CN114376067A - Modified protein nano-particle, preparation method and application thereof - Google Patents
Modified protein nano-particle, preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to the field of vegetable protein processing, in particular to a modified protein nanoparticle, and a preparation method and application thereof. The invention adopts soybean protein as a wall material, uses curcumin as a hydrophobic polyphenol model, and successfully prepares the clear soybean protein-curcumin composite nano-particles by regulating and controlling self-assembly through disulfide bond breakage under an alkaline condition. The soybean protein-curcumin composite particles prepared by the method have higher embedding rate, and under continuous illumination, the soybean protein-curcumin composite particles still have good photostability, and can be used as a novel functional ingredient or carrying system for embedding, transferring and carrying hydrophobic polyphenol substances such as curcumin and the like. The stable clear transparent soy protein-curcumin composite nano-particles are obtained, the industrial production is easy to realize, and the method can be widely applied to the fields of functional foods, medicines, cosmetics and the like.
Description
Technical Field
The invention relates to the field of vegetable protein processing, in particular to a modified protein nanoparticle, and a preparation method and application thereof.
Background
With the increasing emphasis on dietary nutrition and health, the development of functional foods has become a focus of attention of researchers in the food field. Curcumin (curmin, Cur) is a fat-soluble natural organic compound, is a bioactive polyphenol compound extracted from turmeric rhizome, and is one of the largest natural edible pigments sold in the world at present. Curcumin has a variety of pharmacological activities (e.g., antioxidant, antibacterial, anti-inflammatory, and anticancer activities), and is widely used as a spice (e.g., curry), a flavoring agent, and the like worldwide. But curcumin has extremely low water solubility, poor stability, easy oxidation and easy degradation by illumination, which greatly limits the clinical effect and the practical application of curcumin.
A large number of researches show that the stabilization of functional factors such as curcumin and the like can be effectively realized through an embedding load technology. The curcumin can be delivered into various delivery carriers such as nanoparticles, emulsion, liposome, micelle and gel, so that the water solubility and the environmental stability of curcumin can be improved, the permeability of curcumin in intestinal cells can be enhanced, and the bioavailability of curcumin can be improved. Compared with synthetic polymers and other biological macromolecules, the protein has more advantages in the aspects of biocompatibility, environmental friendliness and the like. Wherein, the nanometer-scale protein carrier prepared by the nanometer technology is also beneficial to exerting the scale effect of the curcumin. Compared with animal protein, the plant protein has wide source, low price, renewable resources and considerable nutritive value, and is an ideal raw material of the protein-based nano delivery carrier. As the most widely used vegetable protein in the current food industry, the soybean protein has high market acceptability, rich sources, low price, rich essential amino acids and cholesterol-reducing effect, and is a protein with high application value.
Despite its considerable advantages, protein-based bioactive substance delivery vehicles suffer from certain disadvantages and problems, such as the tendency of hydrophobic regions in protein molecules to "hide" inside in protein dispersions, resulting in limited interaction with hydrophobic bioactive small molecules. And some methods have more complex using technology and higher cost, and do not accord with the environmental-friendly and green production principle of modern food industry. For example, chinese patent No. CN202010095347.4, which was filed on 2/17/2020, provides a method for embedding and slowly releasing curcumin in polyphenol-modified zein nanoparticles, which forms curcumin-loaded nanoparticles by self-assembly through an anti-solvent method, but the anti-solvent method consumes a large amount of organic reagents and pure water, thus causing burden to economic and social environments. In addition, the Chinese patent No. 202010747823.6, which is applied on 7/30/2020 and provided a preparation method of a nano-dispersion system loaded with curcumin by chondroitin sulfate and zein, and the method adopts an ultrasonic method and an anti-solvent method which are complex in technology and high in cost, so that the method is not suitable for wide popularization and application. In addition, the Chinese patent with the patent number of CN202110700961.3, which is applied on 21.6.2021, provides a method for preparing novel curcumin fat emulsion by enzyme-assisted emulsification, but the curcumin fat emulsion produced by the method has large particles, long enzymolysis time and lower curcumin embedding rate. Similarly, the Chinese patent No. 202110688741.3 applied on 21/6/2021 provides an albumin drug delivery system for treating myocardial damage caused by sepsis, the method is only simple treatment with a reducing agent, the protein spreading degree is limited, and the curcumin embedding rate is not improved to the maximum extent. Therefore, it is necessary to develop a simple and highly loaded embedding method.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a simple novel hydrophobic polyphenol embedding method with high loading capacity.
The invention utilizes alkaline pH to cooperate with reducing agent for treatment, so that the protein structure is developed to the maximum extent to effectively embed curcumin.
The technical scheme adopted by the invention for realizing the purpose is as follows: the preparation method of the protein nano-particles modified by the broken disulfide bonds in cooperation with alkaline pH is provided, and comprises the following specific steps:
s1, dispersion treatment: uniformly dispersing soy protein in water at a mass concentration of 2mg/mL, and keeping at 4 ℃ for 20h to ensure complete hydration to obtain a protein dispersion solution 1;
s2, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S1 (4 ℃, 8000-12000 Xg, 20-60 min), removing insoluble substances, and collecting supernatant to obtain a protein dispersion 2;
s3, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S2 to be alkaline, then dropwise adding dithiothreitol until the final concentration of the dithiothreitol is 2.5-40 mM, and continuously stirring, wherein the obtained solution is marked as protein dispersion liquid 3;
s4, dialysis treatment: and (5) dialyzing the protein dispersion liquid 3 obtained in the step (S3), and finally freeze-drying the obtained composite solution at (-40 ℃, 20Pa and 24h) to obtain the modified protein nanoparticles.
As an embodiment of the present invention, the step S3 specifically includes: and (4) adjusting the pH of the protein dispersion liquid 2 obtained in the step S2 to 12, then dropwise adding dithiothreitol until the final concentration of the dithiothreitol is 2.5-40 mM, and continuously stirring, wherein the obtained solution is marked as protein dispersion liquid 3.
In one embodiment of the present invention, the final concentration of dithiothreitol in step S3 is 10 mM.
As an embodiment of the present invention, the soy protein in step S1 is obtained by the following extraction method: adding deionized water into the degreased soybean meal according to the proportion of 1:10g/mL, adjusting the pH to 7.0-8.5 by adopting 1mol/L NaOH solution, and stirring for 2 hours at room temperature; centrifuging at 4 ℃ and 10000-12000 Xg for 30-40 min, and adjusting the pH of the supernatant obtained after centrifugation to 4-5 by using 1mol/L HCl; centrifuging at 4 ℃ at 7000-8000 Xg for 15-25 min, dissolving the precipitate obtained after centrifuging with deionized water, and adjusting the pH of the solution to 7.0-8.5; then freeze-drying to obtain the soybean protein. The freeze drying parameters are-40 to-80 ℃, the vacuum degree is 0.01 to 50Pa, and the drying time is 24 to 48 hours.
Another object of the present invention is to provide modified protein nanoparticles prepared by the above method.
Another object of the present invention is to provide the use of the modified protein nanoparticles as described above as a carrier in the preparation of hydrophobic polyphenol delivery systems.
Another object of the present invention is to provide a method for preparing soy protein-curcumin complex particles, comprising the steps of:
s1, dispersion treatment: uniformly dispersing soy protein in water at a mass concentration of 2mg/mL, and keeping at 4 ℃ for 20h to ensure complete hydration to obtain a protein dispersion solution 1;
s2, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S1 (4 ℃, 8000-12000 Xg, 20-60 min), removing insoluble substances, and collecting supernatant to obtain a protein dispersion 2;
s3, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S2 to be alkaline, then dropwise adding dithiothreitol until the final concentration of the dithiothreitol is 2.5-40 mM, and continuously stirring, wherein the obtained solution is marked as protein dispersion liquid 3;
s4, embedding treatment: uniformly mixing the protein dispersion liquid 3 obtained in the step S3 with an isovolumetric curcumin solution of 0.1-2 mg/mL, and adjusting the pH value to be neutral to obtain a soy protein-curcumin composite nanoparticle 4;
s5, dialysis treatment: and (4) dialyzing the soy protein-curcumin composite nano-particles obtained in the step (S4), and finally freeze-drying the obtained composite nano-particles (-40-80 ℃, the vacuum degree of 0.01-50 Pa and drying for 24-48 h) to obtain the soy protein-curcumin composite particles.
In one embodiment of the present invention, the embedding conditions in step S4 are as follows: and (4) mixing the protein dispersion liquid 3 obtained in the step (S3) with an equal volume of 0.1-2 mg/mL curcumin solution for 30min, and adjusting the pH value to 7 to obtain the soy protein-curcumin composite nano-particles 4.
In one embodiment of the present invention, the concentration of the curcumin solution in step S4 is 0.1 to 1 mg/mL.
Another object of the present invention is to provide the soy protein-curcumin complex particles prepared by the aforementioned method.
Another object of the present invention is to provide the use of the aforementioned soy protein-curcumin complex particles in the preparation of functional foods, pharmaceuticals and cosmetics.
The invention has the beneficial effects that:
1. the invention develops a simple and effective novel hydrophobic polyphenol embedding method. The invention provides a protein nanoparticle modified by a broken disulfide bond and alkaline pH and application thereof in a delivery system for delivering hydrophobic polyphenol. The clear cotton-shaped soybean protein-curcumin composite nano-particles are successfully prepared by adopting soybean protein as a wall material and curcumin as a hydrophobic polyphenol model and regulating self-assembly through disulfide bond breakage under an alkaline condition.
2. The method has higher embedding rate compared with the technology without reducing agent under higher curcumin concentration. And under the continuous illumination, the prepared soybean protein-curcumin composite particles still have good photostability, and can be used as a novel functional ingredient or carrying system for embedding, transferring and carrying hydrophobic polyphenol substances such as curcumin and the like. The stable clear transparent soy protein-curcumin composite nano-particles are obtained, the industrial production is easy to realize, and the method can be widely applied to the fields of functional foods, medicines, cosmetics and the like.
3. According to the invention, the protein nanoparticles are modified by utilizing the broken disulfide bonds in cooperation with alkaline pH, and specific parameters such as specific reducing agent concentration and specific pH are adopted, so that compared with the soybean protein-curcumin conjugate particles obtained by single alkalization treatment, the curcumin-modified alkaline compound nanoparticle has the advantages that the curcumin embedding rate is obviously improved, particularly the curcumin embedding rate at high concentration is improved, and an unexpected technical effect is achieved.
4. The embedding preparation method provided by the invention is simple, is easy to realize industrial production, and expands the application of the nano particles in the food industry.
Drawings
FIG. 1 is a visual appearance of the degree of development of a reducing agent-treated soybean protein under alkaline conditions obtained in example 1 of the present invention;
FIG. 2 shows the measurement results of the fluorescence intensity of the soybean protein treated with the reducing agent under alkaline conditions obtained in example 1 of the present invention;
FIG. 3 shows the results of the measurement of the embedding rate of the soy protein-curcumin complex particles obtained in example 2 of the present invention;
FIG. 4 is a visual appearance of the embedding rate of the soy protein-curcumin complex particles obtained in example 2 of the present invention;
fig. 5 is a measurement result of photostability of the soy protein-curcumin complex particles obtained in example 3 of the present invention;
fig. 6 is a measurement result of an embedding rate of the soybean protein-curcumin conjugate particles obtained in comparative example 1 of the present invention;
fig. 7 is a result of measuring photostability of the soy protein-curcumin conjugate particles obtained in comparative example 2 of the present invention.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1
S1, adding deionized water into the degreased soybean meal according to the proportion of 1:10(w/v, g/ml), adjusting the pH to 7.0 by adopting 1mol/L NaOH solution, stirring for 2h at room temperature, and centrifuging for 30min at the temperature of 4 ℃ and 10000 Xg; taking supernatant obtained after centrifugation, adjusting the pH to 4 with 1mol/L HCl, and centrifuging at 4 ℃ and 7000 Xg for 15 min; and (3) dissolving the precipitate obtained after centrifugation with deionized water, adjusting the pH value of the solution to 7.0, and freeze-drying the solution to obtain the soybean protein. Wherein the freeze drying parameters are-40 ℃, the vacuum degree is 20Pa and the drying time is 24 h;
s2, dispersion treatment: uniformly dispersing the soybean protein obtained in the step S1 in water at a mass concentration of 2mg/mL (w/w, g/g), and keeping the temperature at 4 ℃ for 20 hours to ensure complete hydration to obtain a protein dispersion liquid 1;
s3, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S2 (4 deg.C, 9000 Xg, 30min), removing insoluble substances, and collecting supernatant to obtain protein dispersion 2;
s4, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S3 to 12, then dropwise adding dithiothreitol with different amounts, and continuously stirring until the final concentration is 0-40 mM, wherein the obtained solution is marked as protein dispersion liquid 3;
s5, dialysis treatment: and (5) dialyzing the soybean protein dispersion liquid 3 obtained in the step (S4), and finally freeze-drying the obtained composite solution at (-40 ℃, 20Pa and 24h) to obtain the modified protein nanoparticles.
The soy protein treated with different concentrations of reducing agent under alkaline conditions prepared in this example was used to measure visual appearance and fluorescence intensity. Meanwhile, 160mM treated soy protein was taken as a control. The measurement results of the development degree visual appearance and the fluorescence intensity are respectively shown in fig. 1 and fig. 2, the soybean protein treated by 160mM reducing agent has obvious flocculation, which shows that the concentration of the reducing agent selected by the invention is reasonable, in addition, the fluorescence intensity of the alkalized soybean protein is obviously reduced (wherein, the concentration of the alkalized protein, namely dithiothreitol, in fig. 2 is 0mM), which shows that the structure is developed, and the fluorescence intensity reduction degree is increased and red shift occurs along with the increase of the concentration of the reducing agent, which shows that the structure is further enlarged to expose the internal chromophoric group and is close to the hydrophilic environment. Considering the measurement result and the cost problem, the concentration of 10mM reducing agent is selected for subsequent experiments.
Example 2
S1, adding deionized water into the degreased soybean meal according to the proportion of 1:10(w/v, g/ml), adjusting the pH to 7.0 by adopting 1mol/L NaOH solution, stirring for 2h at room temperature, and centrifuging for 30min at 4 ℃ and 10000 Xg. The supernatant obtained after centrifugation was adjusted to pH 4 with 1mol/L HCl and centrifuged at 7000 Xg for 15min at 4 ℃. And (3) dissolving the precipitate obtained after centrifugation with deionized water, adjusting the pH value of the solution to 7.0, and freeze-drying the solution to obtain the soybean protein. Wherein the freeze drying parameters are-40 ℃, the vacuum degree is 20Pa and the drying time is 24 h;
s2, dispersion treatment: uniformly dispersing the soybean protein obtained in the step S1 in water at a mass concentration of 2mg/mL (w/w, g/g), and keeping the temperature at 4 ℃ for 20 hours to ensure complete hydration to obtain a protein dispersion liquid 1;
s3, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S2 (4 deg.C, 9000 Xg, 30min), removing insoluble substances, and collecting supernatant to obtain protein dispersion 2;
s4, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S3 to 12, then dropwise adding dithiothreitol, and continuously stirring until the final concentration is 10mM, wherein the obtained solution is marked as protein dispersion liquid 3;
s5, embedding treatment: mixing the protein dispersion liquid 3 obtained in the step S4 with equal volume of 0.1-2 mg/mL of curcumin solutions with different concentrations for 30min, and adjusting the pH value to 7 to obtain soy protein-curcumin composite nanoparticles 4;
s6, dialysis treatment: and (4) dialyzing the soy protein-curcumin composite nano-particles 4 obtained in the step (S5), and finally freeze-drying the obtained composite solution (-40 ℃, 20Pa, 24h) to obtain the soy protein-curcumin composite particles.
The soy protein-curcumin complex particles prepared in this example were taken to be dissolved and then the embedding rate and visual appearance were determined. The results of the embedding rate and the visual appearance measurement are respectively shown in fig. 3 and fig. 4, compared with the soy protein-curcumin conjugate subjected to alkalization only in the comparative example 1 (fig. 6), the embedding rate of the soy protein-curcumin complex particles subjected to the reducing agent synergistic alkalization is higher in the range of 0.1-2 mg/mL of curcumin solution, and particularly for the curcumin concentration of 0.1-1mg/mL, the embedding rate almost reaches 100%. And as can be seen from fig. 4, the solubility of the soy protein-curcumin complex particles was also higher. Taking the measurement result into consideration, the curcumin concentration of 1mg/mL is selected for subsequent experiments.
Example 3
S1, adding deionized water into the degreased soybean meal according to the proportion of 1:10(w/v, g/ml), adjusting the pH to 7.0 by adopting 1mol/L NaOH solution, stirring for 2h at room temperature, and centrifuging for 30min at 4 ℃ and 10000 Xg. The supernatant obtained after centrifugation was adjusted to pH 4 with 1mol/L HCl and centrifuged at 7000 Xg for 15min at 4 ℃. And (3) dissolving the precipitate obtained after centrifugation with deionized water, adjusting the pH value of the solution to 7.0, and freeze-drying the solution to obtain the soybean protein. Wherein the freeze drying parameters are-40 ℃, the vacuum degree is 20Pa and the drying time is 24 h;
s2, dispersion treatment: uniformly dispersing the soybean protein obtained in the step S1 in water at a mass concentration of 2mg/mL (w/w, g/g), and keeping the temperature at 4 ℃ for 20 hours to ensure complete hydration to obtain a protein dispersion liquid 1;
s3, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S2 (4 deg.C, 9000 Xg, 30min), removing insoluble substances, and collecting supernatant to obtain protein dispersion 2;
s4, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S3 to 12, then dropwise adding dithiothreitol, and continuously stirring until the final concentration is 10mM, wherein the obtained solution is marked as protein dispersion liquid 3;
s5, embedding treatment: mixing the protein dispersion liquid 3 obtained in the step S4 with 2mg/mL of equal volume of curcumin solution for 5-60 min, and adjusting the pH value to 7 to obtain soy protein-curcumin composite nanoparticles 4;
s6, dialysis treatment: and (4) dialyzing the soy protein-curcumin composite nano-particles 4 obtained in the step (S5), and finally freeze-drying the obtained composite solution (-40 ℃, 20Pa, 24h) to obtain the soy protein-curcumin composite particles.
After the soy protein-curcumin complex particles prepared in this example were dissolved, the photostability after 60min after light irradiation was measured, as shown in fig. 5. Meanwhile, taking the soy protein-curcumin conjugate that had been alkalized only in comparative example 2 as a control (fig. 7), the photostability of the reducing agent-treated soy protein-curcumin complex particles under alkaline conditions was significantly higher than that of the untreated soy protein-curcumin mixture. Taking the measurement result into consideration, selecting 30min mixing time for subsequent experiments. In conclusion, the soy protein-curcumin composite particles obtained in the embodiment have higher stability.
Comparative example 1
S1, adding deionized water into the degreased soybean meal according to the proportion of 1:10(w/v, g/ml), adjusting the pH to 7.0 by adopting 1mol/L NaOH solution, stirring for 2h at room temperature, and centrifuging for 30min at 4 ℃ and 10000 Xg. The supernatant obtained after centrifugation was adjusted to pH 4 with 1mol/L HCl and centrifuged at 7000 Xg for 15min at 4 ℃. And (3) dissolving the precipitate obtained after centrifugation with deionized water, adjusting the pH value of the solution to 7.0, and freeze-drying the solution to obtain the soybean protein. Wherein the freeze drying parameters are-40 ℃, the vacuum degree is 20Pa and the drying time is 24 h;
s2, dispersion treatment: uniformly dispersing the soybean protein obtained in the step S1 in water at a mass concentration of 2mg/mL (w/w, g/g), and keeping the temperature at 4 ℃ for 20 hours to ensure complete hydration to obtain a protein dispersion liquid 1;
s3, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S2 (4 deg.C, 9000 Xg, 30min), removing insoluble substances from the soybean protein solution, and collecting supernatant to obtain protein dispersion 2;
s4, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S3 to 12, and marking the obtained solution as a protein dispersion liquid 3;
s5, embedding treatment: mixing the protein dispersion liquid 3 obtained in the step S4 with 0.1-2 mg/mL of equal volume of curcumin solution for 30min, and adjusting the pH value to 7 to obtain a soybean protein-curcumin mixed solution 4;
s6, freeze-drying treatment: and (4) freeze-drying the soybean protein-curcumin mixed solution 4 obtained in the step (S5) to (-40 ℃, 20Pa, 24h) to obtain the soybean protein-curcumin conjugate particles.
The embedding rate of the soybean protein-curcumin conjugate particles prepared in the comparative example is measured after being dissolved, and the result is shown in fig. 6, and the results show that the embedding rate of the soybean protein-curcumin complex particles treated by the reducing agent under the alkaline condition is higher than that of the comparative example, which indicates that the embedding rate can be effectively improved by the cooperation of broken disulfide bonds and alkaline pH modification.
Comparative example 2
S1, adding deionized water into the degreased soybean meal according to the proportion of 1:10(w/v, g/ml), adjusting the pH to 7.0 by adopting 1mol/L NaOH solution, stirring for 2h at room temperature, and centrifuging for 30min at 4 ℃ and 10000 Xg. The supernatant obtained after centrifugation was adjusted to pH 4 with 1mol/L HCl and centrifuged at 7000 Xg for 15min at 4 ℃. And (3) dissolving the precipitate obtained after centrifugation with deionized water, adjusting the pH value of the solution to 7.0, and freeze-drying the solution to obtain the soybean protein. Wherein the freeze drying parameters are-40 ℃, the vacuum degree is 20Pa and the drying time is 24 h;
s2, dispersion treatment: uniformly dispersing the soybean protein obtained in the step S1 in water at a mass concentration of 2mg/mL (w/w, g/g), and keeping the temperature at 4 ℃ for 20 hours to ensure complete hydration to obtain a protein dispersion liquid 1;
s3, centrifugal treatment: centrifuging the protein dispersion 1 obtained in step S2 (4 deg.C, 9000 Xg, 30min), removing insoluble substances, and collecting supernatant to obtain protein dispersion 2;
s4, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S3 to 12, and marking the obtained solution as a protein dispersion liquid 3;
s5, embedding treatment: mixing the protein dispersion liquid 3 obtained in the step S4 with 1mg/mL of equal volume of curcumin solution for 30min, and then adjusting the pH value to 7 to obtain a soybean protein-curcumin mixed solution 4;
s6, freeze-drying treatment: and (4) freeze-drying the soybean protein-curcumin mixed solution 4 obtained in the step (S5) to (-40 ℃, 20Pa, 24h) to obtain the soybean protein-curcumin conjugate particles.
The soy protein-curcumin conjugate particles prepared in this comparative example were dissolved and then measured for photostability, and the results are shown in fig. 7. Compared with the soy protein-curcumin conjugate, the degradation rate of the soy protein-curcumin complex particles treated by the reducing agent under the alkaline condition is slow, which indicates that the stability is higher. Protein nanoparticles modified by broken disulfide bonds in conjunction with basic pH are shown to be an effective method for steady-state delivery of hydrophobic polyphenols.
In summary, the preferred embodiments of the present invention are described above, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the scope of the present invention.
Claims (9)
1. A preparation method of modified protein nanoparticles is characterized by comprising the following steps:
s1, dispersion treatment: uniformly dispersing soybean protein in water at a mass concentration of 2mg/mL, and keeping the temperature at 4 ℃ for 20 hours to obtain a protein dispersion liquid 1;
s2, centrifugal treatment: centrifuging the protein dispersion liquid 1 obtained in the step S1, removing insoluble substances, and collecting supernatant to obtain a protein dispersion liquid 2;
s3, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S2 to 12, then dropwise adding dithiothreitol until the final concentration of the dithiothreitol is 2.5-40 mM, and continuously stirring, wherein the obtained solution is marked as protein dispersion liquid 3;
s4, dialysis treatment: and (5) dialyzing the protein dispersion liquid 3 obtained in the step (S3), and finally freeze-drying the obtained composite solution to obtain the modified protein nano-particles.
2. The method of claim 1, wherein the final concentration of dithiothreitol in step S3 is 10 mM.
3. The method according to claim 1 or 2, wherein the soy protein in step S1 is obtained by the following extraction method:
adding deionized water into the degreased soybean meal according to the proportion of 1:10g/mL, adjusting the pH to 7.0-8.5 by adopting 1mol/L NaOH solution, and stirring for 2 hours at room temperature; centrifuging at 4 ℃ at 10000-12000 Xg for 30-40 min, and adjusting the pH of the supernatant obtained after centrifugation to 4-5 by using 1 mol/LHCl; centrifuging at 4 ℃ at 7000-8000 Xg for 15-25 min, dissolving the precipitate obtained after centrifuging with deionized water, and adjusting the pH of the solution to 7.0-8.5; then freeze-drying to obtain the soybean protein.
4. A modified protein nanoparticle produced by the method of any one of claims 1 to 3.
5. Use of the modified protein nanoparticle of claim 4 as a carrier in the preparation of a hydrophobic polyphenol delivery system.
6. A preparation method of the soybean protein-curcumin composite particles is characterized by comprising the following steps:
s1, dispersion treatment: uniformly dispersing soy protein in water at a mass concentration of 2mg/mL, and keeping at 4 ℃ for 20h to ensure complete hydration to obtain a protein dispersion solution 1;
s2, centrifugal treatment: centrifuging the protein dispersion liquid 1 obtained in the step S1, removing insoluble substances, and collecting supernatant to obtain a protein dispersion liquid 2;
s3, unfolding processing: adjusting the pH of the protein dispersion liquid 2 obtained in the step S2 to 12, then dropwise adding dithiothreitol until the final concentration of the dithiothreitol is 2.5-40 mM, and continuously stirring, wherein the obtained solution is marked as protein dispersion liquid 3;
s4, embedding treatment: uniformly mixing the protein dispersion liquid 3 obtained in the step S3 with an isovolumetric curcumin solution of 0.1-2 mg/mL, and adjusting the pH value to be neutral to obtain a soy protein-curcumin composite nanoparticle 4;
s5, dialysis treatment: and (4) dialyzing the soy protein-curcumin composite nano-particles 4 obtained in the step (S4), and finally freeze-drying the obtained composite nano-particles to obtain the soy protein-curcumin composite particles.
7. The method according to claim 6, wherein the embedding conditions of step S4 are as follows: and (4) mixing the protein dispersion liquid 3 obtained in the step (S3) with an equal volume of 0.1-2 mg/mL curcumin solution for 30min, and adjusting the pH value to 7 to obtain the soy protein-curcumin composite nano-particles 4.
8. Soy protein-curcumin complex particles produced by the method of claim 6 or 7.
9. Use of the soy protein-curcumin complex particles of claim 8 in the preparation of functional foods, pharmaceuticals and cosmetics.
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