乳蛋白包覆纳米磷酸三钙的表面性质和机理研究

Study on Surface Properties and Mechanism of Milk Protein Coated Nanotricalcium Phosphate Hydrate

摘要:

研究了酪蛋白（SC）和乳清分离蛋白（WPI）包覆在纳米磷酸三钙（TCP）颗粒表面的过程和作用机理。Zeta电位的测试表明SC和WPI包覆在TCP表面，使得TCP纳米颗粒表面所带负电荷增加。被不同种类的乳蛋白包覆的TCP悬浮颗粒在溶液中的稳定性都得到了提高，其中被WPI包覆的TCP颗粒的水相再分散液的稳定性得到了最为明显的改善，虽然实验结果也表明SC对TCP的包覆更容易发生。研究乳蛋白的不同组分在TCP表面的包覆过程发现，SC中αs-CN上的Ser-P在对TCP颗粒表面的包裹过程中更有优势。WPI中的β-Lg对TCP的包覆会比α-La容易发生。作者还讨论了乳蛋白包覆在TCP颗粒表面的作用机理，认为乳蛋白对TCP的包覆过程和效果与两种乳蛋白和TCP颗粒的结构和表面性质有关。

Abstract:

The adsorption of caseins from sodium caseinate（SC） and whey proteins from whey protein isolate（WPI） onto particles of nanotricalcium phosphate hydrate（TCP） was studied. Zeta-potential measurements involved that both SC and WPI bound to TCP，resulting in an increase in the absolute value of the zeta-potential of the particles. This adsorption improved the suspension stability of the TCP particles in water. WPI has stronger ability of improvement in suspension，and SC is easier that absorbed on TCP particles. For WPI，there was a preference in the protein adsorption：β-lactoglobulin>α-lactalbumin. Possible mechanisms showed the interaction between milk proteins and TCP are discussed. It is related to the structure and the surface properties of SC，WPI and TCP particles.