In this study, chitosan nanoparticles loaded with bighead carp peptides were prepared by the ion gel method.Taking the encapsulation efficiency as the main index and the particle size, polydispersity index (PDI), and Zeta potential as the reference indexes, the optimal preparation conditions were screened out by single-factor experiments, and the retention rate of the peptides before and after encapsulation in simulated digestion was analyzed.Results showed that the optimal preparation conditions for bighead carp peptide-chitosan nanoparticles were that:the molecular mass of chitosan was 50 kDa, the pH of the chitosan solution was 4, the concentration of the chitosan solution was 0.5 mg/mL, and the mass ratio of chitosan to sodium tripolyphosphate was 6∶1.Under the optimal conditions, the encapsulation rate was 79.6%, the particle size was 212 nm, the PDI value was 0.411, and the Zeta potential value was +30.8 mV.Fourier transform infrared spectroscopy showed that chitosan and sodium tripolyphosphate were cross-linked and bighead carp peptides were encapsulated in chitosan nanoparticles.Compared with unencapsulated peptides, bighead carp peptide-chitosan nanoparticles have improved thermal stability and improved peptide retention during simulated digestion.This study can provide some reference for the application of bighead carp peptides in food and drug production.
ZHENG Changliang
,
SUN Jie
,
CHEN Mengting
,
WANG Lan
,
SHI Liu
,
DING Anzi
,
QIAO Yu
,
LI Xin
,
QU Yinghong
,
WU Wenjin
. Preparation and in vitro properties of bighead carp peptide chitosan nanoparticles[J]. Food and Fermentation Industries, 2023
, 49(12)
: 17
-22
.
DOI: 10.13995/j.cnki.11-1802/ts.031997
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