玉米醇溶蛋白–香芹酚纳米颗粒的制备及其性能研究

目的 利用天然抗菌剂来保护食品品质和延长食品的货架期。方法 研究利用玉米醇溶蛋白自组装的特性包覆香芹酚植物精油，然后用酪蛋白酸钠作为稳定剂来制备载香芹酚复合纳米粒子。结果 玉米醇溶蛋白纳米颗粒对香芹酚具有良好的包封率(71.52%～80.09%)。扫描电子显微镜(SEM)显示香芹酚复合纳米粒子分布均匀，呈球形，粒径为80～220 nm。同时，包覆香芹酚的纳米粒子具有良好的复溶性、储存稳定性和抗氧化性能，并且对金黄色葡萄球菌、大肠杆菌表现出良好的抗菌性能。结论 将该复合纳米颗粒应用于食品包装中，可有效地提高食品的抗氧化特性和抗菌性，抑制食品腐败变质、延长食品货架期，在食品工业中具有潜在的应用前景。

Preparation and Properties of Zein-Carvacrol Nanoparticles

The work aims to protect the food quality and extend the shelf life of the food with natural antibacterial agent. The carvacrol essential oil was coated through the self-assembly properties of zein and then carvacrol composite nanoparticles were prepared with sodium caseinate as the stabilizer. The zein nanoparticles had a high encapsulation efficiency (71.52% ~ 80.09%) on carvacrol and the carvacrol composite nanoparticles were uniformly distributed and spherical, with a particle size range of 80 ~ 220 nm. Meanwhile, the nanoparticles coated on carvacrol had good resolubility, storage stability and antioxidant properties, and showed good antibacterial properties against Staphylococcus aureus and Escherichia coli. These composite nanoparticles can effectively improve the antioxidant and antibacterial properties of food, inhibit food spoilage and prolong the shelf life, which has potential application prospects in the food industry.