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Physicochemical properties and antibacterial application of silver nanoparticles stabilized by whey protein isolate

Food Bioscience 2022年第2期46卷 498-506页

作者： Aoqiong Zeng Beibei Wang Cheng Zhang Ruijin Yang Shuhuai Yu Wei Zhao State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University1800 Lihu AvenueWuxiJiangsu214122PR China National Engineering Research Center for Functional Food Jiangnan University1800 Lihu AvenueWuxiJiangsu214122PR China

Nano metal materials have been widely explored to be applied in medical,environmental,and material *** these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicrobial *** researchers are keen on the development of the biologically friendly capping reagents for the synthesis of AgNPs,instead of unfriendly organic *** this study,the liquid chemical reduction method was used to synthesize AgNPs with edible whey protein isolate(WPI)as a capping *** WPI-AgNPs had a broad size distribution(average diameter of 138.6 nm),and their dimensions could be readily controlled in the range of 22.5-149.6 nm by introducing different concentrations of ***,it was confirmed that WPI-AgNPs were formed through two mechanisms,which were respectively reduced in situ(without the addition of NaCl)and ex situ(in presence of NaCl)to yield silver *** WPI-AgNPs synthesized in presence of 10 mM of NaCl as mediation reagent were stable at room temperature or 4℃ up to 3 ***,the synthesized WPI-AgNPs had a good antibacterial activity toward pathogens including Gram-negative *** and Gram-positive *** results shed light on method and capping reagent to stabilize silver nanoparticles,which highlighted the potential of WPI and chloride in metal nanoparticle synthesis.

关键词： Silver nanoparticles Whey protein isolate Chloride liquid chemical reduction method

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