Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-07-26 DOI:10.1016/j.foodhyd.2024.110469

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Abstract

The interaction between proteins and polysaccharides can enhance emulsion stability, with different polysaccharides exerting varying effects on protein emulsification. This study examined the effects of a cationic polysaccharide (chitosan, CS) and anionic polysaccharides (κ-carrageenan, κ-C; ι-carrageenan, ι-C; and λ-carrageenan, λ-C) on the stability of myosin Pickering emulsions (PEs). Adding these polysaccharides increased myosin composite particles' particle size and potential. The particle size of myosin-polysaccharide complexes with κ-C was 1, 574 nm, while the complex with CS was 2, 043 nm, larger than those formed with the others. The addition of polysaccharides also made myosin more hydrophilic. Molecular dynamics simulations and experimental results showed that stable complexes were formed between polysaccharides and myosin through hydrogen bonds, van der Waals forces, electrostatic interactions, and hydrophobic interactions. The particle size distribution of myosin-polysaccharide PEs displayed a unimodal distribution. The myosin-κ-C PE was smaller than the others, whereas the myosin-CS PE was larger due to emulsion droplet aggregation. The four polysaccharides stabilized the myosin PEs through electrostatic interactions, with the stability ranking as follows: κ-C > ι-C > λ-C > CS. These findings demonstrate that polysaccharides can improve the stability of myosin emulsions and help develop proteoglycan polymer-stabilized emulsions.

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使用多糖-肌球蛋白复合物的新型 Pickering 乳剂：多糖类型的影响

蛋白质与多糖之间的相互作用可增强乳液的稳定性，不同的多糖对蛋白质乳化的影响各不相同。本研究考察了阳离子多糖（壳聚糖，CS）和阴离子多糖（κ-卡拉胶，κ-C；ι-卡拉胶，ι-C；和λ-卡拉胶，λ-C）对肌球蛋白皮克林乳剂（PE）稳定性的影响。添加这些多糖可增加肌球蛋白复合颗粒的粒径和电位。与κ-C形成的肌球蛋白-多糖复合物的粒径为1 574 nm，而与CS形成的复合物的粒径为2 043 nm，均大于与其他物质形成的复合物。多糖的加入还使肌球蛋白具有更强的亲水性。分子动力学模拟和实验结果表明，多糖与肌球蛋白之间通过氢键、范德华力、静电作用和疏水作用形成了稳定的复合物。肌球蛋白-多糖 PE 的粒度分布呈单峰分布。肌球蛋白-κ-C聚乙烯比其他聚乙烯小，而肌球蛋白-CS聚乙烯由于乳液液滴聚集而较大。四种多糖通过静电作用稳定肌球蛋白 PE，其稳定性排序如下：κ-C > ι-C > λ-C > CS。这些研究结果表明，多糖能提高肌球蛋白乳液的稳定性，有助于开发蛋白聚糖聚合物稳定乳液。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.