The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Abstract

The interaction mechanism between liposomes (Lips) and whey protein isolates (WPI) with different mass ratios was explored in this paper. After binding with different concentration of Lips, the changes in hydrophilic and hydrophobic regions of WPI were investigated with fluorescein isothiocyanate (FITC) and pyrene fluorescence probes. The spatial structure changes of WPI were further characterized by differential scanning calorimetry, Fourier transform infrared spectroscopy, and circular dichroism. The results indicated that the structure of WPI was changed due to binding with Lips in hydrophilic and hydrophobic groups. The binding process might result in the migration, recombination, and alignment of WPI and Lip groups. Moreover, the oil‐water interfacial tension with WPI decreased from 9.20 mN/m to 3.29 mN/m upon increasing the Lip‐to‐WPI ratio. This work suggests that the physiochemical properties of Lip–WPI complexes could be manipulated by adjusting the Lip‐to‐WPI ratio. This study shed some light on the mechanism explanation of the WPI structural changes due to the interaction with Lips during food processing.

Zein/fucoidan‐coated phytol nanoliposome: preparation, characterization, physicochemical stability, in vitro release, and antioxidant activity

“…What is more, this interaction reduced molecular chain mobility of nanoliposomes to compact and rigidize the structure 21 . The phenomenon was in line with prior studies, where the decomposition temperature of fucoidan coated nanoliposomes 59 and whey protein coated nanoliposomes 60 were higher than only nanoliposomes.…”

Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation

“…Changes in the FTIR band shape, shift, or intensity indicate the occurrence of intermolecular interactions. Three polysaccharides, ALG, XG, and CMC, have characteristic bands at 3269.8, 3300.4, and 3335.9 cm –1 , respectively, which belong to the stretching vibration of hydroxyl (O–H) groups, stretching vibration peaks at 1592.8, 1602.8, and 1588.1 cm –1 assigned to carbonyl (CO) in carboxylate anion (COO – ), and C–O stretching bands at 1409.3, 1046.6, and 1414.5 cm –1 . For the WPIF-ALG, WPIF-XG, and WPIF-CMC composites, the O-H bands changed at 3273.5, 3273.3, and 3272.7 cm –1 , respectively, near those of WPIFs, which had a highly ordered hydrogen bond network, suggesting the formation of hydrogen bonds in the composites.…”

Improving the encapsulation of β‐carotene by nanoliposomes via potato starch/whey protein coating

“…Some studies showed that the combination of PS and NL can improve the physicochemical properties of NL (Fang et al ., 2020; Xu et al ., 2023). Whey protein (WP), a kind of protein extracted from milk, is extensively employed as a protein supplement and a functional additive in the food industry (Chen et al ., 2021). WP with a large number of charged groups is more water‐soluble and less likely to cause allergic reactions compared to other commonly used proteins (such as ovalbumin and soy protein isolate).…”