Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers
Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, ant...
| Príomhchruthaitheoirí: | , , , , , |
|---|---|
| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
The Editorial Office of Food and Machinery
2024-07-01
|
| Sraith: | Shipin yu jixie |
| Ábhair: | |
| Rochtain ar líne: | http://www.ifoodmm.com/spyjxen/article/abstract/20240505 |
| _version_ | 1827143027457523712 |
|---|---|
| author | YANG Yuqi YAN Peizhou CHENG Yunhui LIN Qinlu WANG Jing JIAO Ye |
| author_facet | YANG Yuqi YAN Peizhou CHENG Yunhui LIN Qinlu WANG Jing JIAO Ye |
| author_sort | YANG Yuqi |
| collection | DOAJ |
| description | Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction played crucial roles in nanoparticle formation. Conclusion: RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances. |
| first_indexed | 2025-03-20T19:36:17Z |
| format | Article |
| id | doaj.art-e05f5c36696e4c4e8606a2a6ca14d23f |
| institution | Directory Open Access Journal |
| issn | 1003-5788 |
| language | English |
| last_indexed | 2025-03-20T19:36:17Z |
| publishDate | 2024-07-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj.art-e05f5c36696e4c4e8606a2a6ca14d23f2024-08-21T11:46:15ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-07-014053742,13610.13652/j.spjx.1003.5788.2024.80356Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriersYANG Yuqi0YAN Peizhou1CHENG Yunhui2LIN Qinlu3WANG Jing4JIAO Ye5 School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004 , China School of Food and Health, Beijing Technology and Business University, Beijing 100048 , China School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 , China Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction played crucial roles in nanoparticle formation. Conclusion: RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances.http://www.ifoodmm.com/spyjxen/article/abstract/20240505 rice protein hydrolysate xanthan gum nanocarrier |
| spellingShingle | YANG Yuqi YAN Peizhou CHENG Yunhui LIN Qinlu WANG Jing JIAO Ye Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers Shipin yu jixie rice protein hydrolysate xanthan gum nanocarrier |
| title | Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers |
| title_full | Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers |
| title_fullStr | Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers |
| title_full_unstemmed | Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers |
| title_short | Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers |
| title_sort | preparation and properties of rice protein hydrolysate xanthan gum nanocarriers |
| topic | rice protein hydrolysate xanthan gum nanocarrier |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20240505 |
| work_keys_str_mv | AT yangyuqi preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers AT yanpeizhou preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers AT chengyunhui preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers AT linqinlu preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers AT wangjing preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers AT jiaoye preparationandpropertiesofriceproteinhydrolysatexanthangumnanocarriers |