Priprema nanočestica zeina i njihova primena kao funkcionalnih koloida

Biljni proteini, odnosno belančevine izolovane iz različitog biljnog materijala, poseduju odličan potencijal za primenu u proizvodnji, ali i pakovanju hrane. Oni poseduju različite funkcionalne osobine, kao što su sposobnost emulgovanja, stabilizovanja pene, geliranja, formiranja omotača i filmova itd., što im omogućava primenu u prehrambenoj i farmaceutskoj industriji. Zein je biljni protein, koji se može naći u žitaricama, a osnovni izvor ovog proteina je kukuruz (Zea mays). Zein nije rastvoran u vodi, a za njegovo rastvaranje najčešće se koristi razblaženi etanol. Smanjenjem koncentracije etanola u rastvoru zeina, bilo da se to postiže dodatkom nerastvarača ili uklanjanjem etanola (isparavanjem), zein može formirati različite koloidne strukture, koje pokazuju veliki potencijal za primenu u prehrambenoj industriji. Osobine ovih struktura zavise od načina pripreme, ali se na njih može uticati i dodatkom drugih materija u toku procesa pripreme. Stoga, osnovni cilj istraživanja u okviru ove disertacije bio je da se ispita mogućnost i uslovi formiranja nanočestica zeina i kompozitnih nanočestica zein/prirodna smola, kao i mogućnost primene takvih nanočestica za inkapsulaciju lipofilne aktivne supstance, odnosno za formiranje filmova zeina. Nanočestice (NČ) zeina (Z) i kompozitne nanočestice zein/šelak (Z/Š) i zein/kalafonijuim (Z/K) pripremane su metodom (ko)precipitacije usled smanjenja rastvorljivosti, gde su se etanolni rastvori makromolekula mešali sa vodom kao nerastvaračem. Ispitani su uslovi pripreme nanočestica zeina na njihove koloidne osobine. Pripremljene nanočestice karakterisane su primenom različitih metoda (dinamičko rasipanje svetla, elektroforetska pokretljivost, SEM). Takođe, ispitane su interakcije gume arabike (GA) sa Z i Z/K nanočesticama, upotrebom različitih tehnika, kao što su dinamičko rasipanje svetla i izotermalna mikrokalorimetrija. Ispitana je mogućnost inkapsulacije lipofilne aktivne supstance u Z i Z/K nanočesticama, primenom metode kopr
Plant proteins, i.e. proteins isolated from various plant materials, have excellent potential for use in food production, but also in food packaging. They possess various functional properties, such as emulsifying, foam stabilizing, gelling, coating, and film-forming properties, which allow them to be used in the food and pharmaceutical industries. Zein is a plant protein, which can be found in cereals, and the main source of this protein is corn (Zea mays). Zein is not soluble in water, and dilute ethanol is most often used to dissolve it. By reducing the concentration of ethanol in the zein solution, whether this is achieved by adding non–solvents or removing ethanol (evaporation), zein can form various colloidal structures, which show great potential for use in the food industry. The properties of these structures depend on the method of preparation, but they can also be influenced by the addition of other substances during the preparation process. Therefore, the main goal of the research within this dissertation was to examine the possibility and conditions of formation of zein nanoparticles and zein/natural resin composite nanoparticles, as well as the possibility of using such nanoparticles for encapsulation of lipophilic active substance, as well as for zein film formation. Zein (Z) nanoparticles and zein/shellac (Z/Š) and zein/rosin (Z/K) composite nanoparticles were prepared by the antisolvent (co)precipitation method, where ethanolic solutions of macromolecules were mixed with water as a non-solvent. The influence of the zein nanoparticles' preparation parameters on their colloidal properties was examined. Prepared nanoparticles were characterized by the application of different methods (dynamic light scattering, electrophoretic mobility, scanning electron microscopy). Also, interactions of gum arabic (GA) with Z and Z/K nanoparticles were investigated, using various techniques, such as dynamic light scattering and isothermal microcalorimetry. The possibil