Gliadin and arabic gum nanoparticles loaded with phloretin were prepared with gliadin as carrier and arabic gum as stabilizer, so as to stabilize phloretin and exert its efficacy. The effects of the concentration of gliadin, the ratio of the ethanol to water, pH and the concentration of salt on the stability of nanoparticles were investigated. High content tocopherol (phloretin) -AG nanoparticle was also prepared. The results showed that the best conditions were as follows: 5% of Gliadin, 1∶50 ratio of ethanol∶water, Gliadin∶AG=1∶2, at pH 4-9, less than 20 mmol /L of salt concentration. Under these conditions, the Gliadin -AG nanoparticles were very stable. When the ratio of Gliadin -AG nanoparticles to phloretin was 1∶5, the encapsulation efficiency was more than 88.9%, and the particle size, PDI, zeta-potential of the nanoparticles were all stable. The stability of compound nanoparticle of AG and Gliadin, as well as the tolerance of acid, alkali and salt all improved the encapsulation efficiency of phloretin.
WANG Jilian
. Preparation and characterization of gliadin-arabic gum[J]. Food and Fermentation Industries, 2020
, 46(10)
: 222
-226
.
DOI: 10.13995/j.cnki.11-1802/ts.023331
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