NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates

Wenjuan Wu; Guangyi Kan; Lijia Chen; Xichang Wang; Jian Zhong

Applied Food Research (Dec 2024)

NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates

Wenjuan Wu,
Guangyi Kan,
Lijia Chen,
Xichang Wang,
Jian Zhong

Affiliations

Wenjuan Wu: Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Guangyi Kan: Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Lijia Chen: Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Xichang Wang: National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Jian Zhong: Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China; Corresponding author at: Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.

Journal volume & issue: Vol. 4, no. 2
p. 100522

Abstract

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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.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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