https://scholars.lib.ntu.edu.tw/handle/123456789/626104
標題: | Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties | 作者: | Wang Q MIN-HSIUNG PAN Chiou Y.-S Li Z Wei S Yin X Ding B. |
關鍵字: | Emulsifying property; Interaction; Nanoliposome; Non-covalent force; Ovalbumin | 公開日期: | 2022 | 卷: | 157 | 來源出版物: | LWT | 摘要: | The effects of ovalbumin (OVA) and nanoliposome interactions on ovalbumin emulsifying properties were researched by UV–vis absorption, fluorescence, circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR), particle size, Zeta-potential, surface hydrophobicity, contact angle (θ) and free sulfydryl (SH) content. Fluorescence analysis showed that the fluorescences of OVA were quenched after complexation with nanoliposomes. The secondary structure of OVA was slightly altered after the interactions. The peak shifts of C–H stretching vibration and O–H stretching vibration were observed in OVA-NL FTIR spectrum. It could be speculated that the hydrogen bonds and hydrophobic forces played a vital role in the interaction between OVA and NL. The interfacial tension of OVA was significantly decreased, and the surface hydrophobicity, θ and the content of free SH content of OVA increased in the presence of nanoliposomes. Furthermore, EAIs and ESIs of OVA increased from 32.55 to 64.79 m2/g, and from 30.23 to 95.48 min with the nanoliposome concentration increasing, respectively. These results showed that the vesicles could interact with OVA via non-covalent forces, and the emulsifying properties of OVA could be obviously improved after interaction with nanoliposomes. Our work provided a new insight into the application of OVA-NL in food industry. © 2022 |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85122521538&doi=10.1016%2fj.lwt.2022.113067&partnerID=40&md5=a6f7afaaa491fd842a718ca46c9d1692 https://scholars.lib.ntu.edu.tw/handle/123456789/626104 |
ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2022.113067 | SDG/關鍵字: | Circular dichroism spectroscopy; Contact angle; Dichroism; Fluorescence; Fluorescence spectroscopy; Hydrogen bonds; Hydrophobicity; Particle size; Particle size analysis; Stretching; Covalent forces; Emulsifying property; Interaction; Mechanistics; Nanoliposomes; Non-covalent force; Noncovalent; Ovalbumins; Stretching vibrations; Surface hydrophobicity; Fourier transform infrared spectroscopy |
顯示於: | 食品科技研究所 |
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