| Autor: |
Wenjuan Wu, Guangyi Kan, Lijia Chen, Xichang Wang, Jian Zhong |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Applied Food Research, Vol 4, Iss 2, Pp 100522- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5022 |
| DOI: |
10.1016/j.afres.2024.100522 |
| Popis: |
Polyphenol crosslinking is a promising method to improve the properties of a protein. Herein, the effects of tannic acid-crosslinking and NaCl addition on the properties of silver carp spine bone hydrolyzed gelatin nanoparticles were explored. PEHG was extracted with pepsin (6 U/g silver carp spine bone) and then self-assembled into nanoparticles (named as PEHG6). Tannic acid-crosslinked PEHG6 nanoparticle conjugates (named as PEHG6-TA) were synthesized by covalently crosslinking ≥ two PEHG nanoparticles with one TA molecule. The effects of NaCl addition and heating pretreatment on the Pickering emulsion stabilization ability of PEHG6-TA were studied. The results suggested that PEHG6-TA induced faster droplet coalescence, slower liquid-gel transition, and lower creaming stability of Pickering emulsions than PEHG6 did. NaCl addition delayed the liquid-gel transition and decreased the creaming stability of PEHG6-stabilized Pickering emulsions, whereas it speeded the liquid-gel transition and increased the creaming stability of PEHG6-TA-stabilized Pickering emulsions. PEHG6-TA induced more stable Pickering emulsion droplets against coalescence after the heating pretreatment than PEHG6 did. Heating pretreatment promoted the liquid-gel transition of PEHG6-TA-stabilized Pickering emulsions. Heating pretreatment temperatures had no obvious effect on the creaming stability of both PEHG6-stabilized and PEHG6-TA-stabilized Pickering emulsions. This work provided useful information to understand the effect of polyphenol crosslinking on the properties of protein nanoparticles. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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