Interaction between Gemini Dodecyl O-Glucosides-Based Multilayer Vesicles and beta-Lactoglobulin: The Dominant Role of Surface Charge
文献类型： 外文期刊
作者： Feng, Jin 1 ; Xu, Lujing 1 ; Wang, Hua 3 ; Liu, Songbai 1 ;
作者机构： 1.Zhejiang Univ, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, Dept Food Sci & Nutr,Fuli Inst Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agrofood Proc, Dept Funct Food & Bioact Cpds, Nanjing 210014, Jiangsu, Peoples R China
3.Zhejiang Univ, Ctr Anal & Measurement, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China
关键词： multilayer niosomal vesicles; BLG-vesicle interaction; steady-state fluorescence; isothermal titration calorimetry; protein precipitation
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2019 年 67 卷 3 期
页码：
收录情况： SCI
摘要： Novel Gemini dodecyl O-glucoside-based primary, secondary, and tertiary vesicles were developed in this work utilizing layer-by-layer deposition of polysaccharides (e.g., sodium carboxymethyl cellulose and chitosan), and their interaction with beta-lactoglobulin (BLG) was carefully investigated. The increase of polysaccharide layers on primary vesicles led to a monotonic increase in size and consecutive reversal of surface charge. Polysaccharide deposition significantly retarded the vesicle aggregation and degradation of entrapped catechin laurate during storage. Steady-state fluorescence, isothermal titration calorimetry, and protein precipitation analyses revealed the surface charge dependence of the interactions between vesicles and a model milk protein BLG, which were much stronger when they were charged oppositely than when they presented the same type of surface charge. It was highlighted that the surface charge of vesicles could be tuned by differently charged coatings to accommodate to that of the milk proteins in the food matrix. This work will contribute to the practical application of niosomal vesicles loaded with bioactive compounds to fortify dairy products.
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