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Zein/caseinate/pectin complex nanoparticles: Formation and characterization.

Chao Chang1, Taoran Wang2, Qiaobin Hu2

  • 1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.

International Journal of Biological Macromolecules
|June 6, 2017
PubMed
Summary

This study developed pectin-coated zein/caseinate complex nanoparticles for oral delivery. Preparation conditions significantly influenced nanoparticle characteristics, with pectin providing stability under simulated gastrointestinal conditions.

Keywords:
CaeinateComplex nanoparticlesPectinRedispersionStabilityZein

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Protein-polysaccharide nanoparticles are promising for oral drug delivery.
  • Zein and caseinate are common food proteins with potential for nanoparticle formulation.
  • Pectin, a polysaccharide, can stabilize and coat nanoparticles.

Purpose of the Study:

  • To develop zein/caseinate/pectin complex nanoparticles for oral delivery.
  • To investigate the effect of preparation conditions (pH, heating sequence) on nanoparticle characteristics.
  • To evaluate the stability of pectin-coated nanoparticles under simulated gastrointestinal conditions.

Main Methods:

  • Complex nanoparticles were formed by pH adjustment and heating treatment.
  • Preparation involved heating at isoelectric points of zein (pH 6.2) and caseinate (pH 4.6), individually or consecutively.
  • Particle size, polydispersity index, zeta potential, and morphology were analyzed using spectroscopy and microscopy.

Main Results:

  • Complex nanoparticles were generally <200nm with narrow distribution, spherical shape, and negative charge.
  • Formation involved electrostatic, hydrophobic, and hydrogen bond interactions.
  • Heating pH and sequence significantly impacted nanoparticle morphology.
  • Pectin coating enhanced stability under simulated gastrointestinal conditions.

Conclusions:

  • Preparation conditions critically influence zein/caseinate/pectin nanoparticle formation and morphology.
  • Pectin coating provides essential stabilization for oral delivery applications.
  • This study offers insights into protein/polysaccharide complex nanoparticle development.