文献类型：期刊文献

中文题名：壳聚糖-牡蛎肽纳米颗粒的构建、稳定性及体外模拟消化研究

英文题名：Construction, Stability, and in Vitro Simulated Digestion of Chitosan-Oyster Peptide Nanoparticles

作者：Zhao, Wang[1]; Yu, Xiongshen[1]; Chen, Zhongqin[1,2]; Chen, Ming[1,2]; Tan, Mingtang[1,2]; Gao, Jialong[1,2]; Zheng, Huina[1,2]; Cao, Wenhong[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2026

卷号：47

期号：15

起止页码：268

外文期刊名：Science and Technology of Food Industry

收录：EI(收录号：20263221267219)

语种：中文

外文关键词：Body fluids - Convergence of numerical methods - Decomposition - Diffusion in liquids - Diffusion in solids - Encapsulation - Fourier transform infrared spectroscopy - Ionic strength - Molluscs - Particle size - Particle size analysis - Scanning electron microscopy - Shellfish - Stability - X ray diffraction

外文摘要：To address the low bioavailability of oyster peptide (OP) after gastrointestinal digestion, this study optimized and investigated the preparation process and colloidal properties of chitosan-oyster peptide nanoparticles (CONP). The CONP were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction, with evaluations of their stability, simulated digestion characteristics, and release kinetics. Results indicated that the optimal preparation conditions were: Chitosan (CS) to sodium tripolyphosphate (TPP) mass ratio of 4.8:1, CS concentration of 2.4 mg/mL, CS to OP mass ratio of 1:2, and CS solution pH of 5.5. Under these conditions, the encapsulation efficiency reached 85.44%, with a particle size of 259.67 nm. The CONP formed amorphous nanoparticles primarily through electrostatic and hydrogen bonding interactions, exhibiting irregular elliptical shapes with geometric dimensions around 100 nm and uniform particle size distribution. The peak thermal decomposition temperature of encapsulated OP increased by 37 °C. After treatment with 200 mmol/L NaCl, a 90 °C water bath for 120 min, and pH2 PBS, the particle sizes of CONP were 709, 338, and 431 nm, respectively. After 360 min of continuous simulated gastrointestinal digestion, the cumulative release rate reached 70.80%. After 24 h of separate simulated gastric and intestinal digestion, the release rate in gastric fluid was significantly lower than in intestinal fluid. The formation mechanism and structural characteristics of CONP significantly enhanced its ionic strength stability, thermal stability, and pH responsiveness. It exhibited high stability in simulated gastric fluid following Fickian diffusion, while showing swelling behavior and following Super Case Ⅱ release in simulated intestinal fluid, with rapid release of OP. This study provides a theoretical foundation for the application of OP in functional food development. ? The Author(s) 2026.