Colloidal nanoparticles prepared from zein and casein:interactions,characterizations and emerging food applications  

作　　者：Yi Wang Wusigale Yangchao Luo 

机构地区：[1]Department of Nutritional Sciences,University of Connecticut,Storrs 06269,USA,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education [2]Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China

出　　处：《Food Science and Human Wellness》2023年第2期337-350,共14页食品科学与人类健康（英文）

摘　　要：Protein colloidal nanoparticles(NPs)are ubiquitous present in nature and function as building blocks with multiple functions in both food formulations and biological processes.Food scientists are inspired by naturally occurring proteins to induce self-assembly behavior of protein by manipulating environmental parameters,providing opportunities to construct special and expected NPs.Zein and casein,the main proteins derived from corn and milk,are two examples of the most prevalently studied food proteins for nanoarchitectures in recent years.In this article,the compositions,structures,and physicochemical properties of these two proteins and casein derivatives are summarized as well as their interactions and characterizations.Strategies to fabricate zein-sodium caseinate based NPs are critically highlighted and illustrated.Particularly,applications such as encapsulation and delivery of bioactive compounds,producing food packaging for enhanced antioxidative and antimicrobial effects,and stabilization of emulsions to achieve fat replacement.Due to the imperative role of food proteins in diet composition,this review not only provides cutting-edge knowledge for nanoparticle construction but also opens new avenues for efficient utilization and exploitation of food proteins.

关 键 词：ZEIN CASEIN Nanoparticles INTERACTIONS Applications 

分 类 号：TS201.2[轻工技术与工程—食品科学]