method.The results demonstrated that the nanoparticles prepared with 20 mg/mL zein and 0.2 mg/mL FG exhibited the best stability and uniformity,with a particle size of 81.98 nm,polydispersity index(PDI)of 0.25,and zeta potential of-37.69 mV.Fourier transform infrared spectroscopy(FTIR)analysis indicated that hydrogen bonding,electrostatic interactions,and hydrophobic interactions were the primary driving forces for zein-FG formation.X-ray diffraction(XRD)analysis revealed the presence of interactions between FG and zein.Furthermore,the incorporation of FG into zein nanoparticles enhanced its salt ion,pH,and storage stability.In conclusion,zein-FG nanoparticles show potential as novel materials for developing high-efficiency nanodelivery systems.关键词
玉米醇溶蛋白/纳米颗粒/亚麻籽胶Key words
zein/nanoparticles/flaxseed gum分类
轻工纺织引用本文复制引用
罗德云,王小晶,王希望,李丽,李永才..玉米醇溶蛋白-亚麻籽胶复合纳米颗粒的制备与表征:形成机理、理化稳定性[J].食品科学,2025,46(19):28-36,9.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100502-3) （2021YFD2100502-3）
甘肃农业大学博士科研启动项目(GAU-KYOD-2021-21) （GAU-KYOD-2021-21）
