Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 216 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035896

Preparation of wheat oligopeptide-nanosilica protein corona complex and its properties

  • GUAN Huanan ,
  • CHI Zhendong ,
  • WANG Dongxu
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  • 1(School of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, China)
    2(College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)

Received date: 2023-04-21

  Revised date: 2023-05-30

  Online published: 2024-07-12

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Abstract

The wheat oligopeptide-nanosilica protein corona complex (WOP-SiO2PC) was prepared by ultrasonically compounding the surface carboxylation-modified SiO2 nanoparticles (SiO2 NPs) with wheat oligopeptides (WOP) to form protein corona (PC) on the SiO2 NPs surface.The effect of different reaction conditions on the complexation rate of SiO2 NPs with WOP was investigated, and the antioxidant, foaming, and emulsification properties of WOP-SiO2PC were measured.Results showed that the optimal conditions for the preparation of WOP-SiO2PC were a sonication time of 20 min, sonication temperature of 65 ℃, and SiO2 NPs mass fraction of 0.75%.The DPPH free radical and ABTS cationic radical scavenging rate of WOP-SiO2PC reached 38.35% and 55.12%.The foaming property and foaming stability reached 103.51% and 15.21%.Water-holding property and oil-holding property reached 423.67% and 442.79%.Emulsification property and emulsification stability reached 16.81 m2/g and 65.21%.

Key words： nanosilica; wheat oligopeptide; protein corona; carboxyl modification; ultrasonic composite; functional properties

Cite this article

GUAN Huanan , CHI Zhendong , WANG Dongxu . Preparation of wheat oligopeptide-nanosilica protein corona complex and its properties[J]. Food and Fermentation Industries, 2024 , 50(11) : 216 -224 . DOI: 10.13995/j.cnki.11-1802/ts.035896

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