The nanomicelles consisting of lotus root amylopectin and quinoa protein: Construction and encapsulation for
Kang Liu1, Hai-Lin Zhang2, Li-Hua Pan2
1Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No 193 Tunxi Road, Hefei 230009, People's Republic of China; Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, People's Republic of China.
Abstract:
To improve the water solubility, stability and bioavailability of quercetin, the quercetin (Que)-quinoa protein (QP)-lotus root amylopectin (LRA) nanomicelles (Que-QP-LRA) were constructed via self-assembly in the present study. Results showed that a uniform and stable Que-QP-LRA nanomicelles was formed when the mass ratio of Que/QP/LRA was 2.5:6:24. Under this condition, the particle size, polydispersity index and zeta potential of the nanomicelles were 157.3 nm, 0.289 and -16.7 mV, respectively. Transmission electron microscopy exhibited that the Que-QP-LRA nanomicelles have a core-shell structure. The analysis of molecular interaction indicated that hydrogen bonding and hydrophobic interaction were the main driving forces to maintain stable structure of Que-QP-LRA nanomicelles. Additionally, the in vitro simulated digestion experiments suggested that Que-QP-LRA nanomicelles can enhance the stability of quercetin in the stomach and enable it to be sustained release in the intestine. These results suggested that Que-QP-LRA nanomicelles were beneficial for improving the bioavailability of quercetin.
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