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Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency

Heat treatment is widely used in food industry. Proteins and polysaccharides as important natural polymers in food, under heat treatment, the interactions between them could mediate the conformation and functional properties of proteins. Thermally induced β‐lactoglobulin‐gum arabic complexes (β‐Lg‐G...

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Autores principales: Cao, Mengna, Gao, Jian, Li, Yang, Liu, Chengzhi, Shi, Jieyu, Ni, Fangfang, Ren, Gerui, Xie, Hujun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958567/
https://www.ncbi.nlm.nih.gov/pubmed/33747454
http://dx.doi.org/10.1002/fsn3.2103
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author Cao, Mengna
Gao, Jian
Li, Yang
Liu, Chengzhi
Shi, Jieyu
Ni, Fangfang
Ren, Gerui
Xie, Hujun
author_facet Cao, Mengna
Gao, Jian
Li, Yang
Liu, Chengzhi
Shi, Jieyu
Ni, Fangfang
Ren, Gerui
Xie, Hujun
author_sort Cao, Mengna
collection PubMed
description Heat treatment is widely used in food industry. Proteins and polysaccharides as important natural polymers in food, under heat treatment, the interactions between them could mediate the conformation and functional properties of proteins. Thermally induced β‐lactoglobulin‐gum arabic complexes (β‐Lg‐GA) were fabricated, and the effect of heat treatment on physicochemical properties of the complexes was systematically investigated. The average particle size of β‐Lg‐GA complexes decreased with temperature increased, at 85°C, a smaller size of 273 nm was obtained. A saturated adsorption of GA was found when mass ratio of β‐Lg/GA was <1:2. At pH = 4.2–7.0, electrostatic attraction between β‐Lg and GA was low and a fairly constant turbidity was observed, the formed composite particles had good stability to the pH value. Through UV, fluorescence, and FTIR spectroscopy, it was found that formation of the nanoparticles relied on thermal denaturation and aggregation of protein, the electrostatic, hydrophobic, and hydrogen bonding interactions between β‐Lg and GA were also important. Scanning electron microscope further indicated β‐Lg and GA had good compatibility, and the complexes had a spherical core–shell structure at molecular level. In addition, these prepared natural nanoparticles by heat treatment show significantly higher encapsulation efficiency for (‐)‐epigallocatechin‐3‐gallate (EGCG) than that of unheated, thus could be used as a promising carrier for biologically active substances.
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spelling pubmed-79585672021-03-19 Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency Cao, Mengna Gao, Jian Li, Yang Liu, Chengzhi Shi, Jieyu Ni, Fangfang Ren, Gerui Xie, Hujun Food Sci Nutr Original Research Heat treatment is widely used in food industry. Proteins and polysaccharides as important natural polymers in food, under heat treatment, the interactions between them could mediate the conformation and functional properties of proteins. Thermally induced β‐lactoglobulin‐gum arabic complexes (β‐Lg‐GA) were fabricated, and the effect of heat treatment on physicochemical properties of the complexes was systematically investigated. The average particle size of β‐Lg‐GA complexes decreased with temperature increased, at 85°C, a smaller size of 273 nm was obtained. A saturated adsorption of GA was found when mass ratio of β‐Lg/GA was <1:2. At pH = 4.2–7.0, electrostatic attraction between β‐Lg and GA was low and a fairly constant turbidity was observed, the formed composite particles had good stability to the pH value. Through UV, fluorescence, and FTIR spectroscopy, it was found that formation of the nanoparticles relied on thermal denaturation and aggregation of protein, the electrostatic, hydrophobic, and hydrogen bonding interactions between β‐Lg and GA were also important. Scanning electron microscope further indicated β‐Lg and GA had good compatibility, and the complexes had a spherical core–shell structure at molecular level. In addition, these prepared natural nanoparticles by heat treatment show significantly higher encapsulation efficiency for (‐)‐epigallocatechin‐3‐gallate (EGCG) than that of unheated, thus could be used as a promising carrier for biologically active substances. John Wiley and Sons Inc. 2021-01-18 /pmc/articles/PMC7958567/ /pubmed/33747454 http://dx.doi.org/10.1002/fsn3.2103 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Cao, Mengna
Gao, Jian
Li, Yang
Liu, Chengzhi
Shi, Jieyu
Ni, Fangfang
Ren, Gerui
Xie, Hujun
Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title_full Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title_fullStr Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title_full_unstemmed Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title_short Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency
title_sort complexation of β‐lactoglobulin with gum arabic: effect of heat treatment and enhanced encapsulation efficiency
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958567/
https://www.ncbi.nlm.nih.gov/pubmed/33747454
http://dx.doi.org/10.1002/fsn3.2103
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