摘要
本研究制备了玉米醇溶蛋白-槲皮素纳米颗粒(Zein-Q),采用扫描电子显微镜、傅里叶红外光谱和荧光光谱等方法分析了槐糖脂(SL)对Zein-Q颗粒结构的影响,并研究了Zein-Q-SL复合纳米颗粒的抗氧化活性和抑菌性质。结果表明,Zein-Q纳米颗粒为平均粒径128 nm的球形结构,包封率和载药量分别为25.8%±1.28%和3.98%±0.24%,对DPPH·和ABTS+·的清除率为76.8%±0.9%和65.4%±1.2%。加入槐糖脂有助于形成分散性较好的纳米颗粒,且槐糖脂在氢键、静电作用力等作用下包覆于玉米醇溶蛋白-槲皮素纳米颗粒外层,形成粒径较大的球形结构,当Zein-Q:SL为3:4时,Zein-Q-SL复合纳米颗粒的包封率和载药量分别增加至73.6%±1.80%和7.98%±0.41%,对DPPH·和ABTS+·的清除率分别达到88.8%±1.0%和78.6%±1.5%。此外,复合纳米颗粒对大肠杆菌和金黄色葡萄球菌显示出较好的抑制活性。由此表明,生物表面活性剂槐糖脂有潜力作为提高玉米醇溶蛋白-槲皮素纳米颗粒结构稳定性和活性的修饰分子。
In this study,zein-quercetin(Zein-Q)nanoparticles were prepared and the effects of sophorolipids(SL)on the structure of Zein-Q nanoparticles were evaluated based on the combination of scanning electron microscopy,Fourier infrared spectroscopy and fluorescence spectroscopy.Their antioxidant and antibacterial properties were analyzed as well.The results showed that Zein-Q nanoparticles were spherical with an average particle size of 128 nm,the encapsulation efficiency and loading capacity were separately 25.8%±1.28%and 3.98%±0.24%,respectively,and its scavenging ability on DPPH·and ABTS+·were 76.8%±0.9%and 65.4%±1.2%.The addition of sophorolipids resulted in forming nanoparticles with good dispersion.The structural characteration results showed that sophorolipids were coated with the outer layer of zein-quercetin nanoparticles driven by the interaction of hydrogen bonding and electrostatic interaction,forming a spherical core-cell structure with a larger particle size.At Zein-Q:SL=3:4,the encapsulation efficiency and loading capacity of composite Zein-Q-SL nanoparticles were increased to 73.6%±1.80%and 7.98%±0.41%,respectively.The antioxidant activity of zein-quercetin nanoparticles was enhanced,which showed that the scavenging ability of composite Zein-Q-SL nanoparticles on DPPH·and ABTS+·reached 88.8%±1.0%and 78.6%±1.5%,respectively.In addition,the composite Zein-Q-SL nanoparticles showed a good inhibitory activity against Escherichia coli and Staphylococcus aureus.Thus,it can be concluded that biosurfactant sophorolipids have potential to be excellent modifier for enhancing the structural stability and activity of zein-quercetin nanoparticles.
作者
徐雪峰
代德财
闫浩
杜金风
XU Xuefeng;DAI Decai;YAN Hao;DU Jinfeng(College of Chemical and Material Engineering,Hannan Vocation University of Science and Technology,Haikou 571126,China)
出处
《食品工业科技》
CAS
北大核心
2024年第17期105-112,共8页
Science and Technology of Food Industry
基金
海南省自然科学基金项目(214034)。
作者简介
通信作者:徐雪峰(1987-),男,博士研究生,副教授,研究方向:天然产物分离提取与应用,E-mail:xuxf242406@126.com。
