Zein is the major storage protein in corn, which comprises 45 to 50 percent of corn protein. This protein is a biodegradable and biocompatible material extracted from renewable plant sources. Desirable characteristics of Zein have led to its use in food and pharmaceutical industries. On the other hand, sucrose is a common disaccharide used in the food industry, which studies have shown that it can increase solubility and stability of proteins and stabilize proteins against thermal denaturation. In this study, the effect of sucrose on the structure and shape of zein nanoparticles was investigated by DLS and SEM electron microscopy methods and antioxidant activity was investigated by DPPH antioxidant test. The results showed that zein nanoparticles alone have relatively good antioxidant properties, but production of zein nanoparticles in the presence of sucrose decreases its antioxidant activity. SEM images showed the spherical shape of zein nanoparticles. The decrease in mean particle diameter and increase in zeta potential after adding sucrose to zein nanoparticles was observed by DLS studies. Therefore, it can be said that sucrose increases the stability of zein nanoparticles by reducing the particle size and zeta potential, but it also changes nanoparticle properties.
