Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol.
In this study, pea protein isolate (PPI) nanoparticles were fabricated with calcium-induced cross-linking and the potential as a nano-carrier for protecting resveratrol (RES) from degradation as well as improving its antioxidant activities was investigated. Ca2+ ions concentration and pH value had significant impacts on the formation of PPI nanoparticles. Dissociation assays suggested that PPI nanoparticles were mainly formed and stabilized by Ca2+ ions induced salt-bridge, hydrophobic interaction, and hydrogen bonding. Encapsulation efficiency (EE) and Loading amount (LA) of RES in PPI nanoparticles was 74.08%, and 30.24 μg/mg protein, respectively. Fluorescence emission results suggested that the formation of RES-PPI nanoparticles was primarily driven with hydrophobic interaction. AFM results clearly indicated that both RES-PPI nanocomplexes and RES-PPI nanoparticles were nano-scale, spherical shaped and distributed uniformly. RES-PPI nanoparticles exhibited higher physicochemical stability (Z-average diameter stability and RES retention) than RES-SPI nanocomplexes. Antioxidant ability of RES can be remarkably enhanced with both PPI-based nano-delivery systems. Ca2+ ions induced PPI nanoparticles obtained in this study have the great potential as functional delivery systems for hydrophobic nutraceuticals in food, and pharmaceutical industry.
['Fan|Yuting|Y|', 'Zeng|Xianxie|X|', 'Yi|Jiang|J|', 'Zhang|Yuzhu|Y|']
D000975:Antioxidants D052160:Benzothiazoles D001713:Biphenyl Compounds D002118:Calcium D004337:Drug Carriers D053758:Nanoparticles D010316:Particle Size D000078724:Pea Proteins D010851:Picrates D000077185:Resveratrol D012995:Solubility D013451:Sulfonic Acids
Pea protein Nanoparticles Calcium-induced cross-linking Resveratrol Antioxidant activity Physicochemical stability