Preparation of oat β-glucan-casein-zein nanoparticles and their encapsulation performance for α-lipoic acid

被引：0
|
作者：
Zhang, Yuanyuan [1 ]
Huang, Xin [1 ]
Zhao, Yijin [1 ]
Yan, Danyun [1 ]
Hao, Jianxiong [1 ,2 ]
Liu, Junguo [1 ,2 ]
机构：
[1] College of Food Science and Biology, Hebei University of Science and Technology, Hebei, Shijiazhuang,050000, China
[2] Hebei Innovation Centre of Functional Food Technology, Hebei, Shijiazhuang,050000, China
来源：
Jingxi Huagong/Fine Chemicals | 2023年 / 40卷 / 04期
关键词：
Chemical contamination - Chemical reactions - Controlled drug delivery - Drug products - Glycosylation - Particle size - Precipitation (chemical) - Sodium chloride - Targeted drug delivery;
D O I：
10.13550/j.jxhg.20220541
中图分类号：
学科分类号：
摘要：
LA-Zein-MC nanoparticles were prepared by anti-solvent co-precipitation with α-lipoic acid (LA) embedded in zein (Zein) as core and Maillard reaction polymer (MC) of sodium caseinate and oat β-glucan as shell, and characterized by SEM, FTIR, XRD and DSC. The LA-Zein-MC nanoparticles obtained were then tested for stability and drug release performance in simulated gastrointestinal fluid. The results showed that under these optimum preparation conditions of m(Zein)∶m(LA)=25∶1 and m(Zein)∶m(MC)=1∶2.4, the LA-Zein-MC nanoparticles prepared exhibited a particle size of 235.4 nm, Zeta potential of –32.1 mV, polydispersity index of 0.144, maximal encapsulation rate of 56.17%, and drug loading of 0.56%. Meanwhile, the LA-Zein-MC nanoparticles displayed a smooth morphology with LA embedded in the nanoparticles. Furthermore, the nanoparticles showed high NaCl stability and thermal stability, and achieved controlled drug slow release. © 2023 Fine Chemicals. All rights reserved.
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页码：878 / 886
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