Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization

Zhu Yiqing; Sun Xinyang; Ding Jian; Fan Fengjiao; Li Peng; Xia Ji; Luo Xieqi; Fang Yong

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Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization

机译：通过高压均质化制备的新型黄原胶溶菌酶纳米粒子材料的物理化学和功能性

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The electrostatic self-assembly between protein and polysaccharide is a widely used method to fabricate biopolymer nanoparticles (NPs). In the present study, a novel NPs material was prepared by the high pressure homogenization (HPH) electrostatic self-assembly complexes of xanthan gum and lysozyme using the same charge at pH 12. Dynamic light scattering studies showed that the HPH treatment (30 MPa, 5 min) resulted in a smaller particle size and larger surface charge. Cryo-scanning electron microscopy imaging results suggested that the HPH-NPs had a circular shape and the surface structure of HPH-NPs was compact. Circular dichroism spectrum and intrinsic fluorescence spectrum revealed that the secondary and tertiary structures of lysozyme changed due to the HPH treatment. By non-covalent binding with xanthan gum, the surface hydrophobicity of lysozyme increased. Fourier transform infrared spectroscopy results indicated that the hydrogen bonding and electrostatic interaction may be the major factors causing the formation of HPH-NPs. The HPH-NPs exhibited a good solubility, emulsification and antimicrobial activity. Therefore, our HPH-NPs material has a good potential use as the beverage ingredient for inhibiting the pathogen growth, and in turn benefiting the resultant products with a good safety.

机译：蛋白质和多糖之间的静电自组装是制备生物聚合物纳米颗粒的一种广泛使用的方法。在本研究中，通过黄原胶和溶菌酶的高压均质（HPH）静电自组装复合物，在pH 12下使用相同的电荷制备了一种新型NPs材料。动态光散射研究表明，HPH处理（30 MPa，5 min）会导致更小的粒径和更大的表面电荷。低温扫描电镜成像结果表明，HPH纳米颗粒呈圆形，表面结构致密。圆二色谱和固有荧光光谱表明，HPH处理后溶菌酶的二级和三级结构发生了变化。通过与黄原胶的非共价结合，溶菌酶的表面疏水性增加。傅立叶变换红外光谱分析结果表明，氢键和静电相互作用可能是导致HPH NP形成的主要因素。HPH纳米粒具有良好的溶解性、乳化性和抗菌活性。因此，我们的HPH NPs材料作为抑制病原体生长的饮料成分具有良好的潜在用途，从而使最终产品具有良好的安全性。

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来源
《LWT-Food Science & Technology》 |2021年第1期|共9页
作者
Zhu Yiqing; Sun Xinyang; Ding Jian; Fan Fengjiao; Li Peng; Xia Ji; Luo Xieqi; Fang Yong;
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作者单位

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

Nanjing Univ Finance &

Econ Coll Food Sci &

Engn Collaborat Innovat Ctr Modern Grain Circulat &

Sa Nanjing 210023 Peoples R China;

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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Xanthan gum; Lysozyme; Nanoparticle; High pressure homogenization;

机译：黄原胶;溶菌酶;纳米颗粒;高压均质法;

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Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization

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