Sun Chengyi, Du Kai, Zhu Zhijie, Wang Caihong, He Zhaoxian, Hu Yuqing, Xie Qingling, Du Xianfeng
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.
Int J Biol Macromol. 2025 Apr;302:140560. doi: 10.1016/j.ijbiomac.2025.140560. Epub 2025 Feb 2.
This study aimed to the fabrication of high internal phase Pickering emulsions (HIPEs) via regulating the complexation of starch nanoparticles (SNPs) with soy protein isolate (SPI) at the oil-water interface. The formation of SNPs-SPI complexes was driven by the electrostatic adsorption and hydrogen bond interactions, which enhanced the biphasic wettability and reduced the interfacial tension. The SNPs-SPI complexes exhibited the superior emulsifying properties compared to those of SPI, with the SNPs3-SPI achieving the highest emulsion activity index (EAI, 65.67 m/g) and emulsion stability index (ESI, 138.48 min). The rheological measurement revealed that the HIPEs stabilized by SNPs-SPI complexes (SNPs-SPI-E) exhibited the higher viscoelastic and gel-like structure than those of HIPEs stabilized by SPI (SPI-E). The adsorption of SNPs at the oil-water interface endowed the SNPs-SPI-E with higher encapsulation efficiency of curcumin (83.19 %-92.37 %) than that of SPI-E (75.42 %), which impeded the degradation and oxidation of curcumin. Moreover, the SNPs-SPI-E possessed the excellent storage and thermal stabilities than those of SPI-E. The curcumin encapsulated in SNPs-SPI-E exhibited the increased bioaccessibility, with SNPs3-SPI-E reaching the highest value of 38.92 %. This research would be beneficial to development of SNPs-SPI complexes interface for stabilizing HIPEs and modulating the encapsulation of bioactive ingredients.
本研究旨在通过调控淀粉纳米颗粒（SNPs）与大豆分离蛋白（SPI）在油水界面的络合作用来制备高内相Pickering乳液（HIPEs）。SNPs-SPI络合物的形成是由静电吸附和氢键相互作用驱动的，这增强了双相润湿性并降低了界面张力。与SPI相比，SNPs-SPI络合物表现出优异的乳化性能，其中SNPs3-SPI的乳液活性指数（EAI，65.67 m/g）和乳液稳定性指数（ESI，138.48 min）最高。流变学测量表明，由SNPs-SPI络合物稳定的HIPEs（SNPs-SPI-E）比由SPI稳定的HIPEs（SPI-E）表现出更高的粘弹性和凝胶状结构。SNPs在油水界面的吸附赋予SNPs-SPI-E比SPI-E更高的姜黄素包封效率（83.19 %-92.37 %），这阻碍了姜黄素的降解和氧化。此外，SNPs-SPI-E比SPI-E具有更好的储存稳定性和热稳定性。封装在SNPs-SPI-E中的姜黄素表现出更高的生物可及性，其中SNPs3-SPI-E达到最高值38.92 %。本研究将有助于开发用于稳定HIPEs和调节生物活性成分包封的SNPs-SPI络合物界面。
