Preparation of polysaccharide-based nanoparticles by chitosan and flaxseed gum polyelectrolyte complexation as carriers for bighead carp (Aristichthys nobilis) peptide delivery
文献类型： 外文期刊
作者： Zheng, Changliang 1 ; Chen, Mengting 1 ; Chen, Yashu 3 ; Qu, Yinghong 2 ; Shi, Wenzheng 2 ; Shi, Liu 1 ; Qiao, Yu 1 ; Li, Xin 1 ; Guo, Xiaojia 1 ; Wang, Lan 1 ; Wu, Wenjin 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Key Lab Oilseeds Proc,Minist Agr & Rural Affairs, Wuhan 430062, Peoples R China
关键词： Chitosan; Flaxseed gum; Polyelectrolyte complexation; Bighead carp peptide; Control release
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 249 卷
页码：
收录情况： SCI
摘要： Polysaccharide-based nanoparticles formed by the polyelectrolyte complexation between chitosan (CS) and flaxseed gum (FG) was developed in this work, and it was further used as a carrier for bighead carp peptide (BCP) delivery. The CS molecular weight (MW) of 50 kDa and CS/FG mass ratio of 1:2 at pH 3.5 were optimal conditions for the NP preparation, with the minimum particle size (similar to 155.1 nm) and the maximum BCP encapsulation efficiency (60.3 %). The BCP-loaded CS/FG NPs exhibited the smallest particle size (175.8 nm). Both CS/FG NPs and CS/FG-BCP NPs exhibited roughly uniform spherical shape. FT-IR spectra confirmed the existence of hydrogen bonds and electrostatic interactions in the nanoparticles. The BCP-loaded NPs displayed a higher thermal stability than BCP. Moreover, the release of BCP was controllable and dose-dependent, following a firstorder kinetics model. These findings suggested that our CS/FG NPs are a promising carrier for bioactive peptide delivery.
- 相关文献
作者其他论文 更多>>
-
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
作者：Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Fan, Chuanhui;Cai, Fang;Wang, Lan;Yu, Wei;Mei, Xin;Cheng, Xueling;Guo, Yu
关键词：High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity
-
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
作者：Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Li, Chuan;Zhou, Mingzhu;Tan, Hongyuan
关键词：Ultra -high pressure pretreatment; Fish curing processing; Microorganism; Cathepsin; Metabolism; Volatile and non-volatile compounds
-
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
作者：Liu, Dongyin;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Yu, Qiao;Liu, Dongyin;Li, Chuan;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu
关键词：Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish
-
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
作者：Li, Yali;Wangjiang, Tianqi;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Xiong, Guangquan;Wang, Lan;Li, Yali;Sun, Zhida;Wangjiang, Tianqi
关键词：Aeromonas veronii; Bacillus subtilis; Lipopeptides; Inhibition mechanism; Spoil potential; Channel catfish
-
The Construction of pH-Sensitive Starch-Based Carrier to Control the Delivery of Curcumin for Fish Preservation
作者：Guo, Xiaojia;Liu, Shujin;Yang, Lanyan;Zhao, Chaoguang;Shi, Liu;Xiong, Guangquan;Chen, Lang;Chen, Sheng;Wu, Wenjin;Wang, Lan;Liu, Shujin;Yang, Lanyan
关键词：pH-sensitive carrier; Carboxymethyl starch; Fish preservation
-
Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods
作者：Ding, Anzi;Li, Jiapeng;Xiong, Guangquan;Shi, Liu;Wu, Wenjin;Wang, Lan;Zhu, Meng;Qian, Xiaoqing
关键词：Chouguiyu; Biogenic amines; Amine-producing bacterium; Orthogonal partial least squares -discriminant; analysis; High-throughput sequencing; Culture-dependent
-
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish
作者：Shen, Lingwei;Chen, Fangxue;Huang, Qi;Tan, Hongyuan;Ling, Yuzhao;Qiu, Wenxing;Zhou, Mingzhu;Liu, Dongyin;Qiao, Yu;Wang, Lan;Wu, Wenjin;Shen, Lingwei;Huang, Qi;Qiu, Wenxing;Zhou, Mingzhu;Wang, Chao;Tan, Hongyuan;Liu, Dongyin
关键词：Dry -cured Wuchang fish; Light conditions; Lipid oxidation; Flavor
