绿豆-乳清双蛋白纳米颗粒制备及其结构表征

Preparation of Mung Bean-Whey Dual-Protein Nanoparticles and Their Structural Characterization

摘要:

本研究旨在通过pH循环法制备绿豆蛋白和乳清蛋白为原料的纳米颗粒,并研究其微观结构、粒径、电位、荧光光谱、红外光谱及乳化性。实验中,双蛋白纳米颗粒粒径为110–200 nm(单蛋白原料为微米级)；随乳清蛋白比例增加,表面疏水性、Zeta电位(由-32.82mV降至-24.13 mV)及荧光强度显著下降；红外光谱表明无新化学键生成；乳清蛋白添加使双蛋白纳米颗粒乳化活性提升达4.85 m2/g,乳化稳定性提高至89.68%。结果表明,通过pH循环法制备的绿豆-乳清双蛋白纳米颗粒粒径均匀、结构稳定,乳化性显著改善,乳清蛋白通过调控表面特性与分子相互作用显著增强绿豆蛋白功能,为双蛋白体系在食品递送中的应用奠定了基础。

Abstract:

This study aims to prepare nanocarriers using mung bean protein and whey protein as raw materials through the pH cycling method, and to investigate their microstructure, particle size, zeta potential, fluorescence spectra, infrared spectra, and emulsifying properties. In the experiments, the particle size of the double-protein nanocarriers ranged from 110 to 200 nm (while single-protein carriers were in the micron size range). As the proportion of whey protein increased, the surface hydrophobicity, zeta potential (from -32.82 mV to -24.13 mV), and fluorescence intensity significantly decreased. The infrared spectra indicated no new chemical bonds were formed. The addition of whey protein enhanced the emulsifying activity of the double-protein nanocarriers to 4.85 m2/g, and the emulsifying stability increased to 89.68%. The results indicate that the mung bean-whey protein double-protein nanocarriers prepared by the pH cycling method have uniform particle size, stable structure, and significantly improved emulsifying properties. Whey protein enhances mung bean protein functionality by regulating surface characteristics and molecular interactions, laying a foundation for the application of double-protein systems in food delivery.