Abstract: Zein peptide-maltodextrin (pep-MD) conjugates were prepared by the Maillard reaction. Pep-MD conjugates co-assembled with α-tocopherol (TOC) to create composite nanoparticles by the desolvation method. The effect of fabrication parameters on nanoparticles was investigated. The size and ζ-potential of nanoparticles were affected by concentration of conjugates, ratio of zein peptide and TOC, and pH. Nanoparticles could be controlled between 80—100 nm with negative surface charge (-23 to -32 mV) through adjusting fabrication parameters, as evidenced by dynamic light scattering and ζ-potential. Compared with zein peptide and zein peptide/maltodextrin (pep/MD) mixtures, pep-MD conjugates provided better loading efficiency of TOC and protection against the change of pH.

Key words: zein peptide, α-tocopherol, maltodextrin, conjugate, nanoparticle, food processing

摘要： 通过美拉德反应制备玉米肽-麦芽糊精糖基化产物，再通过反溶剂法制备糖基化产物与α-生育酚共组装纳米粒子，系统地研究了制备参数对于复合粒子的影响。结果表明，糖基化产物浓度、玉米肽与α-生育酚质量比、pH对于复合粒子的粒度与ζ电位有重要的影响。采用动态光散射、ζ电位观察发现，通过调节制备参数，荷载α-生育酚的玉米肽-麦芽糊精糖基化产物可以形成平均粒度为80～100 nm的纳米粒子，其表面电荷分布在-23～-32 mV之间。与玉米肽、玉米肽/麦芽糊精混合物相比，玉米肽-麦芽糊精糖基化产物对于α-生育酚具有更高的荷载效率以及更好的pH稳定性。

关键词: 玉米肽, α-生育酚, 麦芽糊精, 糖基化, 纳米粒子, 食品加工