Abstract Curcumin is a polyphenol with multiple biological activities, but its extremely poor water solubility severely limits its application in the food industry. The purposes of this work were to study the effect of nano-encapsulation on the water solubility of curcumin (C), the interaction of curcumin with zein (Z), the thermal properties, rheological properties, and the stability under different environmental pressures of the nanoparticles. The results of particle size, zeta potential, and surface hydrophobicity (H0) indicated that the combination of coating materials including sodium caseinate (SC) and sodium alginate (SA) with zein nanoparticles by electrostatic interaction led to a gradual increase in the particle size of composite nanoparticles and a decrease in surface hydrophobicity. The nano-encapsulation significantly improved the water solubility of curcumin and causing its crystal structure to change to an amorphous state. Fourier transform infrared spectroscopy confirmed that curcumin bound to zein through hydrogen bonding. Rheological test results showed that the coating materials combined with zein led to an increase in the apparent viscosity of the nanoparticles. The stability analysis results indicated that the composite nanoparticles with a sodium alginate coating have excellent stability of pH, salt solution and storage, and excellent anti-gastrointestinal fluids digestion characteristics when compared to pure protein nanoparticles.

中文翻译：

---

酪蛋白酸钠/海藻酸钠稳定的负载姜黄素的玉米醇溶蛋白纳米颗粒的制备：姜黄素溶解度、热性能、流变学和稳定性

摘要 姜黄素是一种具有多种生物活性的多酚，但其极差的水溶性严重限制了其在食品工业中的应用。本工作的目的是研究纳米包封对姜黄素 (C) 水溶性、姜黄素与玉米醇溶蛋白 (Z) 的相互作用、热性能、流变性能以及不同环境压力下姜黄素稳定性的影响。纳米粒子。粒径、zeta 电位和表面疏水性 (H0) 的结果表明，包括酪蛋白酸钠 (SC) 和海藻酸钠 (SA) 的涂层材料与玉米蛋白纳米粒子通过静电相互作用的组合导致粒径逐渐增加。复合纳米颗粒和表面疏水性的降低。纳米封装显着提高了姜黄素的水溶性，并使其晶体结构变为无定形状态。傅里叶变换红外光谱证实姜黄素通过氢键与玉米蛋白结合。流变测试结果表明，包衣材料与玉米醇溶蛋白结合导致纳米颗粒的表观粘度增加。稳定性分析结果表明，与纯蛋白质纳米粒子相比，具有海藻酸钠涂层的复合纳米粒子具有优异的pH、盐溶液和储存稳定性，以及优异的抗胃肠液消化特性。傅里叶变换红外光谱证实姜黄素通过氢键与玉米蛋白结合。流变测试结果表明，包衣材料与玉米醇溶蛋白结合导致纳米颗粒的表观粘度增加。稳定性分析结果表明，与纯蛋白质纳米粒子相比，具有海藻酸钠涂层的复合纳米粒子具有优异的pH、盐溶液和储存稳定性，以及优异的抗胃肠液消化特性。傅里叶变换红外光谱证实姜黄素通过氢键与玉米蛋白结合。流变测试结果表明，包衣材料与玉米醇溶蛋白结合导致纳米颗粒的表观粘度增加。稳定性分析结果表明，与纯蛋白质纳米粒子相比，具有海藻酸钠涂层的复合纳米粒子具有优异的pH、盐溶液和储存稳定性，以及优异的抗胃肠液消化特性。