pH循环法从玉米蛋白粉制备蛋白纳米颗粒的研究及其表征  

Fabrication of Protein Nanoparticles from Corn Gluten Meal by pH Cycling and Their Characterization

作　　者：贾欣悦 徐同成[2] 周颖 黄国清[1,3] 肖军霞[1,3] Jia Xinyue;Xu Tongcheng;Zhou Ying;Huang Guoqing;Xiao Junxia(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100;Qingdao Special Food Research Institute,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]山东省农业科学院农产品加工与营养研究所,济南250100 [3]青岛农业大学特种食品研究院,青岛266109

出　　处：《中国粮油学报》2024年第4期68-76,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金面上项目(32272272);山东省重点研发计划项目(2021CXGC010807)。

摘　　要：采用pH循环法直接从玉米蛋白粉(CGM)制备蛋白纳米颗粒(CNPs),对其制备工艺进行了优化,对其性质进行了表征,并与利用玉米醇溶蛋白在相同条件下制备的纳米颗粒(ZNPs)进行了比较。结果表明,利用pH循环法可以成功从CGM中制备CNPs,且其最优条件为碱溶pH 13.0、碱溶温度60℃、碱提料液比1∶25、回调pH 7.0,在此条件下CNPs的得率相对于CGM中的蛋白质质量分数达到了69.20%。与ZNPs相比,CNPs具有相近的粒径(282.37 nm)且也携带负电荷,但是原子力显微镜观察结果表明其聚集程度更低;CNPs的疏水性氨基酸质量分数稍低(50.05%),但是α-螺旋和无规则卷曲的含量稍高。另外,CNPs的持水力和润湿性均显著优于ZNPs,且其接触角仅为45.5°,并表现出了更好的Pickering乳液稳定能力。因此,CGM可取代玉米醇溶蛋白作为pH循环法制备蛋白纳米颗粒的原料,这一过程工艺简单、成本较低,对于丰富CGM的综合利用途径、推动玉米蛋白纳米颗粒在食品工业中的应用具有重要意义。In this paper,protein nanoparticles were directly produced from corn gluten meal(CGM)by pH cycling.The preparation process was optimized,and its properties were characterized,and compared with the nanoparticles(ZNPs)prepared by zein under the same conditions.The results indicated that CNPs can be successfully prepared from CGM by pH cycling method,and the optimum conditions were extraction pH of 13.0,extraction temperature of 60℃,CGM to extraction solvent ratio of 1∶25,and cycling pH of 7.0,conferring a CNPs yield of 69.20%relative to the protein content in CGM.Compared with ZNPs,CNPs possessed similar particle size(282.37 nm)and carried negative charges as well,but was much less aggregated according to atomic force microscope observation;besides,CNPs contained less hydrophobic amino acids(50.05%)but slightly higherα-helix and random coil contents.In addition,CNPs exhibited higher water holding and wetting capabilities than ZNPs and their contact angle was as low as 45.5°with better Pickering emulsion stabilization ability.Hence,CGM was an excellent alternative source to zein for the preparation of protein nanoparticles.This paper is of great significance for enriching the comprehensive utilization of CGM and promoting the application of corn protein-derived nanoparticles in the food industry.

关 键 词：玉米蛋白粉 蛋白纳米颗粒 pH循环法 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]