Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
复制标题
氢键玉米醇溶蛋白/单宁酸复合胶粒制备Pickering乳液凝胶
DOI：
10.1021/acs.jafc.5b03113
复制
发表时间：
2015-08-26
影响因子：
6.1
通讯作者：
Yang, Xiao-Quan
中科院分区：
文献类型：
--
作者：
Zou, Yuan;Guo, Jian;Yang, Xiao-Quan
食品级胶体颗粒和复合物是通过调节大分子和天然小分子之间的非共价相互作用而形成的，可以以安全和可持续的方式开发为新型功能性成分。基于玉米醇溶蛋白与单宁酸（TA）在乙醇水溶液中的氢键作用，采用简单的抗溶剂法制备了一种新型玉米醇溶蛋白/TA复合胶体颗粒（ZTP）。采用一步均质法成功制备了高油体积分数（phi（oil）> 50%）的Pickering乳液凝胶。圆二色性（CD）和小角X射线散射（SAXS）测量用于表征玉米醇溶蛋白/TA复合物在乙醇溶液中的结构，清楚地表明TA结合引起玉米醇溶蛋白的构象变化，而不会改变其超分子结构在pH 5.0和中间TA浓度下。因此，所得到的ZTP已经调整到接近中性的润湿性（θ（ow）类似于86度）并且增强了界面反应性，但没有显著降低的表面电荷。这些允许ZTP稳定油滴并进一步引发交联以在油滴和蛋白质颗粒之间和周围形成连续网络，从而形成稳定的Pickering乳液凝胶。观察到液滴的油-水表面上的逐层（LbL）界面结构，这暗示了通过调节疏水蛋白质和天然多酚之间的非共价相互作用来制造分级界面微结构的可能性。
Food-grade colloidal particles and complexes, which are formed via modulation of the noncovalent interactions between macromolecules and natural small molecules, can be developed as novel functional ingredients in a safe and sustainable way. For this study was prepared a novel zein/tannic acid (TA) complex colloidal particle (ZTP) based on the hydrogen-bonding interaction between zein and TA in aqueous ethanol solution by using a simple antisolvent approach. Pickering emulsion gels with high oil volume fraction (phi(oil) > 50%) were successfully fabricated via one-step homogenization. Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements, which were used to characterize the structure of zein/TA complexes in ethanol solution, clearly showed that TA binding generated a conformational change of zein without altering their supramolecular structure at pH 5.0 and intermediate TA concentrations. Consequently, the resultant ZTP had tuned near neutral wettability (theta(ow) similar to 86 degrees) and enhanced interfacial reactivity, but without significantly decreased surface charge. These allowed the ZTP to stabilize the oil droplets and further triggered cross-linking to form a continuous network among and around the oil droplets and protein particles, leading to the formation of stable Pickering emulsion gels. Layer-by-layer (LbL) interfacial architecture on the oil-water surface of the droplets was observed, which implied a possibility to fabricate hierarchical interface microstructure via modulation of the noncovalent interaction between hydrophobic protein and natural polyphenol.