玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展

玉米醇溶蛋白是从玉米黄粉中提取得到的一种天然植物蛋白质,具有非致敏性、独特的自组装特性和良好的生物相容性,是公认为安全的食品级原料。基于玉米醇溶蛋白在不同溶剂体系中的溶解特性,可构建多种方法用于制备玉米醇溶蛋白纳米颗粒,该颗粒常用作生物活性物质的传递载体和乳液的颗粒稳定剂。玉米醇溶蛋白与多糖之间通过静电、疏水与氢键作用形成的纳米复合物可协同增强乳液稳定性,提高生物活性物质的包埋率、负载量及生物利用度。本文综述了玉米醇溶蛋白-多糖纳米复合物的不同制备方法、颗粒特性表征手段、颗粒特性影响因素及其功能特性,旨在为玉米醇溶蛋白和多糖纳米复合物的构建及其在食品领域中的应用提供理论依据与技术支撑。     

玉米醇溶蛋白提取技术及在食品中应用研究

玉米醇溶蛋白是玉米中的主要贮藏蛋白,含有较多疏水性氨基酸和含硫氨基酸.依据玉米醇溶蛋白的溶解特性,其制备方法主要采用有机溶剂提取,加入一些辅助技术则有利于提取速率和蛋白纯度的提高.玉米醇溶蛋白具有成膜性和自组装特性,在蛋白膜、包埋剂等领域有广泛的应用.文章概述了有机溶剂提取、物理和生物技术辅助提取玉米醇溶蛋白的方法,并...     

玉米醇溶蛋白基纳米颗粒的制备及应用研究进展

玉米醇溶蛋白是玉米中的主要储藏蛋白,是天然的两亲性高分子材料,因其具有自主装特性及在不同溶液中呈现不同的溶解特性,可通过多种方式构建成纳米颗粒,进而对生物活性物质进行荷载和输送,或用来稳定乳液。近年来,玉米醇溶蛋白基纳米颗粒在食品和营养物质运输领域的研究不断深入。研究发现,利用玉米醇溶蛋白与蛋白质、多糖、多酚、表面活性剂等物质进行复合,可以得到更加稳定且对生物活性物质包埋率、荷载量更高的玉米醇溶蛋白基纳米颗粒。本文对玉米醇溶蛋白基纳米颗粒的制备方法与种类、应用情况和目前存在的问题进行了综述,为玉米醇溶蛋白在食品领域的实际应用提供理论参考。     

醇溶蛋白荷载食品功能组分的研究进展

醇溶蛋白是植物来源的天然高分子物质,包括玉米醇溶蛋白、小麦醇溶蛋白、大麦醇溶蛋白和高粱醇溶蛋白等,其具有生物相容性和可降解性,是荷载食品功能组分的良好载体。本文综述了这4 种醇溶蛋白的结构、性质、微粒的制备方法及其对多酚、油脂、益生菌等营养物质的荷载。     

玉米醇溶蛋白作为传递载体研究进展

玉米醇溶蛋白(Zein)是植物来源天然疏水性大分子,在纯醇水溶液中可自组装形成微球、纳米球、纳米颗粒等结构,是营养物质的良好载体。制备Zein-微胶囊的传统方法有相分离法、喷雾干燥法,新型制备方法有超临界反溶剂法、电喷雾法、静电纺丝、涂膜粉碎法等。利用Zein的结构、理化特性,通过多种方法可进行Zein微粒的制备来包埋营养物质,如油脂、多酚、益生菌及活性肽等。     

玉米醇溶蛋白在食品工业中的应用

介绍了玉米醇溶蛋白物理性质、化学结构及生物特性,及其在制作可食性包装、功能肽、保鲜食品等食品工业方面的应用状况。玉米醇溶蛋白在实际应用中存在提取成本高,成膜机械性能差等缺点。随着技术不断改进,玉米醇溶蛋白前景广阔。     

纳米颗粒的绿色合成及其在农业上的应用研究进展

玉米醇溶蛋白是玉米淀粉加工的主要副产物,价格低廉且容易获取。基于其独特的自组装特性,玉米醇溶蛋白可通过多种方式构建成纳米颗粒,进而对生物活性物质进行荷载和输送。纳米颗粒的制备方法包括反溶剂沉淀、pH循环、电喷雾和微流控等。这些制备方法都可合成响应各种环境刺激且性质稳定的玉米醇溶蛋白基纳米颗粒。本文综述了刺激响应型玉米醇溶蛋白基纳米颗粒的制备方法、响应类型和应用最新进展。这些纳米载体可对内源性（pH、酶和氧化还原）和外源性环境刺激（磁和光）做出响应,已被用于食品智能包装、纳米农药和纳米医学中生物活性物质的包封递送。然而,仅依靠单一刺激响应很难实现活性物质的作用最大化,多重刺激（双重刺激、三重刺激等）响应的纳米颗粒已成为递送领域的新发展趋势。未来,更多的研究应该投入到多刺激响应纳米颗粒的研发,以及如何将纳米颗粒的多重响应特性和纳米颗粒的靶向递送结合还有待进一步探索。

     

扫频超声波预处理对玉米醇溶蛋白酶解特性的影响

目的:研究扫频式超声波预处理对玉米醇溶蛋白酶解特性的影响。方法:以ACE抑制活性和水解度为指标,考察扫频超声波对玉米醇溶蛋白制备ACE抑制肽酶解特性的影响;研究经扫频超声处理后,玉米醇溶蛋白二级结构、表面形貌、酶解产物氨基酸组成等特性的变化。结论:扫频超声波预处理玉米醇溶蛋白后,其水解度和酶解液的ACE抑制率显著提高;酶解产物的疏水性氨基酸和支链氨基酸含量大幅度提高。(40±2)k Hz/(68±2)k Hz组合双频扫频超声波预处理后,玉米醇溶蛋白酶解液的ACE抑制率为43.7%,与未超声对照组相比提高了1.21倍。玉米醇溶蛋白经超声处理后其二级结构发生变化;原子力显微镜对其表面形貌分析表明,双频扫频超声处理使玉米醇溶蛋白颗粒迅速疏松、细化,出现分子自组装聚集现象。     

高粱醇溶蛋白结构与功能活性的研究进展

高粱醇溶蛋白是高粱中的主要贮藏蛋白,可应用于食品加工和医疗保健领域。从高粱醇溶蛋白组成、结构和功能及活性方面进行了阐述,综述了高粱醇溶蛋白在运输生物活性成分、制备包装薄膜、改善高粱蛋白消化率、生产无麸质面团、制备生物活性肽等领域的研究现状,并对其发展前景进行了展望。研究综述为高粱醇溶蛋白在食品领域的开发和应用提供了参考。     

玉米醇溶蛋白的制备及酶解产物的生物学活性研究进展

玉米醇溶蛋白(Zein)是一种醇溶谷蛋白,也是玉米的主要贮藏蛋白。玉米醇溶蛋白的独特的物理化学性质使其在不同的工业领域都有广泛的应用,尤其是在食品科学、制药学和生物医学领域。作为一种天然高聚物,除了在工业中的应用,玉米醇溶蛋白也是科学研究的热点。综述了玉米醇溶蛋白的结构特点、制备工艺及酶解后多肽的生物学活性。     

中链甘油三酯/玉米醇溶蛋白核壳结构微胶囊载体的构建及表征

以中链甘油三酯（medium-chain triglyceride,MCT）为油相内核,以玉米醇溶蛋白（Zein）为外壳主要成分,低剪切条件下反溶剂法制备大粒径核壳结构的MCT/Zein微胶囊微米载体。通过考察微胶囊载体的宏观形态、微观形态及粒径分布,优化得到微胶囊载体的最佳制备工艺为质量分数0.5%的阿拉伯胶（gum arabic,GA）作为乳化剂、乳化速率800?r/min、Zein沉淀溶液为“30?mL水＋100?mL?GA溶液”、Zein沉淀溶液加入速率6?mL/min,并采用扫描电子显微镜、激光共聚焦显微镜、激光粒度分析仪表征冻干MCT/Zein微胶囊载体的结构特征和粒径特性,结果表明该法制备的微胶囊载体具有典型的核壳结构,粒径均一、稳定性良好。本实验建立MCT/Zein核壳结构微胶囊的反溶剂制备法,该法简单易行,适用于多种油溶性活性组分的包埋和保护研究。     

Development of a nanoparticle delivery system based on zein/polysaccharide complexes

Zein, an alcohol-soluble protein in corn, can self-assemble into spherical nanoparticles, which makes it an ideal carrier material for the encapsulation of hydrophobic bioactive molecules. However, zein nanoparticles easily aggregate in water and are sensitive to enzymatic degradation in the digestive system. A strategy to overcome their limitations is the incorporation of polysaccharides as a second polymer layer that provides stability to zein nanoparticles. This review introduces the characteristics of zein as they relate to understanding the formation of zein/polysaccharide nanoparticles. Particular attention is paid to the preparation methods for the zein/polysaccharide nanoparticles, as well as to the morphological observation methods and detection mechanism. Moreover, the properties and applications of zein/polysaccharide nanoparticles are highlighted.     

玉米醇溶蛋白的特性及应用研究

介绍了玉米醇溶蛋白的提取方法,并从组成、结构、溶解性、成膜性等方面详细叙述了玉米醇溶蛋白的特性,介绍了它在果蔬保鲜、食品包装、生物可降解塑料等方面的应用.     

微/纳米包封技术在改善虾青素水溶性和稳定性中的应用

作为具有强大抗氧化活性和良好着色效果的新资源食品,天然虾青素因不溶于水、稳定性差而难以满足多元化应用的需求。究者们已尝试利用多种微/纳米包封技术开发制备出不同微/纳米尺度的虾青素制剂,一定程度上改善了虾青素不溶于水或稳定性差的问题,但出于食用安全和工业化生产的考虑,仍需要探索新的载体材料、改进制备工艺。本文针对已用于虾青素微/纳米包封的不同制备技术及其特点进行归纳介绍,评价现有制备方法和产品的优势与不足,综述近年来虾青素微/纳米包封技术的应用研究进展。      

ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSION

In this work, a liquid–liquid dispersion process was studied for encapsulation of fish oil in solid zein particles as an alternative to emulsions. The process involved the preparation of stock solutions by dissolving different amounts (4.0, 5.3, and 6.7%) of zein and fish oil (zein: oil ratios of 2:1, 4:1, 6:1, and 8:1) in 90% isopropanol. The stock solution was then subsequently sheared into deionized water. The decrease of overall isopropanol concentration resulted in the precipitation of oil-loaded zein particles with diameters of 350–450 nm. After freeze-drying, samples with a zein – oil ratio of 4:1 or lower – generally showed good oxidative stability evaluated based on the development of lipid hydroperoxide values during storage. The approach used in this work may provide a simple method to prepare submicrometer-sized solid particles, and can be extended to encapsulate other types of lipophilic bioactive compounds.

PRACTICAL APPLICATIONS

Fish oil is conventionally included as the oil phase of emulsions that can be further prepared into powdered products. Emulsions of fish oil require both physical stability to eliminate destabilization mechanisms of emulsions and oxidative stability to prevent degradation of fish oil. The liquid–liquid dispersion process may be a simple, scalable approach to produce solid submicrometer particles for incorporation of lipophilic bioactive compounds as alternative delivery systems to emulsions. Solid particles may be incorporated in food products such as beverages, snacks and cereals to supplement bioactive compounds beneficial to human health.     

玉米醇溶蛋白-多酚相互作用及复合物制备与表征

采用荧光分光光度计、紫外分光光度计等探究玉米醇溶蛋白与3种多酚在醇溶体系以非共价方式结合机理及其对蛋白质结构及抗氧化性的影响,并且通过浊度、粒径及微观形貌等指标对其形成的复合胶体颗粒进行表征,初步探讨多酚对玉米醇溶蛋白胶体颗粒自组装的影响.结果 表明:将多酚引入玉米醇溶蛋白体系后,蛋白质发生荧光猝灭现象,猝灭类型主要为...     

Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs

The assembly behavior of biopolymers is affected by the type of solvent used. Previous investigations have focused on the self-assembly of zein molecules in aqueous ethanol. In this study, the self-assembly behavior of zein molecules in aqueous acetic acid solutions and their application in the development of zein-based gluten-free doughs was investigated. Zein molecules in low concentrations of acetic acid (30%–60%, v/v) assembled into irregular entities, in medium concentrations (70%, v/v) there was intermediate transition, and at high concentrations (80%–100%, v/v) they formed regular spheres. Interestingly, protein fibril formation was found to occur in 50% zein solutions in 50% and 60% acetic acid, as self-standing gels with solid-like properties resulted and the findings were verified using rheology. The 50% zein solutions in 70% acetic acid could form viscoelastic masses after anti-precipitation with the addition of excess water. Gluten-free dough with wheat-like properties was obtained by mixing the viscoelastic zein masses with wheat starch at room temperature. SEM observations showed that the formation mechanism for zein-based doughs involves the dispersion of starch granules in a three-dimensional zein network. These results will help to improve our understanding of zein assembly behavior regulation, and provide technical support for the development of zein in gluten-free food products.     

Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration

Pickering emulsions are widely used as a carrier and protective systems in many fields for encapsulation-specific bioactive substances. In this current study, we fabricated an antioxidant Pickering emulsions stabilised by zein/tannic acid nanoparticle. Results showed that coalescence and creaming stability of the emulsion highly depended on the concentration of the particles and the zein to TA ratio in the formulation. A 0.3% concentration of zein and a 1:1 zein to TA ratio was found to exhibit optimal stabilising capability. Given the intrinsic antioxidant activity of tannic acid, which forms a protective shell, the oxidative deterioration of the oil in the emulsion could be significantly prevented. These data suggest that the ZTNPs established in the present study are a promising emulsifier in the Pickering emulsion. It is promising as a green, safe, high-performance particle stabiliser and a novel food ingredient for use in interface-oriented food systems.