Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction. (July 2019) - Lin, Qianzhu
Abstract: Maillard reaction is a non-enzymatic browning reaction that is widely used in food industries. In this study, we firstly used short linear glucan (SLG) and lysine (Lys) to prepare SLG–Lys nanoparticles (SL-NPs) through the Maillard reaction. The structure and the characteristics of SL-NPs were systematically investigated by transmission electron microscopy, dynamic light scattering, Fourier transform infrared spectroscopy, and X-ray diffraction. The nanoparticles exhibited a regular spherical morphology with the size of 110–150 nm. The antioxidative properties of the SL-NPs were measured by the 2, 2-Diphenyl-1-picrylhydrazyl scavenging rate. The half-maximal effective concentration of the nanoparticles obtained with SLG and Lys weight ratios of 1:2, 1:1, and 3:2 was 308.89, 188.07, and 128.82 μg/mL, respectively. SL-NPs could maintain a stable morphology in the simulated gastric fluid (SGF) but underwent aggregation in the simulated intestinal fluid (SIF). The newly developed SL-NPs could be used as an ideal nanocarrier for the delivery of nutraceuticals or drugs. Graphical abstract: Image 1032 Highlights: Short linear glucan-lysine nanoparticles (SL-NPs) were prepared by Maillard reaction. SL-NPs have a regular spherical morphology with the size of 110–150 nm. DPPH scavenging rate of SL-NPs at the concentration of 500 μg/mL reach 99%. SL-NPs are stable in gastric fluid and are suitable as carriers of nutraceuticals.