This work was supported by the Startup funds from University of Connecticut, Storrs. The SEM, TEM, and DSC studies were performed using the facilities in the UConn/FEI Center for Advanced Microscopy and Materials Analysis (CAMMA).
机构署名：
本校为第一机构
院系归属：
食品科学与工程学院
摘要：
In this study, pectin was applied as a carbohydrate-based coating to improve physicochemical stability of sodium caseinate/zein (CZ) complex protein nanoparticles. Pectin coating was achieved via a pH- and heating-induced facile electrostatic adsorption process. The effect of pectin coating was tested on two different nanoparticle structures, i.e. solid and hollow CZ nanoparticles. The inter- and intra-molecular interactions between proteins and pectin were characterized by Fourier transform infrared and fluorescence spectroscopy. Pectin coating significantly improved the stability of nanopart...
