Gong Huan, Chen Lijia, Kan Guangyi, Zhang Wenjie, Qian Qiqi, Wang Xichang, Zhong Jian
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.
Curr Res Food Sci. 2024 Dec 18;10:100961. doi: 10.1016/j.crfs.2024.100961. eCollection 2025.
In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0-12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m/g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m/g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5-40 g/L), the emulsion viscosity increased (163 ± 9-422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2-7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%-13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0-0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.
在本研究中，使用了三种类型的苯二醛（1,2-、1,3-和1,4-苯二醛）来制备苯二醛交联的明胶纳米颗粒，并对1,2-苯二醛交联的明胶纳米颗粒进行了研究，以稳定负载鱼油的Pickering乳液。纳米颗粒的制备取决于pH值和交联剂类型。在三种苯二醛以及pH值为3.0-12.0的范围内，1,2-苯二醛和pH值为12.0时诱导产生的纳米颗粒数量最多。交联的明胶纳米颗粒（10纳米尺度）在水中可聚集形成更大的纳米颗粒（数百纳米尺度）。与明胶相比，苯二醛交联导致明胶纳米颗粒的乳化性能较低（EAI：10.2±0.3 m/g；ESI：69.7±3.6分钟），而明胶的乳化性能为（EAI：30.9±0.6 m/g；ESI：267.8±2.0分钟）。随着明胶纳米颗粒浓度（5-40 g/L）的增加，乳液粘度增加（在60 rpm转速下为163±9-422±3 mPa·s），界面张力降低（10.3±0.2-7.2±0.2 mN/m），并且在第21天时乳析指数降低（42.1%±0.7%-13.3%±0.8%）。较高的氯化钠浓度（0.0-0.8 mol/L）会导致乳液稳定性降低，甚至出现明显的相分离（0.8 mol/L的氯化钠）。因此，在开发基于乳液的食品时应谨慎考虑添加氯化钠。这项工作为蛋白质纳米颗粒的开发和应用提供了有用的信息。
