Zein self-assembled nanoparticles (Z-NPs) are an excellent delivery carrier for bioactive components. However, the poor stability of its application in the food industry is the main problem. This paper focused on the self-assembly force of Z-NPs and the factors affecting the stability of Z-NPs. Meanwhile, the modification methods of zein and its interaction with food additives were analyzed. Additionally, its application in the field of food preservation was reviewed. The main interactions between zein and polyphenols encompass hydrogen bonding, non-covalent interactions, and hydrophobic interactions. Besides, the interactions with polysaccharides involve both covalent and non-covalent interactions. Furthermore, the protein interactions entail hydrophobic interactions, electrostatic interactions, hydrogen bonds, and π-π stacking. The primary driving forces governing zein self-assembly encompass electrostatic interactions, hydrogen bonding, van der Waals forces, hydrophobic interactions, and π-π stacking. Meanwhile, functionalized Z-NPs can be used in the food preservation industry to prolong the shelf life of food.

中文翻译：

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玉米醇溶蛋白自组装纳米粒子的作用力及功能材料在食品保鲜中的应用


玉米醇溶蛋白自组装纳米颗粒 （Z-NPs） 是生物活性成分的出色递送载体。然而，其在食品工业中的应用稳定性差是主要问题。本文重点介绍了 Z-NPs 的自组装力以及影响 Z-NPs 稳定性的因素。同时，分析了玉米醇溶蛋白的改性方法及其与食品添加剂的相互作用。此外，还综述了其在食品保鲜领域的应用。玉米醇溶蛋白和多酚之间的主要相互作用包括氢键、非共价相互作用和疏水相互作用。此外，与多糖的相互作用涉及共价和非共价相互作用。此外，蛋白质相互作用包括疏水相互作用、静电相互作用、氢键和 π-π 堆积。控制玉米醇溶蛋白自组装的主要驱动力包括静电相互作用、氢键、范德华力、疏水相互作用和π π堆叠。同时，功能化的 Z-NPs 可用于食品保鲜行业，以延长食品的保质期。