Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-25 DOI:10.1016/j.foodhyd.2024.110779

Nannan Chen , Baoyan Yang , Ranqi Ren , Qiqi Cai , Jiacheng Liu , Hongkun Cao , Yong Wang

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Abstract

Coacervation is a common phenomenon in plant proteins which however has yet been well recognized. This study systematically investigated the properties of soy glycinin coacervates, explored the wetting behavior between the condensates and oil droplets in order to obtain microcapsules with core-shell structure, and furthermore figured out the strategy to stabilize the condensate membranes. Fluidity of glycinin coacervates was characterized by viscosity and fluorescence recovery after photo bleaching which was highly dependent on solution parameters and intriguingly increased with prolonged time due to protein structure reorganization. Complete engulfment of oil droplets by coacervates leading to core-shell structure formation was achieved at salinity≥0.1M NaCl and pH ≥ 7 above room temperature. Core-shell structure could be preserved by membranization using liposome coating as it prevented the coalescence between coacervates. Condensate membranes were further hardened by a combination of physical and enzymatic crosslinking using calcium ions and transglutaminase respectively which enabled the microcapsules to survive in the gastric environment. This study is important as it paves way for fabricating well designed microcapsules based on the simple coacervation of plant proteins which are biocompatible and widely abundant.

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通过大豆蛋白简单共凝固法制造具有凝结物和脂质体复合膜的微胶囊

共凝结是植物蛋白中的一种常见现象，但尚未得到充分认识。本研究系统研究了大豆甘精凝聚物的性质，探讨了凝聚物与油滴之间的润湿行为，从而获得核壳结构的微胶囊，并进一步探索了稳定凝聚膜的策略。光漂白后的粘度和荧光恢复表征了甘精凝聚物的流动性，这与溶液参数有很大的关系，而且由于蛋白质结构重组，随着时间的延长，其流动性也会增加，这一点很有意思。在室温以上，盐度≥0.1M NaCl、pH 值≥7 时，共润湿剂可完全吞噬油滴，形成核壳结构。利用脂质体涂层进行膜化可保持核壳结构，因为它可防止凝聚液之间的凝聚。通过分别使用钙离子和转谷氨酰胺酶进行物理交联和酶交联，凝结膜进一步硬化，从而使微胶囊能够在胃环境中存活。这项研究非常重要，因为它为利用生物相容性好、含量丰富的植物蛋白进行简单的共凝，制造出设计精良的微胶囊铺平了道路。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.