Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability

被引：7

作者：

Lin, Xiaoling ^{[1
,2
,3
]}

Zhu, Can ^{[2
,3
]}

Chen, Meier ^{[2
,3
]}

Gonzalez, Pedro Rodriguez ^{[2
,3
]}

Chen, Xuanni ^{[2
,3
]}

Zhao, Ziwen ^{[2
,3
]}

Danino, Dganit ^{[1
,2
,3
,4
]}

Corke, Harold ^{[1
,2
,3
]}

机构：

[1] Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Haifa, Israel

[2] Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China

[3] Guangdong Technion Israel Inst Technol, Key Lab Sci & Engn Hlth Med Guangdong Higher Educ, Shantou 515063, Peoples R China

[4] Technion, Dept Biotechnol & Food Engn, IL-32000 Haifa, Israel

来源：

FOOD HYDROCOLLOIDS | 2024年 / 151卷

关键词：

Soybean protein -based nanoparticles; Rice protein -based nanoparticles; Walnut protein -based nanoparticles; Characterization; Antioxidant activity; Stability; SURFACE-CHEMISTRY; DELIVERY-SYSTEMS; PEPTIDES; HYDROLYSIS; EXTRACTION; MICROSCOPY; MUCUS; TEM;

D O I：

10.1016/j.foodhyd.2024.109815

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to fabricate gastric digestion -tolerant plant protein -based nanoparticles and to assess their antioxidant activity and stability in relation to their characteristics. Soybean, rice, and walnut protein -based nanoparticles (SPNP, RPNP, and WPNP) with uniform distribution (PDI <0.25) and small particle size (<120 nm) were successfully prepared via high -intensity sonication. SPNP and WPNP were found to be stabilized through hydrophobic interactions. WPNP with lower molecular weight distribution demonstrated greatest antioxidant activity. Its high rigidity contributed to its strong thermal stability (95 C-degrees for 10 h) and long-term storage stability (4 C-degrees, 20 C-degrees, and 40 C-degrees for 3 month) with size varying within a range of 5 nm and fairly constant antioxidant activity. Moreover, all nanoparticles exhibited resistance to gastric digestion, showing slight SDS-PAGE alterations and maintaining their morphology in the gastric phase. Of these, SPNP and WPNP exhibited a faster release rate in the intestinal phase and having particles smaller than 200 nm in the micellar fraction. This study provides key support for the advancement of plant protein -based nanoparticles as delivery systems.

引用

页数：13

共 41 条

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