Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers

Authors

YANG Yuqi, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
YAN Peizhou, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
CHENG Yunhui, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
LIN Qinlu, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
WANG Jing, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
JIAO Ye, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, ChinaFollow

Corresponding Author(s)

焦叶（1989—），女，长沙理工大学副教授，博士。E-mail：jiaoye@csust.edu.cn

Abstract

Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction played crucial roles in nanoparticle formation. Conclusion: RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances.

Publication Date

7-22-2024

First Page

37

Last Page

42,136

DOI

10.13652/j.spjx.1003.5788.2024.80356

Recommended Citation

Yuqi, YANG; Peizhou, YAN; Yunhui, CHENG; Qinlu, LIN; Jing, WANG; and Ye, JIAO (2024) "Preparation and properties of rice protein hydrolysate-xanthan gum nanocarriers," Food and Machinery: Vol. 40: Iss. 5, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80356
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/5

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