Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum

Liu

et al. 2023

Polymers

Self Cite

Supramolecular structures obtained from protein–polysaccharide association may be applied to encapsulate bioactive compounds or to improve the physical stability and texture properties of colloid–based products. In this study, the interaction of 0.1 wt% soybean trypsin inhibitor (STI) with different concentrations of chitosan (CS) in aqueous solutions was investigated under different pH by the analysis of state diagram, turbidity, zeta potential, spectroscopy, and microstructure; the protective effect of STI–CS complex coacervates on STI stability in simulated gastric juice was also discussed. The results suggested that interactions between STI and CS could form soluble/insoluble complexes mainly through hydrophobic interactions (pH 4.0) or electrostatic interactions (pH 6.0). The CD spectra showed that the secondary structure of STI did not change significantly when CS with the same charge was mixed with STI, and the secondary structure of STI was slightly changed when CS with the opposite charge was mixed with STI. Simulated gastric digestion experiments showed that the complex formed by non-covalent bonding had a protective effect on the active protein. This study provides information about the effect of different CS concentrations and pH values on the formation of complexes of CS and STI in an aqueous solution and provides theoretical references for the construction of supramolecular-structured carrier substances based on CS and STI.

Section: Resultsmentioning

confidence: 74%

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Liu

et al. 2023

Polymers

Self Cite

“…When the concentration of was 4 g L −1 , the average particle size was the smallest (4.49 ± 0.02 μm), indicating that the emulsification of the emulsion was the best and the emulsion state was the most stable. This may be due to the fact that the XG and WPI composite reduced interfacial tension 19,20 …”

Section: Resultsmentioning

confidence: 99%

“…This may be due to the fact that the XG and WPI composite reduced interfacial tension. 19,20 The zeta potential can reflect the electrostatic interaction between particles in the emulsion dispersion system. Usually, the larger the absolute value of the zeta potential, the stronger the electrostatic repulsion between droplets, which is conducive to the stability of the whole system.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO₃ loaded solid‐in‐oil‐in‐water emulsion during simulated in vitro digestion

et al. 2023

J Sci Food Agric

BACKGROUND In most regions around the globe, average dietary calcium intake is relatively low. Consumers increasingly supplement calcium with milk. However, commercial high‐calcium milk has the problem of low calcium bioaccessibility. This study was to explore calcium fortified milk containing calcium carbonate (CaCO3) loaded solid‐in‐oil‐in‐water emulsion as a potential novel calcium fortified milk with higher calcium bioaccessibility. RESULTS The CaCO3 loaded solid‐in‐oil‐in‐water (S/O/W) emulsion with good physical stability (zeta potential −33.34 ± 0.96 mV, mean particle size 4.49 ± 0.02 μm) and high calcium bioaccessibility (32.34%) was prepared when the concentration of xanthan gum was 4 g L−1. Furthermore, the physicochemical properties and gastrointestinal fate of calcium fortified milk (calcium contents, 1.25 mg mL−1, 1.35 mg mL−1, and 1.45 mg mL−1) with different proportions of CaCO3 loaded S/O/W emulsion and pure milk were investigated. The calcium fortified milk (calcium content, 1.25 mg mL−1) with a small amount of CaCO3 loaded S/O/W emulsion did not significantly affect the physicochemical properties of pure milk and had similar rheological properties and higher calcium bioaccessibility to commercial high‐calcium milk. Excessive calcium ion (Ca2+) weakens the electrostatic interaction of milk sample system and causes aggregation of colloidal particles, which was attributed to more insoluble calcium soap formation. CONCLUSION This study showed that the S/O/W emulsion delivery system improved the dispersion stability and bioaccessibility of CaCO3. These findings contribute to the development of calcium fortified milk with improved physicochemical properties and higher calcium bioaccessibility. © 2023 Society of Chemical Industry.

“…X-ray diffraction analysis was used to characterize that the CaCO 3 was embedded in the S/O/W emulsions, and the results were shown in Figure 8A . XRD analysis showed that the CaCO 3 was calcite structure, and the diffraction peaks were 23, 29, 36, 39, 43, 47.5, and 48.5, respectively ( 31 ). The NaCas (W 1 phase) diffraction peaks were 10 and 20, respectively.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions

Cao

2022

Front. Nutr.

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO3 in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO3 in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.