Feiyang Li,Yaqiong Zhang,Xiaomin Tang,Peize Song,Lijing Su,Junfeng Fan
This study aimed to improve the emulsifying properties of microcrystalline cellulose by carboxylating (CC) and bridging to hydrophobic oat globule peptides (HP) via Ca 2+ (CC-Ca-HP). FTIR and XRD spectra analysis proved the successful attachment of HP to CC through a salt bridge. The Ca 2+ -bridging significantly changed the particle characteristics of CC-Ca-HP, including particle size, ζ-potential, and wettability. The Ca 2+ -bridged composite CC-Ca-HP demonstrated remarkable emulsifying stability compared with the nonbridged blend (CC–HP). Further analysis of the steady flow characteristics and dynamic viscoelastic properties revealed a network structure formed in the CC-Ca-HP emulsion. Moreover, the CC-Ca-HP emulsion showed a marked release of free fatty acids, increased bioaccessibility of zeaxanthin in the simulated gastrointestinal digestion, and less oil oxidation under the accelerated oxidation condition, indicating that the stable structure of CC-Ca-HP imparted by Ca 2+ -bridging prevented the aggregation of oil droplets as collision occurred under the harsh gastric conditions.
Strong hydrophilicity of polysaccharide and physicochemical instability of peptides limit application of polysaccharide-peptide mixtures in food industry. In this study, a natural resource platform of polysaccharide-peptide conjugates was constructed through Maillard reaction from chitosan and casein hydrophobic peptide. By choosing the molecular weight and deacetylation degree of chitosan and other reaction parameters, the conjugated chitosan-peptides possess extensive HLB values from 6 to 14 were obtained with grafting degree of 3.10%–15.08%. The conjugates have gained dramatically improved emulsifying ability, and endowed the emulsion higher antioxidant capacity than the peptide, chitosan and the mixture of peptide-chitosan has. Emulsions prepared with all conjugates exhibited long-term stability and strengthened tolerance towards temperature and electrolyte stimuli. This stable emulsion system also provided an effective encapsulation, protection and controlled release of curcumin, which may provide a method for transfer polysaccharides to stable emulsifiers with broader HLB values and application.
Xinyu Meng,Huan Liu,Xinyu Dong,Qiqi Wang,Yongmei Xia,Xueyi Hu
Polymeric Pickering emulsifiers may bring new insights to emulsion theory and practice due to their soft characters. Herein, a group of soft Pickering emulsifiers, chitosan-casein hydrophobic peptides nanoparticles (CS-CHP NPs) were prepared with a non-covalent anti-solvent procedure. The CS-CHP NPs provided the contact angles of 37.2°-87.4°, stabilizing O/W or W/O emulsions with enhanced thermal stability , endowing the emulsion with pH and CO 2 /N 2 responsiveness. The emulsifying behavior and mechanism presented by CS-CHP NPs were different from that of ordinary hard Pickering emulsifiers, where the appropriate contact angle was 37.2° instead of 87.4° for stabilizing O/W emulsions. Moreover, the nanoparticles possess antioxidant , antibacterial activities and excellent biocompatibility. DPPH and ABTS scavenging activity of the CS-CHP NPs were >220% of that of CS NPs. The last, the emulsion provided high-efficient encapsulation of curcumin , making the soft Pickering emulsifiers a group candidate for drug delivery in food , cosmetics and pharmaceutical industry .
危险品化学品经营许可证（带存储）