pH对酪蛋白-葡聚糖共聚物胶束结构和性质的影响

asein micelle as a natural nano-capsular vehicle for nutraceuticals, has the properties of low solubility and emulsion ability at pH near the isoelectric point. The casein-dextran conjugates via Maillard reaction is expected to overcome these problems. In this work, the aggregation behavior and pH dependence of casein-dextran conjugates separated through ultrafiltration were explored by using fluorescence spectroscopy and dynamic light scattering. The results showed that casein-dextran conjugates began to self-assemble when the concentration of casein exceeded 0.4 mg/mL. The conjugate micelles had compact structure or relative loose structure at different pH conditions. The structures of micelles at pH near isoelectric point were the most compact, and presented good stability which was due to the steric hindrance. Meanwhile, emulsion properties revealed that the emulsifying activity and emulsion stability of the conjugate micelles were increased by 3.17 times and 4.33 times at pH near the isoelectric point, respectively. Therefore, the pH dependence of casein-dextran conjugate micelles might provide more choice for the use in the field of nutraceutical nanocarriers.