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Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions.

Authors :
Sun, Ying
Zhao, Mantong
Liu, Zhongyuan
Shi, Haohao
Zhang, Xueying
Zhao, Yongqiang
Ma, Zhenhua
Yu, Gang
Xia, Guanghua
Shen, Xuanri
Source :
Food Chemistry. Dec2024:Part 2, Vol. 460, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

This study explored the relationship between the interfacial behavior of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex (LF-EGCG) and the stability of high internal phase Pickering emulsions (HIPPEs). The formation of covalent bond between lactoferrin and polyphenol was verified by the increase in molecular weight. In LF-EGCG group, the surface hydrophobicity, interfacial pressure, and adsorption rate were decreased, while the molecular flexibility, interfacial film viscoelasticity, and interfacial protein content were increased. Meanwhile, LF-EGCG HIPPE possessed reduced droplet size, increased ζ-potential and stability. Rheology showed the viscoelasticity, structural recovery and gel strength of LF-EGCG HIPPE were improved, giving HIPPE inks better 3D printing integrity and clarity. Moreover, the free fatty acids (FFA) release of LF-EGCG HIPPE (62.6%) was higher than that of the oil group (50.1%). Therefore, covalent treatment effectively improved the interfacial properties of protein particles and the stability of HIPPEs. The macroscopic properties of HIPPEs were positively regulated by the interfacial properties of protein particles. The result suggested that the stability of emulsions can be improved by regulating the interfacial properties of particles. • Covalent treatment improved the interfacial properties of lactoferrin. • High internal phase Pickering emulsions (HIPPEs) combined with the covalent complex (LF-EGCG) increased stability. • HIPPEs stabilized with LF-EGCG had better rheological and 3D printing properties. • Lactoferrin-based particles stabilized HIPPEs across a wide pH range (pH 3.0–9.0). [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
460
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
179370377
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140536