自组装柔性玉米蛋白纳米颗粒及其对复杂环境敏感性的研究。

IF 6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-03-03 DOI:10.3390/foods14050859
Shirong Dong, Guangqing Mu
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引用次数: 0

摘要

通过酸驱动脱酰胺使玉米蛋白具有柔韧性。这种增加的灵活性被胰蛋白酶水解过程中更高的水溶性肽释放所证实。采用反溶剂沉淀法制备了自组装柔性玉米蛋白纳米颗粒。为了测试FZNPs对复杂环境的敏感性,制备了不同浓度的离子溶液(CaCl2和NaCl)。FZNPs的形貌和粒径与对照玉米蛋白纳米颗粒(NZNPs)有显著差异。当离子浓度从0 ~ 15 mmol/L增加时,FZNPs的电导率和吸附能力均高于NZNPs。这表明FZNPs对复杂环境高度敏感。x射线光电子能谱(XPS)结果表明,FZNPs和NZNPs结合的Na+多于Ca2+。FZNPs对复杂环境的敏感性增强可能是由于它们更倾向于结构变化。这些构象变化很可能是由柔性玉米蛋白中氨基酸的改变引起的,这是由脱酰胺引起的。本研究为设计新型纳米颗粒作为递送生物活性化合物的功能材料提供了一种实用的方法。
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Investigation of Self-Assembled Flexible Zein Nanoparticles and Their Sensitivity to Complex Environments.

Zein was made flexible through acid-driven deamidation. This increased flexibility was confirmed by the higher release of water-soluble peptides during trypsin hydrolysis. Self-assembled flexible zein nanoparticles (FZNPs) were prepared using the anti-solvent precipitation method. To test the sensitivity of FZNPs to complex environment, ionic solutions (CaCl2 and NaCl) at various concentrations were prepared. The morphology and particle size of FZNPs differed significantly from those of control zein nanoparticles (NZNPs). As the ionic concentration increased from 0 to 15 mmol/L, FZNPs showed higher electrical conductivity and adsorption capacity than NZNPs. This suggests that FZNPs are highly sensitive to complex environment. X-Ray Photoelectron Spectrum (XPS) results revealed that both FZNPs and NZNPs bound more Na+ than Ca2+. The enhanced sensitivity of FZNPs to complex environments may be due to their greater tendency for structural changes. These conformational changes are likely caused by the altered amino acids in flexible zein, which result from deamidation. This study offers a practical approach to designing novel nanoparticles as functional materials for delivering bioactive compounds.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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