Main content area

Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction

Lin, Qianzhu, Li, Man, Xiong, Liu, Qiu, Lizhong, Bian, Xiliang, Sun, Chunrui, Sun, Qingjie
Food hydrocolloids 2019 v.92 pp. 86-93
2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, Maillard reaction, X-ray diffraction, antioxidant activity, drugs, food industry, functional foods, gastric juice, glucans, hydrocolloids, intestines, light scattering, lysine, median effective concentration, nanocarriers, nanoparticles, transmission electron microscopy
Maillard reaction is a non-enzymatic browning reaction that is widely used in food industries. In this study, we firstly used short linear glucan (SLG) and lysine (Lys) to prepare SLG–Lys nanoparticles (SL-NPs) through the Maillard reaction. The structure and the characteristics of SL-NPs were systematically investigated by transmission electron microscopy, dynamic light scattering, Fourier transform infrared spectroscopy, and X-ray diffraction. The nanoparticles exhibited a regular spherical morphology with the size of 110–150 nm. The antioxidative properties of the SL-NPs were measured by the 2,2-Diphenyl-1-picrylhydrazyl scavenging rate. The half-maximal effective concentration of the nanoparticles obtained with SLG and Lys weight ratios of 1:2, 1:1, and 3:2 was 308.89, 188.07, and 128.82 μg/mL, respectively. SL-NPs could maintain a stable morphology in the simulated gastric fluid (SGF) but underwent aggregation in the simulated intestinal fluid (SIF). The newly developed SL-NPs could be used as an ideal nanocarrier for the delivery of nutraceuticals or drugs.