| Autor: |
Tan, Jin‐Chao, Tang, Hong‐Yan, Xu, Qing‐Ling, Zheng, Ying‐Min, Su, Dong‐Xiao, He, Shan, Zeng, Qing‐Zhu, Yuan, Yang |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Sep2022, Vol. 57 Issue 9, p6155-6164, 10p |
| Abstrakt: |
Summary: Selenium (Se) is an essential trace element in human health. In this article, egg white polypeptide (EWP) was used as the reducing agent and stabiliser to prepare a novel type of EWP‐selenium complex nanoparticles (EWP‐SeNPs). Particle size, morphology, FT‐IR, stability, and functional properties of EWP‐SeNPs were characterised. The results showed that EWP‐SeNPs were 30–50 nm in diameter and were spherical. The SeNPs complexed with the EWP through O‐ and N‐ containing groups. This reaction was entropy‐driven spontaneous and the binding force was mainly hydrophobic. The stability of EWP‐SeNPs was best at pH = 10. Moreover, EWP‐SeNPs showed significantly inhibitory effect on HepG‐2 cells in the range of 6.2500 to 50.0000 μg mL−1. Anti‐bacterial effect occurred when the concentration of EWP‐SeNPs was 1.2500 mg mL−1. This study would provide a green method for synthesising stable SeNPs, which was helpful for further evaluation in the food field. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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