Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem. 2025 Jan 15;463(Pt 3):141426. doi: 10.1016/j.foodchem.2024.141426. Epub 2024 Sep 24.
This research aimed to develop a desolvation and 1,2-benzenedialdehyde crosslinking method to prepare crosslinked gelatin substances for emulsion stabilization. The oligo-gelatin conjugates and poly-gelatin nanoparticles could be formed at the 1,2-benzenedialdehyde concentration of 50 g/L and ≥ 150 g/L, respectively. The formation mechanism involved intra/inter-molecular amine-benzenedialdehyde-thiol and amine-benzenedialdehyde-amine crosslinking reactions. With increasing 1,2-benzenedialdehyde preparation concentrations (50-450 g/L), the crosslinked gelatin substance sizes increased from 81.5 ± 20.1 nm to 105.5 ± 20.8 nm in the dried state, and increased (from 35 ± 8 nm to 220 ± 36 nm) then decreased to 115 ± 28 nm in the water. Furthermore, the fish oil emulsions stabilized by the crosslinked gelatin substances showed different creaming stability: 250 g/L (43.5 ± 1.5 %) > 350 g/L (41.4 ± 1.0 %) > 450 g/L (37.5 ± 2.2 %) > 150 g/L (11.2 ± 0.4 %) > 50 g/L (0.0 ± 0.0 %). The results suggested this method was useful for preparing oligo-gelatin conjugates and poly-gelatin nanoparticles to stabilize traditional and Pickering emulsions, respectively.
本研究旨在开发一种去溶剂化和 1,2-苯二醛交联方法，以制备用于乳液稳定的交联明胶物质。分别在 1,2-苯二醛浓度为 50 g/L 和≥150 g/L 时，可以形成寡聚明胶缀合物和多聚明胶纳米颗粒。形成机制涉及内/分子间胺-苯二醛-硫醇和胺-苯二醛-胺交联反应。随着 1,2-苯二醛制备浓度（50-450 g/L）的增加，交联明胶物质的粒径从干燥状态下的 81.5±20.1nm 增加到 105.5±20.8nm，然后增加（从 35±8nm 增加到 220±36nm），然后减少到 115±28nm。此外，由交联明胶物质稳定的鱼油乳液表现出不同的乳状液稳定性：250 g/L（43.5±1.5%）>350 g/L（41.4±1.0%）>450 g/L（37.5±2.2%）>150 g/L（11.2±0.4%）>50 g/L（0.0±0.0%）。结果表明，该方法可用于分别制备寡聚明胶缀合物和多聚明胶纳米颗粒，以稳定传统乳液和 Pickering 乳液。
