Journal of South China University of Technology (Natural Science Edition) ›› 2017, Vol. 45 ›› Issue (3): 138-145.doi: 10.3969/j.issn.1000-565X.2017.03.020

• Food Science & Technology • Previous Articles     Next Articles

Construction of Casein Nanoparticles for Quercetin Delivery System

YOU Li-jun1 LIU Min1,2 LIN Lian-zhu1,2 ZHAO Mou-ming1,2   

  1. 1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center,Guangzhou 511400,Guangdong,China
  • Received:2016-03-28 Revised:2016-10-30 Online:2017-03-25 Published:2017-02-02
  • Contact: 赵谋明( 1964-) ，男，博士，教授，主要从事食品生物技术研究． E-mail:femmzhao@scut.edu.cn
  • About author:游丽君( 1982-) ，女，博士，副研究员，主要从事食品营养与健康研究． E-mail: feyoulijun@ scut． edu． cn
  • Supported by:

    Supported by the National Natural Science Foundation of China( 31501424)

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Abstract:

Self-assembled casein nanoparticleswere prepares via acid induction and thermal induction,and aquercetin delivery system was constructed.Then,the interaction mechanism and the effect of quercetin on casein conformation were investigated by means of fluorescence spectroscopy and dynamic light scattering.The results indicate that ( 1) quercetin can quench the intrinsic fluorescence of casein; ( 2) casein nanoparticles at pH5. 5 after heat treatment possesses the strongest binding with quercetin; ( 3) the interaction between quercetin and casein is a spontaneous and exothermal process,and the main force in this process is hydrogen bonding; ( 4) the interaction between quercetin and casein nanoparticles has no great effect on the self-assembly characteristics of casein; ( 5) quercetin after a 30-day storage keeps stable; and ( 6) casein nanoparticles after a heat treatment at pH5. 5 is of the highest retention rate up to 75. 38%.

Key words: casein, quercetin, fluorescence spectrum, nanoparticle