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Guan, H.; Chi, Z.; Liu, Q.; Zhang, Z.; Wang, D.
Food Bioscience 62: 105356
2024
ISSN/ISBN: 2212-4292 Accession:096132290Article/Abstract emailed within 1 workday
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Summary
Carboxylated silica nanoparticles (COOH-SiO2 NPs) were combined with Pueraria lobata oligopeptide (POP) through ultrasonic treatment to form a protein corona (PC) on the SiO2 NP surface. The structural features of the resulting P. lobata oligopeptide-silica nanoparticle protein corona complexes (POP-SiO2 PCs) were analyzed by transmission electron microscopy, particle sizing, zeta potential, and UV-visible spectrometry, as well as by infrared, fluorescence, circular dichroism, and X-ray photoelectron spectroscopies. Binding site models were established using molecular docking techniques, and the major binding forces were determined. The antioxidant activity of the POP-SiO2 PCs was evaluated based on their DPPH and ABTS radical-scavenging capacities. The potential use of POP-SiO2 PCs as food additives was assessed by their foaming ability, water-holding capacity, and emulsification properties. The DPPH and ABTS radical-scavenging rates for POP-SiO2 PCs reached 42.57% and 60.88%, respectively, the foaming capacity and foam stability reached 118.36% and 21.58%, respectively, the water-holding capacity and oil-holding capacity reached 452.36% and 551.71%, respectively, and the emulsion activity and emulsion stability reached 17.13 m2/g and 65.27%, respectively. These findings suggest a new direction for research into NP-PC systems and offer a theoretical basis for their development and utilization in the field of food additives.References
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