玉米醇溶蛋白-壳聚糖纳米营养递送粒子的制备及性质  

Preparation and properties of zein-chitosan nano-nutrient delivery particles

作　　者：李书红[1] 周军君 陈桂芸 秦邵爽 李赫宇 陈野[1] Li Shuhong;Zhou Junjun;Chen Guiyun;Qin Shaoshuang;Li Heyu;Chen Ye(College of Food Science and Engineering,Tianjin University of Science&Technology,State Key Laboratory of Food Nutrition and Safety,Tianjin 300457,China;Tianjin Yibeijian Biological Technology Co.,Ltd.,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,国家食品营养与安全重点实验室,天津300457 [2]天津市益倍建生物技术有限公司,天津300457

出　　处：《农业工程学报》2021年第16期279-286,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家青年科学基金项目(31701526);天津市自然科学基金(18JCZDJC98100)。

摘　　要：利用蛋白质和多糖构建纳米营养递送载体,是提高食品活性物质稳定性及利用率的重要手段。为了构建具有缓释特性的纳米营养递送体系,该研究以玉米醇溶蛋白(zein)为基材,构建玉米醇溶蛋白-壳聚糖纳米营养递送体系,以姜黄素(Curcumin,Cur)为营养模型,探究了壳聚糖分子量、zein与壳聚糖质量比对纳米粒子及其负载Cur性能的影响,通过扫描电子显微镜(Scanning Electron Microscope,SEM)、傅里叶红外光谱(Fourier Transform Infrared Spectroscopy,FTIR)等方法表征其结构,阐明复合纳米粒子形成机制,探讨其稳定性和缓释性能。结果表明:不同分子量的壳聚糖对纳米粒子的粒径、多分散性指数和zeta电位有影响。高分子量壳聚糖的加入可使纳米粒子粒径减小,且更加稳定。在zein与高分子量壳聚糖质量比为8∶1时,制备的纳米粒子粒径较小(80.13 nm),其zeta电位为46.18 mV;在此条件下,当姜黄素添加量为1.0%时,其包封率和负载量分别为82.93%和8.29%;通过SEM观察,纳米粒子呈球形,分布均匀;氢键及静电相互作用是组装该纳米粒子的作用力;壳聚糖的引入提高了纳米粒子的pH值、离子及储藏稳定性,扩展了其应用范围;与游离的姜黄素相比,纳米营养递送粒子呈现明显的缓释特性。研究结果为构建具有缓释特性的营养递送体系提供了理论基础。Low oral bioavailability has posed a great challenge on some active substances such as curcumin(Cur)in functional food.Therefore,it is highly demanding for the high water solubility,chemical stabilities,absorption rate,but low metabolic rate in the active substances for the high-quality development of food industries.Currently,the protein and polysaccharide can be expected to construct nano-nutrient delivery,where the complex particles with the diameter of 100-1000 nm can be considered as an important way to improve the stability and utilization of food-active substances.Zein can also be used to form nano-size spherical particles,thereby embedding into the active substances during antisolvent precipitation in the polar solvent.However,zein nanoparticle is prone to aggregation and precipitation in the dispersion solution.Alternatively,polysaccharides can serve as stabilizers in the preparation of zein nanoparticles.In this study,chitosan with different molecular weights was complexed with zein to fabricate zein-chitosan nanoparticles,in order to achieve the delayed-release capability by the anti-solvent precipitation.An investigation was also made on the effects of chitosan molecular weight(LC:5×10^(4) Da,MC:1×10^(5) Da,HC:3.4×10^(5) Da),while the mass ratio of zein and chitosan(2:1,4:1,6:1,8:1,10:1)on the particle distribution,zeta potential,the loading Cur performance of zein-chitosan nanoparticles.SEM and FT-IR were selected to characterize the microstructure,morphology,and phase composition,further to elucidate the formation mechanism of composite nanoparticles.Moreover,the slow-release performance and the stability of Cur-loaded composite nanoparticles were evaluated at different pH,ionic strengths,and storage time.The results showed that the Cur-loaded composite nanoparticles presented the smaller particle size of 80.13 nm with a high zeta potential of 46.18 mV,when the mass ratio of zein to chitosan(HC)was 8:1.The encapsulation rate and the loading capacity were 82.93%and 8.29%under the optimal condition

关 键 词：营养 模型 玉米醇溶蛋白 壳聚糖 纳米粒子 缓释性能 

分 类 号：TS201.4[轻工技术与工程—食品科学]