Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein–polysaccharide ratio study
•Protein–polysaccharide nanoparticles (BNPs) for PUFA vehiculization were designed.•Linoleic acid (LA) was used as model PUFA.•Stable BNPs were obtained at 1:1 and 2:1 protein–polysaccharide ratio.•Coacervation was observed at 4:1 and 6:1 protein–polysaccharide ratio.•At 2:1 protein–polysaccharide r...
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Published in | Food chemistry Vol. 188; pp. 543 - 550 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.12.2015
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Subjects | |
Online Access | Get full text |
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Summary: | •Protein–polysaccharide nanoparticles (BNPs) for PUFA vehiculization were designed.•Linoleic acid (LA) was used as model PUFA.•Stable BNPs were obtained at 1:1 and 2:1 protein–polysaccharide ratio.•Coacervation was observed at 4:1 and 6:1 protein–polysaccharide ratio.•At 2:1 protein–polysaccharide ratio a great LA protection in BNPs was observed.
Information about the design of biopolymer nanoparticles (BNPs) for polyunsaturated fatty acid (PUFA) vehiculization is provided. Linoleic acid (LA) was used as a model PUFA. The binding ability of LA to β-lactoglobulin (BLG) was applied for obtaining BLG–LA complexes. BLG–LA complex formation was monitored by fluorimetry and it was observed that a moderate heat treatment (60°C, 10min) enhanced BLG–LA complexation. Obtaining BNPs involved the electrostatic deposition of high methoxyl pectin (HMP) onto the BLG–LA complex surface. The phase behavior of biopolymer systems was discussed at different Prot:HMP ratio (RProt:HMP, wt.%) levels (1:1–6:1). Absorbance at 600nm, particle size, and ζ potential were analyzed at pH 4.0. At 1:1–2:1 RProt:HMP, BNPs showed appreciable turbidity, a nanometric diameter (337–364nm), and a negative ζ potential. Finally, intrinsic and extrinsic fluorimetry was used for examining the HMP protective role at the LA binding site. At 2:1 RProt:HMP, HMP cover could promote significant LA protection in BNPs. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2015.05.043 |