科研之友
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摘要
Protein-inorganic hybrid nanoflowers(HNFs) possess uniqueproperties in promoting surface reactions and have attracted wide-spreadattention as a newly developed nanomaterial. However, the availabilityof protein sources has been mostly limited to enzymes, which narrowsthe application of HNFs. This study first investigated the HNF formationability of soy protein, which shows poor performance in its nativestate. We show that treatment of the protein by enzymatical hydrolysiscan significantly promote its ability to form HNFs, by enhancing itsflexibility and mobility and increasing the nucleation sites of HNFs.The hydrolyzed soy protein also showed broad ability to form HNFswith many types of metal ions including Cu2+, Mn2+, Fe2+, and Ca2+ indicated by both opticalmicroscopy and scanning electron microscopy (SEM). Furthermore, thehydrolyzed soy protein-based HNFs display high encapsulation capacityof natural water-soluble Monascus red pigment (550mg/(g HNF)) and oil-soluble curcumin pigment (21.9 mg/(g HNF)), whileeffectively improving the thermal stability and ultraviolet (UV) lightstability of these pigments. Finally, 10 more food proteins were subjectedto enzymatic hydrolysis, and all of them demonstrate pronounced improvementin their HNF formation ability. This research demonstrates that enzymatichydrolysis is an effective tool for utilizing abundant food proteinsto fabricate HNFs, and these food protein-based HNFs have high potentialas novel delivery systems especially for sensitive naturalpigments for food, cosmetic, and medicinal applications. @@@ Enzymatic hydrolysis facilitates foodproteins (especiallyfor plant proteins) to form hybrid nanoflowers that can act as greenand efficient delivery systems.
