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首页> 美国卫生研究院文献>Molecules >Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments
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Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments

机译：酪蛋白酸盐-果胶静电复合物包覆的玉米醇溶蛋白复合颗粒的制备和表征在酸性水环境中具有改善的结构稳定性

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Zein composite particles coated with caseinate-pectin electrostatic complexes (zein-caseinate-pectin particles) were fabricated using an electrostatic deposition and liquid-liquid dispersion method without heating treatment. Compared to zein particles coated only with caseinate, the acidic stability of zein-caseinate-pectin particles was greatly improved, and the particle aggregation was suppressed at pH 3–6, especially at pH values near the isoelectric point of caseinate (pH 4–5). Besides, desirable long-term storage stability and re-dispersibility were observed. Under different zein to curcumin (Cur) feeding ratios (10:1, 20:1, 30:1 and 40:1, w/w), the Cur-loaded zein-caseinate-pectin particles had a spherical shape with an average diameter ranging from 358.37 to 369.20 nm, a narrow size distribution (polydispersity index < 0.2) and a negative surface charge ranging from −18.87 to −19.53 mV. The relatively high encapsulation efficiencies of Cur (81.27% to 94.00%) and desirable re-dispersibility were also achieved. Fluorescence spectroscopy indicated that the encapsulated Cur interacted with carrier materials mainly through hydrophobic interactions. The in-vitro release profile showed a sustained release of Cur from zein-caseinate-pectin particles in acidic aqueous environment (pH 4) up to 24 h, without any burst effect. In addition, the encapsulation retained more ABTS•+ radical scavenging capacity of Cur during 4 weeks of storage. These results suggest that zein-caseinate-pectin particles may be used as a potential delivery system for lipophilic nutrients in acidic beverages.
机译：使用静电沉积和液-液分散法而不进行热处理来制备涂覆有酪蛋白酸盐-果胶静电复合物的玉米蛋白复合颗粒（玉米蛋白-酪蛋白酸盐-果胶颗粒）。与仅用酪蛋白酸盐包衣的玉米醇溶蛋白颗粒相比，玉米蛋白-酪蛋白酸盐-果胶颗粒的酸性稳定性得到了极大的改善，并且在pH 3–6尤其是在酪蛋白酸盐的等电点（pH 4–5）附近的pH值下，颗粒聚集得以抑制。 ）。此外，观察到期望的长期储存稳定性和可再分散性。在不同的玉米醇溶蛋白与姜黄素（Cur）进料比（10：1、20：1、30：1和40：1，w / w）下，载有Cur的玉米蛋白-酪蛋白酸酯-果胶颗粒呈球形，平均直径范围从358.37到369.20 nm，窄的尺寸分布（多分散指数<0.2）和负表面电荷范围从-18.87到-19.53 mV。还获得了相对较高的Cur封装效率（81.27％至94.00％）和理想的再分散性。荧光光谱表明，包封的Cur主要通过疏水相互作用与载体材料相互作用。体外释放曲线显示，在酸性水性环境（pH 4）中，玉米醇溶蛋白-酪蛋白酸酯-果胶颗粒中的Cur持续释放长达24小时，而没有任何破裂效应。此外，在保存4周的过程中，包封物保留了更多的Curs ABTS •+ 自由基清除能力。这些结果表明，玉米醇溶蛋白-酪蛋白酸酯-果胶颗粒可用作酸性饮料中亲脂性营养物的潜在递送系统。

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