Preparation and characterization of redox-sensitive glutenin nanoparticles.

Abstract:

:In recent thirty years, protein-based nanoparticles have attracted considerable attention, and they are being widely used in the food, pharmaceutical, and biomedical fields. Wheat glutenin, an important natural vegetable protein, has been demonstrated to be nutritive and biocompatible. This study aimed to develop a new type of redox-sensitive protein nanoparticles. The glutenin nanoparticles (GNPs) were synthesized with glutenin concentrations (0.082%, 0.5%, and 0.83%) through the adoption of an antisolvent titration technique and the use of hydrogen peroxide (H2O2) oxidative cross-linking for different periods. At a glutenin concentration of 0.83% and oxidation time of 20 h, the obtained GNPs were spherical in shape and approximately 100-300 nm in size, as measured by transmission electron microscopy and dynamic light scattering. The formation of disulfide was confirmed by Raman spectroscopy. The turbidity values of the GNP suspensions were decreased by half after the addition of β-mercaptoethanol. Nile blue A, a model hydrophilic substance, was entrapped in the GNPs with 77.67% loading efficiency. The newly developed GNPs can be used as redox-responsive carriers for delivering hydrophilic active substances.

journal_name

Int J Biol Macromol

authors

Li F,Qiu C,Li M,Xiong L,Shi Y,Sun Q

doi

10.1016/j.ijbiomac.2019.06.220

subject

Has Abstract

pub_date

2019-09-15 00:00:00

pages

327-336

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)32797-7

journal_volume

137

pub_type

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