درون‏پوشانی عصارۀ بابونه در نانوذرات تهیه شده با تکنیک رسوب با ضد حلال

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

دانشگاه آزاد اسلامی، واحد سروستان

چکیده

در این پژوهش اتانول به عنوان ضدحلال برای رسوب دادن محلول پروتئین آب پنیر و تولید ذرات بدون هسته و ذرات بارگذاری شده با عصاره‏ی بابونه استفاده شد. بازده درون‏پوشانی برای نسبت وزنی-وزنی 1 به 20 عصاره به پروتئین، 81% بدست آمد. به منظور بهبود پایداری نانوذرات، پروتئین‏ به روش آنزیمی درهم‌تنیده شد. ذرات تولید شده در مقیاس نانومتری و توزیع اندازه ذرات به صورت دونمایی بود. نتایج اسپکتروسکوپی فروسرخ (FTIR) مشخص کرد که عصاره در درون پروتئین‏های آب پنیر محصور شده و پیوند کوالانسی بین دیواره و ماده هسته‏ای ایجاد نشده است. مشاهده با میکروسکوپ نیروی اتمی نشان داد که ذرات تهیه شده از پروتئین‏های درهم‏تنیده شده به روش آنزیمی، دارای ارتفاع کمتری هستند. درهم‏تنیدن آنزیمی پروتئین‏ها به‏وسیله‏ی FTIR تایید شد. پایداری نانوذرات در برابر هضم پپسینی در اثر درهم‏تنیدن مولکول‏های پروتئین، افزایش یافت. در هم‏تنیدن پروتئین‏های آب پنیر به روش آنزیمی ساختار نانوذرات را بهبود بخشید و متعاقبا پایداری آنها در محیط شبیه‏سازی شده دستگاه گوارش افزایش و سرعت رهایش عصاره در شرایط شبیه‏سازی شده معده کاهش یافت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract

چکیده [English]

An alkaline solution of whey protein isolate was charged with absolute ethanol resulting in precipitation of whey proteins as nanoscalar core-free particles or extract-loaded particles. An encapsulation efficiency of ~81% was obtained in 1:20 mass ratio of extract-to-WPI. Fourier transform infrared spectroscopy suggested that extract and whey proteins interacted via hydrogen bonds and hydrophobic interactions. The enzyme transglutaminase-induced cross-linking was employed to inter-connect the whey proteins after which ethanol was added to protein solution in order to desolvate the medium and generate whey protein nanoparticles. Light scattering measurement of the hydrodynamic size of particles showed a bimodal pattern for all samples comprised from two populations with different median sizes. Atomic force microscopy indicated a lower height for the particles from enzymatically cross-linked proteins. In-vitro degradation of whey protein nanoparticles in a simulated gastric fluid demonstrated that cross-linking of whey proteins before desolvation stage enhanced significantly the digestion stability of particles. However, a reinforcing effect on particles was suggested for cross-linking based on the in vitro tests carried out at various digestion media. Cross-linking slowed down the release rate of entrapped extract from particles in a simulated gastric fluid

کلیدواژه‌ها [English]

  • Antisolvent precipitation
  • Cross-linking
  • comomile extract
  • Whey protein nanoparticles
  • Target release
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