制备方法对山奈酚载玉米胶纳米颗粒结构和性能的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-10 DOI:10.1002/jsfa.70179

Hao Wu, Zhaonan Chu, Jing Xie, Bin Xue, Xiaojun Bian, Tao Sun

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引用次数: 0

摘要

背景：山奈酚（KAE）是一种具有生物活性的类黄酮，在水中具有有限的溶解度和稳定性。阿拉伯Zein-gum （GA）纳米颗粒（NPs）是一种很有前途的KAE载体，但制备方法对其结构和性能的影响尚不清楚。研究了不同制备方法对kae负载玉米蛋白- ga NPs结构和性能的影响。结果：与反溶剂共沉淀法（GA-zein-KAE）相比，反溶剂共沉淀法（GA-zein-KAE）制备的NPs （GA-zein-KAE）具有更小的粒径、更低的蛋白质分散性指数、更高的zeta电位绝对值、更高的包封效率和负载能力。GA-zein-KAE的优异性能可能是由于在共沉淀过程中，玉米蛋白、GA和KAE同时被溶剂置换，促进了三元协同共组装，组分分布均匀，复合基质稳定。扫描电镜显示，GA-zein-KAE的表面更光滑、更均匀，x射线衍射表明，KAE在NPs内包裹在无定形状态。荧光光谱和傅里叶变换红外光谱证实了KAE、玉米蛋白和GA之间的氢键、疏水相互作用和静电吸引。与GA-zein/KAE相比，GA-zein-KAE在不同的pH值、离子强度、热处理和储存条件下也表现出更好的再分散性和稳定性，并且在模拟肠液中具有更高的抗氧化活性和更快的KAE释放。结论：该制备方法对负载KAE的玉米蛋白-GA NPs的结构和性能有显著影响，其中抗溶剂共沉淀法促进了玉米蛋白、GA和KAE的三元共组装，得到性能更好的NPs。©2025化学工业协会。

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Effect of preparation method on the structure and properties of kaempferol-loaded zein-gum arabic nanoparticles.

Background: Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein-gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their structure and properties remains unclear. This study investigated the effect of preparation method on the structure and properties of KAE-loaded zein-GA NPs.

Results: The results showed that the NPs prepared by the antisolvent co-precipitation method (GA-zein-KAE) had a smaller particle size, a lower protein dispersibility index, a higher absolute zeta potential value, and greater encapsulation efficiency and loading capacity than NPs prepared by antisolvent precipitation (GA-zein/KAE). The superior performance of GA-zein-KAE likely resulted from the simultaneous solvent displacement of zein, GA, and KAE during co-precipitation, which promoted ternary synergistic co-assembly, homogeneous component distribution, and a stabilized composite matrix. Scanning electron microscopy revealed a smoother and more uniform surface for GA-zein-KAE, and X-ray diffraction demonstrated that KAE was encapsulated in an amorphous state within the NPs. Fluorescence spectroscopy and Fourier transform infrared spectroscopy confirmed hydrogen bonding, hydrophobic interactions, and electrostatic attractions among KAE, zein, and GA. The GA-zein-KAE also demonstrated superior re-dispersibility and stability across varying pH, ionic strength, thermal treatment, and storage conditions as well as higher antioxidant activity and faster KAE release in simulated intestinal fluid compared with GA-zein/KAE.

Conclusion: The preparation method had a significant effect on the structure and properties of KAE-loaded zein-GA NPs, in which antisolvent co-precipitation promoted the ternary co-assembly of zein, GA, and KAE, yielding NPs with improved performance. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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