分别制备 1,2-苯二醛交联的低聚明胶缀合物和高分子明胶纳米颗粒，以分别稳定传统乳液和 Pickering 乳液。
Preparation of 1,2-benzenedialdehyde-crosslinked oligo-gelatin conjugates and poly-gelatin nanoparticles to stabilize traditional and Pickering emulsions, respectively.
机构信息
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.
出版信息
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。
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