中链甘油三酯/玉米醇溶蛋白核壳结构微胶囊载体的构建及表征
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摘要
以中链甘油三酯(medium-chain triglyceride,MCT)为油相内核,以玉米醇溶蛋白(Zein)为外壳主要成分,低剪切条件下反溶剂法制备大粒径核壳结构的MCT/Zein微胶囊微米载体。通过考察微胶囊载体的宏观形态、微观形态及粒径分布,优化得到微胶囊载体的最佳制备工艺为质量分数0.5%的阿拉伯胶(gum arabic,GA)作为乳化剂、乳化速率800 r/min、Zein沉淀溶液为"30 mL水+100 mL GA溶液"、Zein沉淀溶液加入速率6 mL/min,并采用扫描电子显微镜、激光共聚焦显微镜、激光粒度分析仪表征冻干MCT/Zein微胶囊载体的结构特征和粒径特性,结果表明该法制备的微胶囊载体具有典型的核壳结构,粒径均一、稳定性良好。本实验建立MCT/Zein核壳结构微胶囊的反溶剂制备法,该法简单易行,适用于多种油溶性活性组分的包埋和保护研究。
In this research, medium-chain triglyceride(MCT) and zein were used respectively as internal oil phase(core) and external shell to prepare MCT/zein microcapsules with core-shell structure by the anti-solvent method. Based on the macromorphology, micro-morphology and size distribution of microcapsules, the optimum preparation conditions were determined as follows: 0.5% gum arabic(GA) as emulsifier, emulsification speed 800 r/min, zein precipitation with a mixture of 30 mL of water and 100 mL of GA solution added at a rate of 6 mL/min. Scanning electron microscopy, confocal laser scanning microscopy and laser particle size analyzer were used to characterize the structure and size properties of freeze-dried MCT/zein microcapsules. It turned out that the MCT/zein microcapsules had a typical core-shell structure with homogenous size distribution and good storage stability. In conclusion, the anti-solvent method was simple, practical and suitable for the preparation of MCT/zein microcapsules with core-shell structure for application in the encapsulation and protection of various lipophilic bioactive components.
In this research, medium-chain triglyceride(MCT) and zein were used respectively as internal oil phase(core) and external shell to prepare MCT/zein microcapsules with core-shell structure by the anti-solvent method. Based on the macromorphology, micro-morphology and size distribution of microcapsules, the optimum preparation conditions were determined as follows: 0.5% gum arabic(GA) as emulsifier, emulsification speed 800 r/min, zein precipitation with a mixture of 30 mL of water and 100 mL of GA solution added at a rate of 6 mL/min. Scanning electron microscopy, confocal laser scanning microscopy and laser particle size analyzer were used to characterize the structure and size properties of freeze-dried MCT/zein microcapsules. It turned out that the MCT/zein microcapsules had a typical core-shell structure with homogenous size distribution and good storage stability. In conclusion, the anti-solvent method was simple, practical and suitable for the preparation of MCT/zein microcapsules with core-shell structure for application in the encapsulation and protection of various lipophilic bioactive components.
引文
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[28]CHEN H Q,ZHONG Q X.A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil[J].Food Hydrocolloids,2015,43:593-602.DOI:10.1016/j.foodhyd.2014.07.018.
[29]PAN Y,TIKEKAR R V,WANG M S,et al.Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds[J].Food Hydrocolloids,2015,43:82-90.DOI:10.1016/j.foodhyd.2014.05.002.
[2]GAO C.Preparation and characterization of OSA/CS core-shell microgel:drug release and degradation properties[J].Journal of Biomaterials Science Polymer Edition,2013,24(9):1127-1139.DOI:10.1080/09205063.2012.743059.
[3]YANG C H,WANG C Y,GRUMEZESCU A M,et al.Coreshell structure microcapsules with dual pH-responsive drug release function[J].Electrophoresis,2015,35(18):2673-2680.DOI:10.1002/elps.201400210.
[4]YUE Y,HAN J,HAN G,et al.Cellulose nanofibers reinforced sodium alginate-polyvinyl alcohol hydrogels:core-shell structure formation and property characterization[J].Carbohydrate Polymers,2016,147:155-164.DOI:10.1016/j.carbpol.2016.04.005.
[5]ZHANG J F,YANG D Z,XU F,et al.Electrospun core-shell structure nanofibers from homogeneous solution of poly(ethylene oxide)/chitosan[J].Macromolecules,2009,42(14):5278-5284.DOI:10.1021/ma900657y.
[6]FENG J L,QI J R,YIN S W,et al.Fabrication and characterization of stable soyβ-conglycinin-dextran core-shell nanogels prepared via a self-assembly approach at the isoelectric point[J].Journal of Agricultural&Food Chemistry,2015,63(26):6075-6083.DOI:10.1021/acs.jafc.5b01778.
[7]SUN J,FANG H,WANG H,et al.Waterborne epoxy-modified polyurethane-acrylate dispersions with nano-sized core-shell structure particles:synthesis,characterization,and their coating film properties[J].Journal of Polymer Engineering,2016,37(2):113-123.DOI:10.1515/polyeng-2016-0003.
[8]XU W,AN Q,HAO L,et al.Synthesis and characterization of selfcrosslinking fluorinated polyacrylate soap-free latices with coreshell structure[J].Applied Surface Science,2013,268(3):373-380.DOI:10.1016/j.apsusc.2012.12.104.
[9]SHUKLA R,CHERYAN M.Zein:the industrial protein from corn[J].Industrial Crops&Products,2001,13(3):171-192.DOI:10.1016/S0926-6690(00)00064-9.
[10]SUN C X,DAI L,HE X Y,et al.Effect of heat treatment on physical,structural,thermal and morphological characteristics of zein in ethanolwater solution[J].Food Hydrocolloids,2016,58:11-19.DOI:10.1016/j.foodhyd.2016.02.014.
[11]PARRIS N,DICKEY L C.Extraction and solubility characteristics of zein proteins from dry-milled corn[J].Journal of Agricultural and Food Chemistry,2001,49(8):3757-3760.DOI:10.1021/jf0011790.
[12]ARGOS P,PEDERSEN K,MARKS M D,et al.A structural model for maize zein proteins[J].Journal of Biological Chemistry,1982,257(17):9984-9990.
[13]WANG Y,PADUA G W.Nanoscale characterization of zein selfassembly[J].Langmuir the ACS Journal of Surfaces&Colloids,2012,28(28):2429-2435.DOI:10.1021/la204204j.
[14]JOYE I J,MCCLEMENTS D J.Production of nanoparticles by anti-solvent precipitation for use in food systems[J].Trends in Food Science&Technology,2013,34(2):109-123.DOI:10.1016/j.tifs.2013.10.002.
[15]MOOMAND K,LIM L T.Oxidative stability of encapsulated fish oil in electrospun zein fibres[J].Food Research International,2014,62:523-532.DOI:10.1016/j.foodres.2014.03.054.
[16]PARRIS N,AND P H C,HICKS K B.Encapsulation of essential oils in zein nanospherical particles[J].Journal of Agricultural&Food Chemistry,2005,53(12):4788-4792.DOI:10.1021/jf040492p.
[17]BILENLER T,GOKBULUT I,SISLIOGLU K,et al.Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles[J].Flavour&Fragrance Journal,2015,30(5):392-398.DOI:10.1002/ffj.3254.
[18]QUISPECONDORI S,MDA S,TEMELLI F.Microencapsulation of flax oil with zein using spray and freeze drying[J].LWT-Food Science and Technology,2011,44(9):1880-1887.DOI:10.1016/j.lwt.2011.01.005.
[19]PATEL A R,HEUSSEN P C M,HAZEKAMP J,et al.Quercetin loaded biopolymeric colloidal particles prepared by simultaneous precipitation of quercetin with hydrophobic protein in aqueous medium[J].Food Chemistry,2012,133(2):423-429.DOI:10.1016/j.foodchem.2012.01.054.
[20]SUN C,LIU F,YANG J,et al.Physical,structural,thermal and morphological characteristics of zeinquercetagetin composite colloidal nanoparticles[J].Industrial Crops&Products,2015,77:476-483.DOI:10.1016/j.indcrop.2015.09.028.
[21]FUENMAYOR C A,COSIO M S.Encapsulation of antioxidant phenolic compounds in zein ultra-thin fibers via electrospinning[J].Revista EIA/English Version,2016,12(2):13-26.DOI:10.14508/reia.2016.12.e3.13-26.
[22]XUE F,LI C,LIU Y,et al.Encapsulation of tomato oleoresin with zein prepared from corn gluten meal[J].Journal of Food Engineering,2014,119(3):439-445.DOI:10.1016/j.jfoodeng.2013.06.012.
[23]ZHONG Q X,JIN M F,DAVIDSON P M,et al.Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process[J].Food Chemistry,2009,115(2):697-700.DOI:10.1016/j.foodchem.2008.12.063.
[24]ZHANG Y,CUI L,LI F,et al.Design,fabrication and biomedical applications of zein-based nano/micro-carrier systems[J].International Journal of Pharmaceutics,2016,513(1):191-210.DOI:10.1016/j.ijpharm.2016.09.023.
[25]FILIPPIDI E,PATEL A R,BOUWENS E C M,et al.All-natural oil-filled microcapsules from water-insoluble proteins[J].Advanced Functional Materials,2014,24(38):5962-5968.DOI:10.1002/adfm.201400359.
[26]ISLAM A M,PHILLIPS G O,SLJIVO A,et al.A review of recent developments on the regulatory,structural and functional aspects of gum arabic[J].Food Hydrocolloids,1997,11(4):493-505.DOI:10.1016/S0268-005X(97)80048-3.
[27]XU Y,WANG C,FU X,et al.Effect of pH and ionic strength on the emulsifying properties of two octenylsuccinate starches in comparison with gum arabic[J].Food Hydrocolloids,2017,76:96-102.DOI:10.1016/j.foodhyd.2017.02.015.
[28]CHEN H Q,ZHONG Q X.A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil[J].Food Hydrocolloids,2015,43:593-602.DOI:10.1016/j.foodhyd.2014.07.018.
[29]PAN Y,TIKEKAR R V,WANG M S,et al.Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds[J].Food Hydrocolloids,2015,43:82-90.DOI:10.1016/j.foodhyd.2014.05.002.