超声透析调控相分离驱动α-Zein组装及加载特性研究
批准号:
31801552
项目类别:
青年科学基金项目
资助金额:
24.0 万元
负责人:
余筱洁
依托单位:
学科分类:
C2004.食品组分与营养
结题年份:
2021
批准年份:
2018
项目状态:
已结题
项目参与者:
周存山、张磊、魏本喜、冯亚斌、杨雪、杨宏朋、李墨、杨璇、赵倩
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中文摘要
玉米醇溶蛋白(Zein)为营养物加载体系构建提供了崭新平台,但在应用中出现新的难题,如乙醇是禁止使用在非酒精类食品中,且易燃;胶粒聚集难以精细控制,粒径大且分布宽等。为此,项目设计以丙二醇替代乙醇、超声透析驱动窄分布及小粒径聚集、原位光谱技术实时监控组装与聚集过程,研究基于分子组装技术和原位实时光谱技术的超声透析调控相分离驱动α-Zein微纳尺度聚集机制,构建营养物加载体系新型的精细化控制技术。以构建微观结构和宏观形貌与多重多相声学响应关系、解析超声透析调控相分离驱动α-zein组装与聚集机制等为关键科学问题,采用计算、模拟、设计和验证紧密结合,计算和模拟α-Zein自组装过程,设计超声透析、丙二醇相分离、α-Zein新型加载技术体系,验证薄荷油、维生素、姜黄素等营养物加载特性。项目为拓展食源性载体材料构建营养物加载体系的多重声学透析响应与多相复杂体系中声学、透析驱动机制等研究提供基础。
英文摘要
Zein has provided a new platform for nutrition loading system, but further study there are new problems, such as alcohol is banned for use in nonalcoholic food and flammable, micelle aggregation serious and particles in lager size and wide distribution. Therefore, the present project design with propylene glycol instead of alcohol, ultrasonic dialysis drive narrow distribution and small particle size and in situ and real-time spectroscopic technology for monitoring of self-assembly and aggregation process. Based on technologies of in situ and real-time spectroscopic technology and molecular assembly to clarify and obtain mechanism in ultrasonic dialysis drive α-zein micro/nano scale gathering and the construction of new green nutrient loading system. The key scientific issues are the constructing of response relationship between microstructure and macromorphology and the mechanism of ultrasound and dialysis regulating phase separation drives the assembly and loading of alpha-Zein. The project will be carried with combination of calculation, simulation, design and verification. The method of calculation and simulation used for study of self-assembly process of α-zein and ultrasonic dialysis drive, design method for analysis of ultrasonic dialysis, α-zein and the propylene glycol, verification method for peppermint oil, vitamins and other food nutrient loading in the new system. The project provides the basis for the development of the multiple acoustic responses of the nutrient loading system and the ultrasonic dialysis driven mechanism in the multi-phase complex system for further related work.
玉米醇溶蛋白(Zein)为营养物加载体系构建提供了崭新平台,为克服其在应用中出现的乙醇使用、胶粒聚集难控等新难题,本项目重点从5大方面开展研究:1)多频超声辅助透析驱动玉米醇溶蛋白复合纳米颗粒的制备、表征及应用;2)基于分子相互作用研究蛋白、淀粉消化及多酚抗氧化的影响;3)玉米醇溶蛋白的抗菌剂递送体系的构建、表征及应用;4)超声辅助玉米醇溶蛋白复合纳米颗粒制备及抗菌膜研究;5)中空玉米醇溶蛋白复合纳米颗粒的制备、表征及应用。项目研究已覆盖了研究计划的所有内容,并超额完成了预期的研究目标。发表高质量期刊论文8篇,申请发明专利6件,已授权1件。培养硕士研究生有6人,其中3位已经毕业(含1位留学生),3位在读。举办、参与相关国际会议4场次,会议报告超过10人次。有关玉米醇溶蛋白包埋技术已用于功能醋产品的开发,同时联合镇江恒顺生物工程有限公司完成镇江市重点研发计划1项。通过项目的研究,为拓展食源性载体材料构建营养物加载体系的多重声学透析响应与多相复杂体系中声学、透析驱动机制等研究提供了必备的理论基础。
期刊论文列表
专著列表
科研奖励列表
会议论文列表
专利列表
Multi-frequency ultrasound-assisted dialysis modulates the self-assembly of alcohol-free zein-sodium caseinate to encapsulate curcumin and fabricate composite nanoparticles
多频超声辅助透析调节无醇玉米醇溶蛋白-酪蛋白酸钠自组装封装姜黄素并制备复合纳米颗粒
DOI:10.1016/j.foodhyd.2021.107110
发表时间:2021-08-19
期刊:FOOD HYDROCOLLOIDS
影响因子:10.7
作者:Chen, Huiling;Xu, Baoguo;Yu, Xiaojie
通讯作者:Yu, Xiaojie
Switchable (pH driven) aqueous two-phase systems formed by deep eutectic solvents as integrated platforms for production-separation 5-HMF
由低共熔溶剂形成的可切换(pH 驱动)水性两相系统作为生产分离 5-HMF 的集成平台
DOI:10.1016/j.molliq.2020.115158
发表时间:2021-01-08
期刊:JOURNAL OF MOLECULAR LIQUIDS
影响因子:6
作者:Yu, Xiaojie;Li, Mo;Yan, Dong
通讯作者:Yan, Dong
Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.
通过热、非热和单频/多频热超声灭活猪肉中的蜡状芽孢杆菌:建模及其对理化性质的影响。
DOI:10.1016/j.lwt.2020.109939
发表时间:2020-11-01
期刊:LWT-FOOD SCIENCE AND TECHNOLOGY
影响因子:6
作者:Owusu-Ansah, Patrick;Yu, Xiaojie;Zhou, Cunshan
通讯作者:Zhou, Cunshan
Application and challenge of nanocellulose in the food industry
纳米纤维素在食品工业中的应用及挑战
DOI:10.1016/j.fbio.2021.101285
发表时间:2021-08-04
期刊:FOOD BIOSCIENCE
影响因子:5.2
作者:Lu, Qiaomin;Yu, Xiaojie;Zhou, Cunshan
通讯作者:Zhou, Cunshan
Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex
低分子胶原蛋白肽(白鲫鱼皮)-钙复合物的结构及稳定性
DOI:10.1016/j.lwt.2020.110335
发表时间:2021-01-01
期刊:LWT-FOOD SCIENCE AND TECHNOLOGY
影响因子:6
作者:Yang, Xuan;Yu, Xiaojie;Zhou, Cunshan
通讯作者:Zhou, Cunshan
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