College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC.
Int J Biol Macromol. 2024 Oct;278(Pt 1):134561. doi: 10.1016/j.ijbiomac.2024.134561. Epub 2024 Aug 8.
Pickering emulsions were co-stabilized by nanoliposome (NL) and thermally denatured ovalbumin (DOVA) based on the induction of OVA with strong particle characteristics through thermal denaturation. DOVA-NL particles were spherical and their sizes were mainly distributed between 50 and 100 nm. The surface tension and interfacial tension of DOVA-NL were significantly reduced, and the surface hydrophobicity, amphiphilicity and free -SH content of DOVA were enhanced after complexation with NL. The content of α-helix and β-sheet in DOVA decreased, whereas the content of β-turn and random coil increased after complexation with NL. Hydrophobic interactions, hydrogen bonding and electrostatic forces played a vital role in the interactions between NL and DOVA, leading to conformational changes in DOVA. The number of binding sites between NL and DOVA was more than one, and the interaction between NL and DOVA was exothermic and spontaneous. The emulsification index showed that DOVA-NL-stabilized Pickering emulsions (DNPE) were significantly more stable than DOVA-stabilized emulsions. DOVA-NL particles adsorbed at the oil-water interface and the droplet size of DNPE was smaller than that of DOVA-stabilized emulsions. This study suggests that it may be an effective strategy to improve the stability of Pickering emulsions through co-stabilization with NL and DOVA.
Pickering 乳液通过热变性使 OVA 具有强烈的颗粒特性，从而与纳米脂质体（NL）共同稳定。OVA-NL 颗粒呈球形，粒径主要分布在 50 至 100nm 之间。OVA-NL 复合物的表面张力和界面张力显著降低，表面疏水性、两亲性和游离-SH 含量增强。与 NL 复合后，OVA 的α-螺旋和β-折叠含量降低，β-转角和无规卷曲含量增加。疏水相互作用、氢键和静电力在 NL 和 DOVA 之间的相互作用中起着至关重要的作用，导致 DOVA 的构象发生变化。NL 和 DOVA 之间的结合位点多于一个，NL 和 DOVA 之间的相互作用是放热和自发的。乳化指数表明，OVA-NL 稳定的 Pickering 乳液（DNPE）比 DOVA 稳定的乳液更加稳定。DNPE 中的 DOVA-NL 颗粒吸附在油水界面上，并且其粒径小于 DOVA 稳定的乳液。本研究表明，通过与 NL 和 DOVA 共同稳定，可能是提高 Pickering 乳液稳定性的有效策略。
