Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Biomacromolecules. 2023 Mar 13;24(3):1532-1543. doi: 10.1021/acs.biomac.3c00063. Epub 2023 Feb 22.
Ovalbumin (OVA)/sodium carboxymethylcellulose (CMC) colloidal particles were prepared with different compactness and morphologies by regulating the interaction between proteins and polysaccharides during heating. Electrostatic interactions between the amine groups of OVA (-NH) and carboxyl groups of CMC (-COO) enhanced complex formation. The protein conformation change benefited the hydrophobic interaction between the particles. Proteins in colloidal particles were unfolded/folded under thermal induction to form aggregates having more β-sheet structures. When the OVA/CMC ratio was 1:2, the initially loosely connected OVA/CMC aggregation changed into a uniform sphere between 25 and 90 °C. The mass ratio of OVA to CMC within the final colloidal particle (90 °C) was about 1:1.4. The OVA/CMC particle stability was maintained with hydrogen bonding, hydrophobicity, and disulfide bond. When OVA levels were predominant, OVA and CMC developed an approximately hollow sphere. Moreover, the final colloidal particle composition showed the OVA-to-CMC ratio as 3:1 (w/w). OVA bound into colloidal particle pores to increase compactness. Moreover, OVA and CMC bound to the colloidal particle while the particle shrank, thereby increasing the compactness of colloidal particles. There was a significant decrease in ABTS scavenging activity of curcumin compared with that of the particles with a ratio of 1:2. Thus, the rational adjustment of the structure of colloidal particles could effectively enhance their functional characteristics, providing a new way for the controlled release of the active ingredients.
卵清蛋白（OVA）/羧甲基纤维素钠（CMC）胶体颗粒通过调节加热过程中蛋白质和多糖之间的相互作用，具有不同的紧密程度和形态。OVA 的氨基（-NH）和 CMC 的羧基（-COO）之间的静电相互作用增强了复合物的形成。蛋白质构象的变化有利于颗粒之间的疏水相互作用。胶体颗粒中的蛋白质在热诱导下展开/折叠，形成具有更多β-折叠结构的聚集体。当 OVA/CMC 比为 1:2 时，最初松散连接的 OVA/CMC 聚集物在 25 至 90°C 之间转变为均匀球体。最终胶体颗粒（90°C）中 OVA 与 CMC 的质量比约为 1:1.4。通过氢键、疏水性和二硫键维持 OVA/CMC 颗粒的稳定性。当 OVA 水平占优势时，OVA 和 CMC 形成近似的空心球体。此外，最终胶体颗粒的组成显示 OVA 与 CMC 的比例为 3:1（w/w）。OVA 结合到胶体颗粒的孔中以增加其紧密程度。此外，当颗粒收缩时，OVA 和 CMC 结合到胶体颗粒上，从而增加胶体颗粒的紧密程度。与 1:2 比例的颗粒相比，姜黄素的 ABTS 清除活性显著降低。因此，胶体颗粒结构的合理调整可以有效增强其功能特性，为活性成分的控制释放提供新途径。
