美拉德反应修饰对负载姜黄素的玉米醇溶蛋白纳米颗粒制备及性质的影响
目的 研究玉米醇溶蛋白与D-木糖在65%(V:V)乙醇溶液中的美拉德反应及所得美拉德反应产物在反溶剂沉淀法制备姜黄素纳米颗粒中的应用。方法 将玉米醇溶蛋白与D-木糖在乙醇溶中加热, 利用所得产物通过反溶剂沉淀法制备姜黄素纳米颗粒, 并对纳米颗粒进行表征。结果 当D-木糖与玉米醇溶蛋白混合质量比为2:1、反应体系pH值为13.0、反应温度为90 ℃、反应时间为90 min时, 反应体系的A290和A420值最大。利用在该条件下得到的美拉德反应产物通过反溶剂法制备姜黄素纳米颗粒, 与未经修饰的玉米醇溶蛋白按照相同方法制备的姜黄素纳米颗粒相比, 前者在水中的分散性明显提高, 包埋效率和载药量分别显著增加113%和56%, 且具有更好的缓释性能和贮藏稳定性。结论 美拉德反应修饰的玉米醇溶蛋白在反溶剂沉淀法纳米颗粒的制备中具有广阔的应用前景。
Objective To investigate the Maillard reaction between zein and D-xylose in 65% ethanol solution (V:V) as well as the application of the resultant product in the preparation of curcumin-loaded nanoparticles through antisolvent precipitation. Methods Zein and D-xylose were co-heated in ethanol solution and the resultant product was subjected to curcumin-loaded nanoparticle preparation by antisolvent precipitation, and then the nanoparticles were characterized. Results The highest A290 and A420 values were recorded at D-xylose to zein mass ratio 2:1, solution pH 13, reaction temperature 90 ℃, and reaction time 90 min. Compared with the curcumin-loaded nanoparticles prepared with unmodified zein under the same conditions, the curcumin nanoparticles prepared by using the Maillard reaction products which obtained under these conditions exhibited enhanced dispersion in water, possessed increased entrapment efficiency and drug load by 113% and 56%, respectively, and displayed enhanced sustainable release and storage stability. Conclusions The Maillard reaction-modified zein has great potential in the preparation of nanoparticles through antisolvent precipitation.
标题：美拉德反应修饰对负载姜黄素的玉米醇溶蛋白纳米颗粒制备及性质的影响
英文标题：Effect of Maillard reaction modification on the preparation and properties of curcumin-loaded zein nanoparticles
作者：
黄国清 青岛农业大学食品科学与工程学院
董潇 青岛农业大学食品科学与工程学院
李晓丹 青岛农业大学食品科学与工程学院
王凤舞 青岛农业大学食品科学与工程学院
郭丽萍 青岛农业大学食品科学与工程学院
肖军霞 青岛农业大学食品科学与工程学院
中文关键词:姜黄素,玉米醇溶蛋白,木糖,美拉德反应,纳米颗粒,
英文关键词:curcumin,zein,xylose,Maillard reaction,nanoparticles,
发表日期：2019-05-20
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