Progress in Preparation and Application of Zein-Based Nanoparticles

被引：1

作者：

Ge S. ^{[1
]}

Jia R. ^{[1
]}

Liu H. ^{[1
]}

Zheng M. ^{[1
]}

Cai D. ^{[1
]}

Liu J. ^{[1
]}

机构：

[1] National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 15期

关键词：

Loading and delivery of bioactive compounds; Nanoparticles; Zein;

D O I：

10.7506/spkx1002-6630-20210127-297

中图分类号：

学科分类号：

摘要：

Zein is the major storage protein of corn, and a natural amphiphilic polymer material.Based on the fact that zein can self-assemble and has different dissolution characteristics in different solvents, it can be used to prepare various types of nanoparticles to encapsulate bioactive compounds or stabilize emulsions. Recently, increasing studies focus on zein-based nanoparticles in the field of food and nutrient delivery, which suggest that zein-based nanoparticles with improved stability, higher encapsulation efficiency and loading capacity for bioactive compounds can be prepared by complexing zein with proteins, polysaccharides, polyphenols, surfactants or other substances. Herein, we summarize the preparation methods and applications of zein-based nanoparticles and discuss existing problems in order to provide a theoretical reference for the application of zein in the food field. © 2021, China Food Publishing Company. All right reserved.

引用

页码：285 / 292

页数：7

共 66 条

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