Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation
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DOI：
10.1021/acs.jafc.5b02699
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发表时间：
2015-09-30
影响因子：
6.1
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
Davidov-Pardo, Gabriel;Joye, Iris J.;McClements, David Julian
蛋白质纳米颗粒在复杂的食物基质中通常不太稳定，因为它们主要是通过静电排斥来稳定的。在这项研究中，我们设想了玉米醇溶蛋白纳米颗粒通过与不同分子质量的多糖发生美拉德偶联反应来稳定。采用液体抗溶剂沉淀法制备了含有白藜芦醇(0.025%w/v葡萄皮提取物)的玉米醇溶蛋白纳米粒(0.5%w/v)，并在制备过程中包覆了酪蛋白酸钠和不同分子质量碳水化合物的美拉德偶合物(MC)。包被2.8、37和150 kDa共轭多糖的玉米醇溶蛋白纳米粒的直径分别为198+/-5、176+/-6和180+/-3 nm。包封率(与83%相似)不受偶联作用的影响，但偶联物显著提高了颗粒对pH(2.0-9.0)、CaCl2加入量(高达100 mm)和热处理(30-90℃，30min)的稳定性。因此，MC包覆的玉米醇溶蛋白纳米颗粒可能是广泛商业产品中疏水性生物活性分子的合适输送系统。
Protein nanoparticles are often not very stable in a complex food matrix because they are primarily stabilized by electrostatic repulsion. In this study, we envisaged the stabilization of zein nanoparticles through Maillard conjugation reactions with polysaccharides of different molecular mass. Zein nanoparticles (0.5% w/v) containing resveratrol (0.025% w/v grape skin extract) were produced by liquid antisolvent precipitation and coated with Maillard conjugates (MC) of sodium caseinate and different molecular mass carbohydrates during particle production. Zein nanoparticles coated with conjugated polysaccharides of 2.8, 37, and 150 kDa had diameters of 198 +/- 5, 176 +/- 6, and 180 +/- 3 nm, respectively. The encapsulation efficiency (similar to 83%) was not affected by conjugation, but the conjugates significantly improved particle stability against changes in pH (2.0-9.0), CaCl2 addition (up to 100 mM), and heat treatment (30-90 degrees C, 30 min). Zein nanoparticles coated by MC may therefore be suitable delivery systems for hydrophobic bioactive molecules in a wide range of commercial products.