College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China.
Key Laboratory of Environment Correlative Dietology , Huazhong Agricultural University, Ministry of Education , Wuhan 430070 , China.
J Agric Food Chem. 2018 Jul 5;66(26):6832-6839. doi: 10.1021/acs.jafc.8b00503. Epub 2018 Jun 21.
For this work, the aim was to investigate the adsorption of the tannic acid (TA)/sodium caseinate (SC) nanocomplexes at the air/water interface and then to research its relationship with foam properties. First, nanocomplexes were prepared in a different mass ratio of TA and SC. The bulk behavior of nanocomplexes was evaluated by dynamic light scattering (DLS), signal-intensifying fluorescence probe (ANS), etc. As the concentration of TA increased, the z-average siameter ( D ) of TA/SC nanocomplexes decreased gradually and the negative charge increased. Meanwhile, the surface hydrophobicity ( S) of the SC also decreased after the addition of TA. The interfacial properties were determined by dynamic surface tension and dilational rheology. The presence of polyphenols decreased the surface pressure (π) that resulted in poor foamability. However, the elastic ( E) component of the dilational modulus of films also increased as polyphenols concentration increased, which gave rise to admirable foam stability. The contribution of polyphenols to stabilize foam columns may be caused by interfacial interaction between proteins and polyphenols.
这项工作旨在研究单宁酸（TA）/ 酪蛋白酸钠（SC）纳米复合物在气/水界面的吸附情况，然后研究其与泡沫性能的关系。首先，以不同的 TA 和 SC 质量比制备纳米复合物。通过动态光散射（DLS）、信号增强荧光探针（ANS）等方法评估纳米复合物的体相行为。随着 TA 浓度的增加，TA/SC 纳米复合物的 z 均粒径（D）逐渐减小，带电量增加。同时，加入 TA 后 SC 的表面疏水性（S）也降低。通过动态表面张力和扩张流变学测定界面性能。多酚的存在降低了表面压力（π），导致起泡性变差。然而，随着多酚浓度的增加，薄膜扩张模量的弹性（E）分量也增加，从而赋予了令人钦佩的泡沫稳定性。多酚对稳定泡沫柱的贡献可能是由于蛋白质和多酚之间的界面相互作用。
