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Preparation and Characterization of Zein-Peach Gum Polysaccharide Nanoparticles and Composite Properties
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Qianyun HAN1, 2, Yu SHUAI1, 2, Zhilin GAN1, 2, *, Guangqi ZHANG1, 2, Zhen TIAN1, 2, Tianhua BAI1, 2, Aidong SUN1, 2
Science and Technology of Food Industry | 2026, 47(3) : 79 - 89
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Science and Technology of Food Industry | 2026, 47(3): 79-89
• Research and Investigation •
Preparation and Characterization of Zein-Peach Gum Polysaccharide Nanoparticles and Composite Properties
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Qianyun HAN1, 2, Yu SHUAI1, 2, Zhilin GAN1, 2, *, Guangqi ZHANG1, 2, Zhen TIAN1, 2, Tianhua BAI1, 2, Aidong SUN1, 2
Affiliations
  • 1College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
  • 2Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2024120363
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Protein-polysaccharide complexes exhibit promising functionality as encapsulation wall materials to enhance the stability and bioavailability of bioactive components during delivery. In this work, zein-peach gum polysaccharide (PGP) nanocomposite particles were fabricated via antisolvent precipitation. The interaction mechanisms and microstructure organization of zein-PGP composite nanoparticles were systematically investigated using multi-technique characterization, while their antioxidant capacity and colloidal stability were concurrently evaluated. The results showed that the primary forces driving the formation of nanoparticles between zein and PGP were hydrogen bonding and hydrophobic interactions, which contributed to the stability of the composites. At the meanwhile, the incorporation of PGP significantly enhanced the radical scavenging capacity of the complexes (P<0.05). When the mass ratio of zein to PGP was 1:1, the composite particles exhibited optimal stability, with a particle size of 156.73±5.17 nm, a PDI of 0.15±0.01, and a Zeta potential of −31.43±0.44 mV. The relative contents of α-helix, β-sheet, and β-turn in the composites were 45.0%, 12.0%, and 15.0%, respectively. Additionally, the presence of PGP enhanced the quenching of zein's intrinsic fluorescence. These findings not only provide a new perspective for the combined utilization of zein and PGP but also lay a foundation for future applications of composite nanoparticles in delivering bioactive components in food industry.

zein  /  peach gum polysaccharides  /  nanoparticles  /  characterization  /  stability
韩倩云, 帅屿, 甘芝霖, 张广琪, 田震, 白天华, 孙爱东. 玉米醇溶蛋白-桃胶多糖纳米颗粒的制备及性质表征. 食品工业科技, 2026 , 47 (3) : 79 -89 . DOI: 10.13386/j.issn1002-0306.2024120363
Qianyun HAN, Yu SHUAI, Zhilin GAN, Guangqi ZHANG, Zhen TIAN, Tianhua BAI, Aidong SUN. Preparation and Characterization of Zein-Peach Gum Polysaccharide Nanoparticles and Composite Properties[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 79 -89 . DOI: 10.13386/j.issn1002-0306.2024120363
Year 2026 volume 47 Issue 3
114
50
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doi: 10.13386/j.issn1002-0306.2024120363
  • Receive Date:2024-12-30
  • Online Date:2026-10-25
  • Published:2026-02-01
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  • Received:2024-12-30
Affiliations
    1College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
    2Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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