Li Bojia, Wang Xinyi, Gao Jin, Liang Hongshan, Wu Di, Chu Shang, Zhu Xiangwei, Zhou Bin
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China.
J Sci Food Agric. 2024 Jan 30;104(2):643-654. doi: 10.1002/jsfa.12953. Epub 2023 Sep 13.
Interface modification driven by supramolecular self-assembly has been accepted as a valuable strategy for emulsion stabilization enhancement. However, there has been a dearth of comparative research on the effect of simple complexation and assembly from the perspective of the responsible mechanism.
The present study selected zein and tannic acid (TA) as representative protein and polyphenol modules for self-assembly (coined as TA-modified zein particle and TA-zein complex particle) to explore the surface properties and interfacial behavior, as well as the stability of constructed Pickering emulsions to obtain the regulation law of different modification methods on the interfacial behavior of colloidal particles. The results demonstrated that TA-modified zein colloidal particles potentially improved the emulsifying properties. When the TA concentration was 3 mmol L , the optimized TA-modified zein particle was nano-sized (109.83 nm) and had advantageous interfacial properties, including sharply reduced surface hydrophobicity, as well as a low diffusion rate at the oil/water interface. As a result, the shelf life of Pickering emulsion containing 50% oil phase was extended to 90 days.
Through multi-angled research on the properties of the interfacial membrane, improvement of emulsion stability was a result of the formation of viscoelastic interfacial film that resulted from the decrease of absorption rate between particles and interface. Using refined regulation to investigate the role of different sample preparation methods from a mechanistic perspective. Overall, the present study has provided a reference for TA to regulate the surface properties and interface behavior of zein colloidal particles, enriched the understanding of colloidal interface assembly, and provided a theoretical basis for the quality control of interface-oriented food systems. © 2023 Society of Chemical Industry.
由超分子自组装驱动的界面修饰已被认为是增强乳液稳定性的一种有价值的策略。然而，从作用机制的角度来看，关于简单络合和组装效果的比较研究却很匮乏。
本研究选择玉米醇溶蛋白和单宁酸（TA）作为自组装的代表性蛋白质和多酚模块（命名为TA修饰的玉米醇溶蛋白颗粒和TA-玉米醇溶蛋白复合颗粒），以探索其表面性质和界面行为，以及构建的Pickering乳液的稳定性，从而获得不同修饰方法对胶体颗粒界面行为的调控规律。结果表明，TA修饰的玉米醇溶蛋白胶体颗粒可能改善了乳化性能。当TA浓度为3 mmol·L时，优化后的TA修饰玉米醇溶蛋白颗粒为纳米尺寸（109.83 nm），具有有利的界面性质，包括表面疏水性急剧降低，以及在油/水界面处的低扩散速率。结果含50%油相的Pickering乳液的保质期延长至90天。
通过对界面膜性质的多角度研究，乳液稳定性的提高是颗粒与界面间吸附速率降低导致形成粘弹性界面膜的结果。从机理角度采用精细调控来研究不同样品制备方法的作用。总体而言，本研究为TA调控玉米醇溶蛋白胶体颗粒的表面性质和界面行为提供了参考，丰富了对胶体界面组装的认识，并为面向界面的食品体系的质量控制提供了理论依据。© 2023化学工业协会。
