以来源广泛的小麦醇溶蛋白(gliadin)为原料,食品级的酪蛋白酸钠(SC)为静电和空间稳定剂,利用反溶剂过程中小麦醇溶蛋白的自组装行为制备了水溶性小麦醇溶蛋白纳米粒子(Gliadin/SC纳米粒子)。研究了其形成过程及微结构,揭示了gliadin与SC的比例、pH值、离子强度等因素对gliadin/SC纳米粒子粒度、电位及稳定性的影响规律。结果显示,Gliadin/SC纳米粒子为球形,粒径在190~310 nm之间,Zeta电位在中性条件下-28.6~-32.8mV其悬浮液(PG-SC)呈半透明状,2周未出现失稳现象。Gliadin/SC纳米粒子受pH值的影响显著,对盐离子敏感。PG-SC冻干后能够复溶,且粒径和多分散性无太多改变。水溶性Gliadin/SC纳米粒子具有对疏水性生物活性物质的荷载和输送的潜在应用价值。

We developed a water-soluble Gliadin /sodium caseinate nanoparticle( Gliadin /SC nanoparticle) from gliadin,an abundant vegetal protein via an antisolvent precipitation method. Sodium caseinate( SC),a food grade natural protein acted as electrostatic and sterical stabilizer. The formation of the Gliadin /SC nanoparticle and microstructure were explored. The role of proportion of SC-to-gliadin and pH,ionic strength effect on particle size distribution,zeta potential and stablization were investigated. The Gliadin /SC nanoparticles are spherical. The average size of the Gliadin /SC nano-particle was 190 to 310 nm. Zeta potential of the PG-SC was around- 28. 6 to- 32. 8mV at pH7,and has storage stability over 2 weeks. The proposed hypothesis in this work could be applied to carry hydrophobic bioactive molecules in food industry.