Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
Food Chem. 2024 Dec 1;460(Pt 2):140536. doi: 10.1016/j.foodchem.2024.140536. Epub 2024 Jul 26.
This study explored the relationship between the interfacial behavior of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex (LF-EGCG) and the stability of high internal phase Pickering emulsions (HIPPEs). The formation of covalent bond between lactoferrin and polyphenol was verified by the increase in molecular weight. In LF-EGCG group, the surface hydrophobicity, interfacial pressure, and adsorption rate were decreased, while the molecular flexibility, interfacial film viscoelasticity, and interfacial protein content were increased. Meanwhile, LF-EGCG HIPPE possessed reduced droplet size, increased ζ-potential and stability. Rheology showed the viscoelasticity, structural recovery and gel strength of LF-EGCG HIPPE were improved, giving HIPPE inks better 3D printing integrity and clarity. Moreover, the free fatty acids (FFA) release of LF-EGCG HIPPE (62.6%) was higher than that of the oil group (50.1%). Therefore, covalent treatment effectively improved the interfacial properties of protein particles and the stability of HIPPEs. The macroscopic properties of HIPPEs were positively regulated by the interfacial properties of protein particles. The result suggested that the stability of emulsions can be improved by regulating the interfacial properties of particles.
本研究探讨了乳铁蛋白-(-)-表没食子儿茶素没食子酸酯共价复合物（LF-EGCG）的界面行为与高内相比Pickering 乳液（HIPPE）稳定性之间的关系。通过分子量的增加验证了乳铁蛋白和多酚之间形成共价键。在 LF-EGCG 组中，表面疏水性、界面压力和吸附速率降低，而分子柔韧性、界面膜粘弹性和界面蛋白含量增加。同时，LF-EGCG HIPPE 的液滴尺寸减小，ζ-电位和稳定性增加。流变学表明，LF-EGCG HIPPE 的粘弹性、结构恢复和凝胶强度得到改善，使 HIPPE 油墨具有更好的 3D 打印完整性和清晰度。此外，LF-EGCG HIPPE（62.6%）的游离脂肪酸（FFA）释放量高于油相（50.1%）。因此，共价处理有效改善了蛋白质颗粒的界面性能和 HIPPE 的稳定性。蛋白质颗粒的界面性能对 HIPPE 的宏观性能具有正向调节作用。结果表明，通过调节颗粒的界面性能可以提高乳液的稳定性。
