Keywords

Corn Peptide,&Alpha,-Tocopherol, Maltodextrin, Glycosylation, Nanoparticles, Food Processing

Abstract

The corn peptide-maltodextrin glycosylation product was prepared through the Maillard reaction, and then the glycosylation product and ¦Á-tocopherol were co-assembled into nanoparticles through the antisolvent method. The influence of the preparation parameters on the composite particles was systematically studied. The results show that the concentration of glycosylation products, the mass ratio of corn peptide to ¦Á-tocopherol, and pH have important effects on the particle size and ¦Æ-potential of composite particles. Using dynamic light scattering and ¦Æ-potential observations, it was found that by adjusting the preparation parameters, the ¦Á-tocopherol-loaded corn peptide-maltodextrin glycosylation product can form nanoparticles with an average particle size of 80~100nm, and its surface charge distribution is in the range of -23 Between ~-32mV. Compared with corn peptides and corn peptide/maltodextrin mixtures, corn peptide-maltodextrin glycosylation products have higher loading efficiency for ¦Á-tocopherol and better pH stability.

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Original research done by Ren Xiaoming, Zhang Jinbo, Yang Xiaoquan, Zhou Yaomin

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