玉米粉纳米颗粒的物理化学和消化特性 纳米颗粒包含不同的多
Zeyi Liu1, Yueying Zhao1, Jian Zheng1
1College of Food Science and Engineering, Jilin University, Changchun 130062, China.
International journal of biological macromolecules
|March 8, 2024
概括
玉米粉纳米颗粒复杂的多,如奎尔丁显示增强的耐性粉含量. 这些生物相容纳米颗粒具有改善消化特性和健康益处的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 纳米技术 纳米技术
- 营养科学 营养科学
背景情况:
- 多是一种具有各种健康益处的天然化合物.
- 粉纳米颗粒为生物活性化合物提供了一种新的输送系统.
- 了解多和粉之间的相互作用对于食品应用至关重要.
研究的目的:
- 为了准备和表征玉米粉纳米颗粒复杂化与奎尔素,proanthocyanidins和酸.
- 研究这些复合物的物理化学特性和体外可消化性.
- 评估聚醇结构对粉消化能力和纳米粒子特性的影响.
主要方法:
- 玉米粉-多复合物的制备.
- 使用像X射线衍射 (XRD) 这样的技术进行物理化学表征.
- 在体外消化试验和细胞毒性评估.
主要成果:
- 玉米粉-奎尔丁复合物表现出更高的复合指数和结晶度.
- 所有的复合体形成了V型晶体结构.
- 奎尔素显著增加了耐性粉含量,从23.32%增加到35.24%.
- 疏水性相互作用和键介导复杂的形成.
- 纳米粒子证明了无毒性和生物相容性.
结论:
- 玉米粉纳米颗粒有效地与多复合,增强它们的特性.
- 奎尔赛丁表现出优越的复合,并改善了耐性粉的形成.
- 疏水性多醇显著影响粉的消化能力.
- 这些纳米粒子是安全和生物相容的,这表明功能性食品开发的潜力.
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