Mechanisms behind the changes in zein colloidal composite nanoparticles under different mass ratios and pH conditions

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-12-15 Epub Date: 2024-11-24 DOI:10.1016/j.lwt.2024.117106
Sara Esteghlal , Masoud Riazi , Abdo-Reza Nekoei , Mehrdad Niakousari , Seyed Mohammad Hashem Hosseini
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Abstract

The hydrophobicity of zein (Z) makes it a candidate for encapsulating hydrophobic compounds and stabilizing Pickering emulsions. However, the high aggregation tendency of Z colloidal particles has limited its applications. Using an available and low-cost hydrophilic biopolymer to coat Z colloidal particles is an efficient way to increase their applications. In this work, the aggregation of Z particles was modulated by incorporating Farsi gum (FG), an emerging hydrocolloid with attractive characteristics, into the colloidal particles. Z/water-soluble portion of FG (WFG) particles were fabricated at pH range of 3–7 and 10:1–1:2 mass ratios using an anti-solvent procedure and then characterized. Zeta potential values indicated that in the presence of WFG, the colloidal stability of the particles increased. At higher pH values (pH 7), the Z:WFG (1:1) colloidal particles were smaller than the Z particles. Although WFG incorporation decreased the interfacial adsorption rate of particles due to the higher molecular weight and viscosity of the system, both Z and Z:WFG particles could efficiently reduce interfacial tension. The interfacial layer films developed by Z (pH 4) and Z: WFG (pH 4) particles revealed non-Newtonian and dominant viscouse (G″>G′) characters. This work can help to design Pickering emulsions using alcohol-soluble-based particles.
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玉米蛋白胶体复合纳米颗粒在不同质量比和pH条件下变化的机理
玉米蛋白(Z)的疏水性使其成为包封疏水化合物和稳定皮克林乳液的候选物。然而,Z胶粒子的高聚集倾向限制了它的应用。利用现有的低成本亲水生物聚合物包覆Z胶粒子是增加其应用的有效途径。在这项工作中,通过将Farsi gum (FG),一种新兴的具有吸引力特征的水胶体,加入胶体颗粒中来调节Z粒子的聚集。采用反溶剂法,在pH值为3 ~ 7、质量比为10:1 ~ 1:2的条件下制备了Z/水溶性FG (WFG)颗粒,并进行了表征。Zeta电位值表明,在WFG的存在下,颗粒的胶体稳定性提高。在较高的pH值(pH 7)下,Z:WFG(1:1)的胶体颗粒小于Z颗粒。虽然WFG的加入降低了颗粒的界面吸附速率,因为体系的分子量和粘度更高,但Z和Z:WFG颗粒都能有效地降低界面张力。由Z (ph4)和Z: WFG (ph4)颗粒形成的界面膜呈现出非牛顿和显性黏性(G″>;G’)特征。这项工作可以帮助设计使用醇溶基颗粒的皮克林乳液。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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