베타락토글로불린 나노입자의 구조 및 화학적 특성 연구
Structure and Chemical Properties of Beta-Lactoglobulin Nanoparticles
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초록
GRAS (generally recognized as safe) 하며 열에 민감한 기능성 물질의 전달체로 이용될 수 있는 beta-lactoglobulin (β-Lg) 나노입자 연구는 건강 기능성 유식품 개발에 기여 할 수 있다. 본 연구에서는 protein self-assembly 방법을 이용하여 β-Lg나노입자를 제조하고, 투과 전자 현미경과 분광광도계를 이용하여 β-Lg나노입자 제조 공정요인에 따른 나노입자의 구조 형태 및 화학적 특성 연구가 수행 되었다. 65℃ 열처리 온도와 1mM CaCl₂에서는 β-Lg나노입자가 형성 되지 않았다. 그러나 CaCl₂농도가 2mM에서 5mM로 증가 함 에 따라 나노입자 형성이 관찰 되었고 그 입자 크기도 점차 증가함을 알 수 있었다. 또한 CaCl₂농도가 증가 할수록 turbidity 값이 증가하였다. 이러한 CaCl₂농도 증가에 따른 나노입자의 구조적 변화는 β-Lg와 Ca² 사이의 정전기적 상호작용이 중요한 요인임을 알 수 있었다. 열처리 온도가 55℃에서 85℃로 증가함에 따라 β-Lg나노입자 크기가 증가 하였고, 이러한 열처리 온도 증가에 따른 나노입자의 구조적 변화는 β-Lg의 내부 free sulfhydryl 기와 관련된 분자간의 disulfide 결합이 입자형성에 관여함 을 알 수 있었다. 결론적으로 나노입자 형성과 입자크기 조절에는 CaCl₂농도와 열처리 온도가 중요한 요인임을 알 수 있었다.검색어 - 베타락토글로불린, 나노입자, 투과전자현미경
Abstract
The objectives of this research were to produce β-lactoglobulin (β-Lg) nanoparticles and investigate structural and chemical properties of β-Lg on various processing variables. Transmission electron microscope and UV-visible spectrophotometer were used to measure structural and chemical properties of β-Lg nanoparticles. No nanoparticle was formed with 1 mM CaCl₂treatment while nanoparticles were formed with 2, 4, and 5 mM CaCl2. An increase of the particle size was observed in β-Lg nanostructures when the concentration of CaCl₂ used to form β-Lg nanoparticles increased. The turbidity increased as the concentration of CaCl₂ increased from 0 to 5 mM indicating that the size of the aggregates increased. There was an increase of particles size in β-Lg nanostructures as heating temperatures increased from 55 to 85℃. The absorbance of β-Lg in the presence of 5,5´-dithiobis(2-nitrobenzoic acid) increased with an increase in heating temperature indicating intermolecular disulfide interaction can be involved to form β-Lg nanoparticles. In conclusions, CaCl₂ concentration and heating temperature were key processing parameters in the formation and size of β-Lg nanoparticles.
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