玉米蛋白/吐温-20复合纳米颗粒对姜黄素的包载作用

本文采用反溶剂沉淀法制备了玉米蛋白/吐温-20复合纳米颗粒。通过测定玉米蛋白/吐温-20复合纳米颗粒对姜黄素的包封率、稳定性及荧光光谱性质,考察了不同浓度吐温-20对玉米蛋白/吐温-20复合纳米颗粒包载姜黄素的影响规律。相比玉米蛋白纳米颗粒,玉米蛋白/吐温-20复合纳米颗粒能够显著提高姜黄素的包封率、稳定性、荧光发射光谱强度和各向异性。这些结果说明姜黄素通过疏水作用缔合于玉米蛋白/吐温-20复合纳米颗粒的疏水微区。吐温-20作为稳定剂不仅有助于生成粒径较小的玉米蛋白/吐温-20复合纳米颗粒,而且吐温-20与玉米蛋白的结合能够为姜黄素提供更适合的疏水缔合环境。

Effect of Zein/Tween-20 Composite Nanoparticles on the Properties of Encapsulated Curcumin

In this paper, zein/Tween-20 composite nanoparticles were prepared by anti-solvent precipitation. By measuring the encapsulation efficiency, stability, and fluorescence properties of curcumin in zein/Tween-20 composite nanoparticles, the influence of Tween-20 concentration on the interaction between zein/Tween-20 composite nanoparticles and curcumin was investigated. Compared to zein nanoparticles, zein/Tween-20 composite nanoparticles can significantly increase the encapsulation efficiency, stability, fluorescence emission intensity, and anisotropy of curcumin. These results indicate that curcumin is bound in hydrophobic domains of zein/Tween-20 composite nanoparticles via hydrophobic interactions. Tween-20 as a stabilizer not only helps to produce smaller zein/Tween-20 composite nanoparticles, but also provides a more suitable hydrophobic binding environment for curcumin.