乳清分离蛋白/阿拉伯胶复合物纳米颗粒制备及其pH稳定性
Preparation and pH Stability of the Whey Protein Isolate/Gum Arabic Complex Nanoparticles
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摘要: 本实验对乳清分离蛋白(WPI)和阿拉伯胶(GA)分子内复合物进行热处理,旨在固化WPI/GA,使其形成稳定的纳米复合物颗粒并研究其pH稳定性。结果表明,当WPI/GA混合物浓度为1%,85℃加热15 min,可形成稳定分散的纳米复合物颗粒,并呈现出良好的pH稳定性。WPI/GA纳米复合物颗粒具有良好的乳化活性,1%浓度下的纳米复合物颗粒可制备含20%中链甘油三酯(MCT)的分散均一的水包油型乳液。结论:通过对WPI/GA分子内复合物进行热处理,使蛋白在聚集过程中与GA缠绕,形成稳定的WPI/GA纳米复合物颗粒,改善了WPI/GA分子内复合物的pH敏感性。并呈现出良好的乳化活性,为其作为纳米载体荷载功能因子方面的应用提供了很好的前景。Abstract: The whey protein isolate(WPI)and gum arabic(GA)complex were thermally treated in order to prepare stable nanoparticles and improve its stability. The intromolecular soluble complex of WPI/GA was treated by heating,which enables WPI,the molecular electrostatically combined with GA,aggregate and form stable nanoparticles by interwinding with the molecular chains of GA. As shown in the results,the stable and homogenous nanoparticles could be formed through heating on 1% WPI/GA complex at 85℃ for 15 mins,bringing out higher stability of pH. A stable oil-in-water emulsion(containing 20% MCT)could be stabilized with the nanoparticles of 1% WPI/GA complex. Conclusion:the WPI/GA intramolecular complex was heat-treated to entrap the protein during the aggregation process with GA to form stable WPI/GA nanocomposite particles and improve the pH sensitivity of the WPI/GA complexes,which showed good emulsifying activity. It provides a good application prospect as a functional factor of nanocarriers.
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