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用L-苯丙氨酸乙酯(L-Phe)改性透明质酸(HA)双亲性生物大分子(HA-Phe)负载生物活性分子木瓜蛋白酶(papain),HA-Phe和Papain通过静电、氢键和疏水相互作用自组装形成生物基Papain/HA-Phe复合纳米粒子.用动态光散射(DLS)和透射电镜(TEM)对复合纳米粒子的尺寸和形貌进行表征.结果显示,形成的复合纳米粒子为球形结构,粒径约308 nm.以此复合纳米粒子为颗粒乳化剂稳定白油,形成水包油型Pickering乳液.乳液的扫描电镜(SEM)显示,复合纳米粒子吸附在油水界面,形成复合纳米粒子的吸附层以稳定乳液.详细研究了pH和盐浓度对复合纳米粒子性质和复合纳米粒子乳化性能的影响.结果表明,随着pH增加,复合纳米粒子在油滴表面的吸附数目减少,乳化性能降低;随着盐浓度增加,复合纳米粒子的形变能力增强,乳化性能提高.进一步研究了乳液中木瓜蛋白酶的活性及美白效果.研究表明,制备的乳液保留了一定的活性,且具有一定的美白效果.
HA-Phe and Papain were loaded with HA-Phe by L-phenylalanine ethyl ester (L-Phe) Hydrogen bonding and hydrophobic interaction to form bio-based Papain / HA-Phe composite nanoparticles.The size and morphology of the composite nanoparticles were characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM) The composite nanoparticles were spherical in shape and had a diameter of about 308 nm. The composite nanoparticles were used as the particle emulsifier to stabilize the white oil to form the oil-in-water Pickering emulsion. SEM showed that the composite nanoparticles adsorbed on the oil-water interface , To form the adsorption layer of the composite nanoparticles to stabilize the emulsion.The effects of pH and salt concentration on the properties of the composite nanoparticles and the emulsification properties of the composite nanoparticles were investigated in detail.The results showed that the adsorption of composite nanoparticles on the surface of the oil droplets The number decreased and the emulsifying property decreased.With the increase of salt concentration, the deformation ability of the composite nanoparticles was enhanced and the emulsifying property was improved.The activity and whitening effect of papain in the emulsion were further studied.The results showed that the prepared milk Liquid retention of a certain activity, and has a certain whitening effect.