Epicatechin gallate-mediated modulation of zein self-assembly and air-water interfacial properties of zein nanoparticles

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-07 DOI:10.1016/j.foodhyd.2025.111519

Xiujuan Chen , Kaili Nie , Lixin Ma , Xiaoqiang Chen

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引用次数: 0

Abstract

The role of polyphenols in regulating protein self-assembly behavior and interfacial characteristics has attracted considerable interest in recent years. This study investigated the effects of epicatechin gallate (ECG) on the behavior of nanoparticles formed by zein during self-assembly using the antisolvent method, as well as the properties of the resulting nanoparticles at the air-water interface. The findings revealed that ECG significantly influenced the microstructure and air-water interfacial characteristics of zein nanoparticles by modulating the assembly process. Unmodified zein nanoparticles displayed strong inter-particle interactions, resulting in the formation of large aggregates and increased surface hydrophobicity. The incorporation of ECG enhanced the surface charge of zein nanoparticles and reduced their size and surface hydrophobicity. Furthermore, the reduced interaction forces among ECG-modified zein nanoparticles facilitated the development of hysteresis in the Langmuir-Blodgett interfacial membrane. This enhancement improved their adsorption, penetration, and rearrangement at the air-water interfacial, as demonstrated by dynamic droplet analysis. Notably, the results of the stability analysis and Lissajous plots indicated that moderate ECG concentrations (zein/ECG mass ratios of 80:1 and 40:1) enhanced the storage stability of zein nanoparticles and their stabilization at the air-water interface. Conversely, higher ECG concentrations (zein/ECG mass ratios of 5:1 and 2:1) destabilized this stability. These findings indicate that the concentration of ECG regulated the self-assembly behavior of zein in the formation of nanoparticles using the antisolvent method. This in turn, modulated the microstructure of the nanoparticles and their rheological properties at the air-water interface.

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表儿茶素没食子酸盐介导的玉米蛋白自组装和玉米蛋白纳米颗粒空气-水界面性质的调节

近年来，多酚在调节蛋白质自组装行为和界面特性中的作用引起了人们的广泛关注。本研究研究了表儿茶素没食子酸酯（ECG）对玉米蛋白自组装过程中形成的纳米粒子行为的影响，以及所形成的纳米粒子在空气-水界面上的性能。结果表明，心电图通过调节玉米蛋白纳米颗粒的组装过程，显著影响其微观结构和空气-水界面特性。未经修饰的玉米蛋白纳米颗粒表现出强烈的颗粒间相互作用，导致形成大聚集体和增加表面疏水性。心电图的掺入增强了玉米蛋白纳米颗粒的表面电荷，减小了其尺寸和表面疏水性。此外，在Langmuir-Blodgett界面膜中，减少了电位修饰的玉米蛋白纳米颗粒之间的相互作用力，促进了滞后性的发展。动态液滴分析表明，这种增强改善了它们在空气-水界面的吸附、渗透和重排。值得注意的是，稳定性分析和Lissajous图结果表明，适度的ECG浓度（玉米蛋白/ECG质量比为80:1和40:1）增强了玉米蛋白纳米颗粒的储存稳定性及其在空气-水界面的稳定性。相反，较高的ECG浓度（玉米蛋白/ECG质量比为5:1和2:1）会破坏这种稳定性。这些结果表明，在反溶剂法制备纳米颗粒过程中，心电浓度对玉米蛋白的自组装行为有调节作用。这反过来又调节了纳米颗粒的微观结构及其在空气-水界面的流变性能。

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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.