共价NaCas-EGCG修饰的谷子蛋白纳米颗粒在皮克林乳中的稳定性和姜黄素的传递

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-05-08 DOI:10.1016/j.fbp.2025.05.002

Yuting Fan , Jing Ren , Xinyi Li , Pingping Zhang , Yang Yao , Xiuzhu Yu , Shuang-kui Du

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引用次数: 0

摘要

本研究提出了一种利用蛋白质-多酚复合物修饰玉米粟蛋白（PMP）纳米颗粒以提高其稳定性和功能特性的新策略。研究了NaCas-EGCG共价配合物和NaCas/EGCG非共价配合物的表征，以提高PMP纳米颗粒在输送Cur的皮克林乳液中的稳定性能，结果表明，EGCG的引入显著提高了配合物的热稳定性和亲水性。此外，用这些配合物修饰PMP纳米粒子改变了它们的三级结构，从而增强了亲水性和稳定性。nacas - egcg修饰的PMP纳米颗粒（NaCas-EGCG-YS1-NPs）在稳定皮克林乳状液中表现出最好的性能，具有更好的物理稳定性和储存稳定性。重要的是，cul负载的NaCas-EGCG-YS1-NPsE Pickering乳状液体系显著提高了cul的生物可及性和消化稳定性。这项工作表明，用蛋白质-多酚复合物修饰蛋白质基纳米颗粒以改善其功能特性和乳化能力是可行的，同时在生物活性化合物递送系统中具有广阔的应用前景。

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Enhanced stabilization and curcumin delivery by covalent NaCas-EGCG modified proso millet protein nanoparticles in Pickering emulsions

This study proposed a new strategy of improving the stability and functional properties of proso millet protein (PMP)-based nanoparticles by modifying them with protein-polyphenol complexes. The research investigated the characterization of NaCas-EGCG covalent complexes and NaCas/EGCG non-covalent complexes to enhance the performance of PMP nanoparticles in stabilizing Pickering emulsions used to deliver Cur. The results showed that the introduction of EGCG significantly improved the thermal stability and hydrophilicity of the complexes. Additionally, the modification of PMP nanoparticles with these complexes altered their tertiary structure, leading to enhanced hydrophilicity and stability. NaCas-EGCG-modified PMP nanoparticles (NaCas-EGCG-YS1-NPs) demonstrated the best performance in stabilizing Pickering emulsions, with better physical and storage stability. Importantly, the Cur-loaded NaCas-EGCG-YS1-NPsE Pickering emulsion system demonstrated significantly enhanced bioaccessibility and digestive stability of Cur. This work suggests that it is feasible to modify protein-based nanoparticles with protein-polyphenol complexes to improve their functional properties and emulsifying capabilities while offers promising potential for applications in bioactive compounds delivery systems.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.