{"title":"将单体球蛋白转化为酸洗颗粒以稳定纳米乳:海藻糖的作用","authors":"Wen Han , Tong-Xun Liu , Chuan-He Tang","doi":"10.1016/j.foodhyd.2023.108687","DOIUrl":null,"url":null,"abstract":"<div><p><span>Monomeric globulins have been widely employed in food-grade nanoemulsion<span> preparation owing to their outstanding emulsification performance. However, a limitation to stabilize nanoemulsions during storage exists when using monomeric globulin as sole emulsifier, mainly due to the low structural stability of protein during emulsification and at water-oil interface. In the current work, an efficient strategy to fabricate ultra-stable protein-based nanoemulsions was proposed through the incorporation of </span></span>trehalose<span> to enhance the structural stability of bovine serum albumin (as a model monomeric globulin) in the aqueous phase. The as-prepared nanoemulsions exhibited a high stability against droplet flocculation<span> and coalescence during emulsification and upon long-term storage. Further analyses indicated that the presence of trehalose could form a “shell” structure around protein particles to protect protein against denaturation, unfolding and aggregation during microfluidization. The globulins in trehalose-rich system could behave as a kind of soft nanoparticles with a strong structural integrity and were unaffected by adsorption at the interface. Moreover, the existence of abundant aggregated trehalose greatly favored protein diffusion and adsorption and contributed to more balanced protein wettability, thus allowing monomeric globulins to stabilize more interfaces with Pickering effect. The findings are of value for providing a strategy to prepare stable nanoemulsion using monomeric globulins as the sole emulsifier by simply transforming monomeric globulins into Pickering nanoparticles with the addition of trehalose.</span></span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Transforming monomeric globulins into pickering particles to stabilize nanoemulsions: Contribution of trehalose\",\"authors\":\"Wen Han , Tong-Xun Liu , Chuan-He Tang\",\"doi\":\"10.1016/j.foodhyd.2023.108687\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>Monomeric globulins have been widely employed in food-grade nanoemulsion<span> preparation owing to their outstanding emulsification performance. However, a limitation to stabilize nanoemulsions during storage exists when using monomeric globulin as sole emulsifier, mainly due to the low structural stability of protein during emulsification and at water-oil interface. In the current work, an efficient strategy to fabricate ultra-stable protein-based nanoemulsions was proposed through the incorporation of </span></span>trehalose<span> to enhance the structural stability of bovine serum albumin (as a model monomeric globulin) in the aqueous phase. The as-prepared nanoemulsions exhibited a high stability against droplet flocculation<span> and coalescence during emulsification and upon long-term storage. Further analyses indicated that the presence of trehalose could form a “shell” structure around protein particles to protect protein against denaturation, unfolding and aggregation during microfluidization. The globulins in trehalose-rich system could behave as a kind of soft nanoparticles with a strong structural integrity and were unaffected by adsorption at the interface. Moreover, the existence of abundant aggregated trehalose greatly favored protein diffusion and adsorption and contributed to more balanced protein wettability, thus allowing monomeric globulins to stabilize more interfaces with Pickering effect. The findings are of value for providing a strategy to prepare stable nanoemulsion using monomeric globulins as the sole emulsifier by simply transforming monomeric globulins into Pickering nanoparticles with the addition of trehalose.</span></span></p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23002333\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23002333","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Transforming monomeric globulins into pickering particles to stabilize nanoemulsions: Contribution of trehalose
Monomeric globulins have been widely employed in food-grade nanoemulsion preparation owing to their outstanding emulsification performance. However, a limitation to stabilize nanoemulsions during storage exists when using monomeric globulin as sole emulsifier, mainly due to the low structural stability of protein during emulsification and at water-oil interface. In the current work, an efficient strategy to fabricate ultra-stable protein-based nanoemulsions was proposed through the incorporation of trehalose to enhance the structural stability of bovine serum albumin (as a model monomeric globulin) in the aqueous phase. The as-prepared nanoemulsions exhibited a high stability against droplet flocculation and coalescence during emulsification and upon long-term storage. Further analyses indicated that the presence of trehalose could form a “shell” structure around protein particles to protect protein against denaturation, unfolding and aggregation during microfluidization. The globulins in trehalose-rich system could behave as a kind of soft nanoparticles with a strong structural integrity and were unaffected by adsorption at the interface. Moreover, the existence of abundant aggregated trehalose greatly favored protein diffusion and adsorption and contributed to more balanced protein wettability, thus allowing monomeric globulins to stabilize more interfaces with Pickering effect. The findings are of value for providing a strategy to prepare stable nanoemulsion using monomeric globulins as the sole emulsifier by simply transforming monomeric globulins into Pickering nanoparticles with the addition of trehalose.
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.