Jump to Main Content
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.