Fabrication of Protein Nanoparticles from Corn Gluten Meal by pH Cycling and Their Characterization
In this paper,protein nanoparticles were directly produced from corn gluten meal(CGM)by pH cyc-ling.The preparation process was optimized,and its properties were characterized,and compared with the nanoparti-cles(ZNPs)prepared by zein under the same conditions.The results indicated that CNPs can be successfully pre-pared from CGM by pH cycling method,and the optimum conditions were extraction pH of 13.0,extraction tempera-ture of 60 ℃,CGM to extraction solvent ratio of 1∶25,and cycling pH of 7.0,conferring a CNPs yield of 69.20％relative to the protein content in CGM.Compared with ZNPs,CNPs possessed similar particle size(282.37 nm)and carried negative charges as well,but was much less aggregated according to atomic force microscope observation;be-sides,CNPs contained less hydrophobic amino acids(50.05％)but slightly higher α-helix and random coil con-tents.In addition,CNPs exhibited higher water holding and wetting capabilities than ZNPs and their contact angle was as low as 45.5° with better Pickering emulsion stabilization ability.Hence,CGM was an excellent alternative source to zein for the preparation of protein nanoparticles.This paper is of great significance for enriching the compre-hensive utilization of CGM and promoting the application of corn protein-derived nanoparticles in the food industry.
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