Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery
Heat-induced self-assembly of zein nanoparticles: Fabrication, stabilization and potential application as oral drug delivery
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DOI：
10.1016/j.foodhyd.2018.12.040
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发表时间：
2019-05
影响因子：
10.7
通讯作者：
Lei Wang;Yue-Xiao Zhang
中科院分区：
文献类型：
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作者：
Lei Wang;Yue-Xiao Zhang
在本研究中，玉米蛋白胶体颗粒通过70 °C的热处理在乙醇水溶液中自组装。考察了加热、乙醇比和初始蛋白质含量对玉米蛋白纳米颗粒理化特性的影响。热处理是制备尺寸更细、分布更均匀的纳米颗粒的必要步骤。当初始乙醇浓度为55% ~ 90% （v/v）时，颗粒大小从443.3 nm减小到185.5 nm，而当初始乙醇浓度为20 ~ 100 mg/mL时，颗粒大小与玉米蛋白浓度的增加成反比（为125.6 ~ 199.1 nm）。通过拉曼光谱和内部巯基的测定表明，在玉米蛋白纳米颗粒生成过程中，热处理和乙醇去除诱导了颗粒表面氨基酸残基的重新分布。为了进一步提高这些纳米粒子的稳定性和功能特性，在静电吸引的作用下，将阿拉伯胶和海藻酸钠作为第二层沉积在玉米蛋白纳米粒子上。海藻酸钠在多糖/蛋白质质量比为1:10时对pH和离子稳定性的改善效果最好。本研究结果为优化基于玉米蛋白的食品和制药应用的输送系统提供了一个有前途的策略和基础知识。
In this study, zein colloidal particles were self-assembled in aqueous ethanol through thermal treatment at 70 °C. The effect of heating, ethanol ratio and initial protein content on the physiochemical characteristics of zein nanoparticles were investigated. Thermal treatment was a necessary step to prepare nanoparticles with finer size and more homogenous distribution. The particle size decreased from 443.3 to 185.5 nm with initially ethanol concentration from 55% to 90% (v/v), whereas was inversely proportional to increased zein concentration (ranging from 125.6 to 199.1 nm for 20–100 mg/mL zein). The thermal treatment along with ethanol removal during zein nanoparticle generation induced the re-distribution of amino acid residues on the particle surface as indicated by the Raman spectroscopy and internal sulfhydryl groups determination. To further improve the stability and functional properties of these nanoparticles, gum arabic and sodium alginate were deposited as a secondary layer on zein nanoparticles mainly driven by electrostatic attraction. Sodium alginate at a polysaccharide/protein weight ratio of 1:10 showed the best improvement on the pH and ionic stability. The findings of this research provide a promising strategy and basic knowledge on optimizing zein-based delivery systems for food and pharmaceutical applications.