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Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer

文献类型： 外文期刊

作者： Lin, Jiawei 1 ; Meng, Hecheng 1 ; Yu, Shujuan 1 ; Wang, Zhiming 1 ; Ai, Chao 1 ; Zhang, Tao 1 ; Guo, Xiaoming 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou 510640, Peoples R China

3.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

4.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China

关键词： Pickering emulsion; Genipin; Sugar beet pectin; Core-shell nanostructure; Self-supporting appearance

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 112 卷

页码：

收录情况： SCI

摘要： Food-grade polysaccharide-protein based nanoparticles receive considerable interest in food, pharmaceutical and cosmetic industries as Pickering emulsion stabilizer to satisfy the need of safety and emulsifying functionality. Here, we reported a type of novel sugar beet pectin-bovine serum albumin conjugate nanoparticles (S-BNPs) with a mean size of similar to 180 nm that were fabricated by the genipin-crosslinking strategy followed by facile ultrasonication. The as-prepared S-BNPs mainly consisted of 35.2% polysaccharide and 58.4% protein, showing a core-shell nanostructure with SBP chains surrounding the inner protein core, as unveiled by analyses of atomic force microscopy and transmission electron microscopy. S-BNPs had excellent colloidal stability under various pH (4.0-12.0) and ionic strength (mu, 0-500 mM) conditions. When used at a concentration (c) of 0.5 wt%, S-BNPs well stabilized Pickering emulsions (from creamed to gel-liked high internal phase emulsions/HIPEs) with different droplet characteristics and visual appearances with a maximum oil volume fraction (Phi) up to 0.84. At a lower c of 0.25 wt%, S-BNPs stabilized Pickering emulsions with a maximum Phi up to 0.70. Rheology measurements indicated that a higher c strengthened the stiffness of HIPEs (Phi = 0.80), thereby endowing the gel-like HIPEs with a self-supporting appearance. Owing to its unique nanostructure, S-BNPs displayed desirable emulsification properties at a wide range of pH (5.0-12.0) and mu (0-500 mM), whereas the two control samples, Crosslinked-BSA and SBP-BSA-Complex (electrostatically bound at pH 4.5), showed inferior emulsification properties in long-term storage, pH, and mu testings. In the repetitive freeze/thaw-induced demulsification cycles, a representative S-BNPs stabilized HIPE was re-emulsified 5 times. Altogether, this work demonstrates that the genipin-crosslinking is feasible to synthesize S-BNPs as an edible Pickering emulsion stabilizer for food and relating industries.

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