Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-20 DOI:10.1016/j.foodhyd.2024.110866

Zhouyi Xiong , Te Yu , Jiran Lv , Jihui Wang , Xing Fu

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Abstract

The application of chitin has significantly expanded, particularly in the formulation of protein-based complexes stabilized by electrostatic interactions, which are crucial in the development of Pickering emulsions. This study systematically investigates how variations in pH affect the molecular structure, interfacial properties, and emulsifying performance of egg white protein (EWP) complexes with chitin nanofibers (ChNFs). The findings reveal that electrostatic interactions between ChNFs and EWP substantially influence the dispersion and morphology of the complexes across a pH range of 2.0–9.0. Spectral analysis indicates that the incorporation of ChNFs leads to a slight reduction in surface hydrophobicity and fluorescence intensity of EWP, enhancing the protein's structural flexibility. Additionally, adsorption kinetics and dilational viscoelasticity measurements demonstrate that ChNFs significantly increase EWP's equilibrium interfacial pressure (up to 25 mN/m) and viscoelastic modulus, indicating improved stability at the oil-water interface. Notably, emulsions stabilized by EWP/ChNF complexes at pH values between 5.0 and 7.0 exhibit a more uniform droplet size (approximately 200 nm) and enhanced stability, with turbidity measurements reaching maximum values of 0.85. These results underscore the potential of chitin nanofibers as sustainable emulsifiers in food applications, providing a viable alternative to synthetic emulsifiers.

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几丁质纳米纤维稳定酸洗乳剂与蛋清蛋白的相互作用：结构特征、界面特性和稳定性

几丁质的应用已经显著扩大，特别是在静电相互作用稳定的蛋白质基配合物的配方中，这对皮克林乳液的发展至关重要。本研究系统地研究了pH变化如何影响蛋清蛋白（EWP）与几丁质纳米纤维（ChNFs）配合物的分子结构、界面性质和乳化性能。结果表明，在pH值为2.0 ~ 9.0的范围内，chnf和EWP之间的静电相互作用对配合物的分散和形态有很大的影响。光谱分析表明，ChNFs的掺入使EWP的表面疏水性和荧光强度略有降低，增强了蛋白质的结构柔韧性。此外，吸附动力学和膨胀粘弹性测量表明，ChNFs显著提高了EWP的平衡界面压力（高达25 mN/m）和粘弹性模量，表明提高了油水界面的稳定性。值得注意的是，EWP/ChNF配合物在pH值为5.0和7.0之间稳定的乳剂表现出更均匀的液滴尺寸（约200 nm）和增强的稳定性，浊度测量值达到最大值0.85。这些结果强调了甲壳素纳米纤维作为可持续乳化剂在食品应用中的潜力，为合成乳化剂提供了可行的替代品。

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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.