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Article

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers

by 1,†, 1,†, 1, 1, 2,3,4, 5, 1,* and 6,*
1
College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
2
College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
3
Heilongjiang Green Food Science Research Institute, Harbin 150028, Heilongjiang, China
4
National Research Center of Soybean Engineering and Technology, Harbin 150028, Heilongjiang, China
5
Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA
6
Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, Heilongjiang, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work and should be considered co-first authors.
Received: 24 April 2020 / Revised: 28 May 2020 / Accepted: 28 May 2020 / Published: 1 June 2020
(This article belongs to the Section Biology and Medicines)
In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjugates. As for structures, conformational changes of conjugates were determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE), Fourier transform infrared (FT-IR), and fluorescence measurements. The molecular weights of PCD conjugates became larger, the structure became disorder, and the amino acid residues inside the protein were exposed to the polar environment when compared to protein-chlorogenic acid (PC) and native proteins (NPs). As for properties, the interfacial tension reduced and antioxidant activity of PCD conjugates enhanced in varying degrees. Based on this, PCD conjugates were used as emulsifiers in order to investigate the properties of nanoemulsions and compared with PC conjugates and NPs. The mean droplet diameters (MDD) results showed that the nanoemulsions that were stabilized by PCD conjugates had the smallest particle sizes and exhibited uniformly dispersed spherical shapes. The storage and oxidative stabilities of PCD conjugates were also significantly improved. In comparison, nanoemulsion that was stabilized by PPI-chlorogenic acid-dextran conjugate had the smallest particle size and optimal stability among four protein stabilized nanoemulsions. View Full-Text
Keywords: protein; chlorogenic acid; dextran; nanoemulsion; stability; antioxidation protein; chlorogenic acid; dextran; nanoemulsion; stability; antioxidation
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MDPI and ACS Style

Liu, C.; Jin, H.; Yu, Y.; Sun, J.; Zheng, H.; Zhang, Y.; Xu, J.; Zhu, X. The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers. Nanomaterials 2020, 10, 1094. https://0-doi-org.brum.beds.ac.uk/10.3390/nano10061094

AMA Style

Liu C, Jin H, Yu Y, Sun J, Zheng H, Zhang Y, Xu J, Zhu X. The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers. Nanomaterials. 2020; 10(6):1094. https://0-doi-org.brum.beds.ac.uk/10.3390/nano10061094

Chicago/Turabian Style

Liu, Chang, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu, and Xiuqing Zhu. 2020. "The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers" Nanomaterials 10, no. 6: 1094. https://0-doi-org.brum.beds.ac.uk/10.3390/nano10061094

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