Peptide-polysaccharide conjugates with adjustable hydrophilicity/hydrophobicity as green and pH sensitive emulsifiers

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 120-129

  Yin, Baoru ^a   Wang, Chaonan ^a   Liu, Zhijia ^a   Yao, Ping ^a  

^a FUDAN UNIVERSITY   (China)

Author keywords

Deamidation reaction; Emulsion; Maillard reaction; Peptide; Polysaccharide; Zein

Indexed keywords

ALKALINITY; AMINO ACIDS; CHEMICAL REACTIONS; EMULSIFICATION; EMULSIONS; GLYCOSYLATION; HYDROPHILICITY; MOLECULAR WEIGHT;

ASPARTIC ACIDS; CARBOXYL GROUPS; DEAMIDATED; DEAMIDATION; DEAMIDATION REACTION; GLUTAMIC ACID RESIDUES; MAILLARD REACTION; OIL-IN-WATER; PH SENSITIVE; WATER EMULSION;

PEPTIDES;

EID: 84984621844     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.028     Document Type: Article

References (46)

1. Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.L., Agnely, F., Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?. International Journal of Pharmaceutics 436:1–2 (2012), 359–378.
2. Cabra, V., Arreguin, R., Vazquez-Duhalt, R., Farres, A., Effect of temperature and pH on the secondary structure and processes of oligomerization of 19 kDa alpha-zein. Biochimica et Biophysica Acta 1764:6 (2006), 1110–1118.
3. Cabra, V., Arreguin, R., Vazquez-Duhalt, R., Farres, A., Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 alpha-zein. Journal of Agricultural and Food Chemistry 55:2 (2007), 439–445.
4. Chassaing, B., Koren, O., Goodrich, J.K., Poole, A.C., Srinivasan, S., Ley, R.E., et al. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature 519 (2015), 92–96.
5. Day, L., Proteins from land plants – Potential resources for human nutrition and food security. Trends in Food Science & Technology 32:1 (2013), 25–42.
6. Delahaije, R.J., Gruppen, H., Giuseppin, M.L., Wierenga, P.A., Towards predicting the stability of protein-stabilized emulsions. Advances in Colloid and Interface Science 219 (2015), 1–9.
7. Dickinson, E., Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B: Biointerfaces 81:1 (2010), 130–140.
8. Dong, J., Sun, Q., Wang, J.Y., Basic study of corn protein, zein, as a biomaterial in tissue engineering, surface morphology and biocompatibility. Biomaterials 25:19 (2004), 4691–4697.
9. Fayle, S.E., Gerrard, J.A., The Maillard reaction. 2002, The Royal Society of Chemistry, Cambridge, 1–3.
10. Fernandez, A., Torres-Giner, S., Lagaron, J.M., Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine. Food Hydrocolloids 23:5 (2009), 1427–1432.
11. Flores, I., Cabra, V., Quirasco, M.C., Farres, A., Galvez, A., Emulsifying properties of chemically deamidated corn (Zea mays) gluten meal. Food Science and Technology International 16:3 (2010), 241–250.
12. Fountoulakis, M., Lahm, H.W., Hydrolysis and amino acid composition analysis of proteins. Journal of Chromatography A 826:2 (1998), 109–134.
13. Garti, N., What can nature offer from an emulsifier point of view: Trends and progress?. Colloids and Surfaces A: Physicochemical and Engineering Aspects 152:1–2 (1999), 125–146.
14. Hao, H., Ma, Q., Huang, C., He, F., Yao, P., Preparation, characterization, and in vivo evaluation of doxorubicin loaded BSA nanoparticles with folic acid modified dextran surface. International Journal of Pharmaceutics 444:1–2 (2013), 77–84.
15. Helou, C., Jacolot, P., Niquet-Leridon, C., Gadonna-Widehem, P., Tessier, F.J., Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread. Food Chemistry 190 (2016), 904–911.
16. He, Y.J., Man, Y.Y., Shi, B., Determination of carboxyl groups in the oxidizing degraded products of black wattle extract by conductometric titration. Leather Science and Engineering 13:3 (2003), 26–29.
17. Ho, Y.T., Ishizaki, S., Tanaka, M., Improving emulsifying activity of epsilon-polylysine by conjugation with dextran through the Maillard reaction. Food Chemistry 68:4 (2000), 449–455.
18. Hu, N.T., Peifer, M.A., Heidecker, G., Messing, J., Rubenstein, I., Primary structure of a genomic zein sequence of maize. EMBO Journal 1:11 (1982), 1337–1342.
19. Katchalsky, A., Eisenberg, H., Molecular weight of polyacrylic and polymethacrylic acid. Journal of Polymer Science 6:2 (1951), 145–154.
20. Kralova, I., Sjöblom, J., Surfactants used in food industry: A review. Journal of Dispersion Science and Technology 30:9 (2009), 1363–1383.
21. Lam, R.S., Nickerson, M.T., Food proteins: A review on their emulsifying properties using a structure-function approach. Food Chemistry 141:2 (2013), 975–984.
22. Li, M., Jiang, M., Wu, C., Fluorescence and light-scattering studies on the formation of stable colloidal nanoparticles made of sodium sulfonated polystyrene ionomers. Journal of Polymer Science Part B-Polymer Physics 35:10 (1997), 1593–1599.
23. McClements, D.J., Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 9:5 (2004), 305–313.
24. McClements, D.J., Edible delivery systems for nutraceuticals: Designing functional foods for improved health. Therapeutic Delivery 3:7 (2012), 801–803.
25. McClements, D.J., Decker, E.A., Weiss, J., Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science 72:8 (2007), R109–R124.
26. McClements, D.J., Li, Y., Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 159:2 (2010), 213–228.
27. McClements, D.J., Xiao, H., Excipient foods: Designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals. Food & Function 5:7 (2014), 1320–1333.
28. Nooshkam, M., Madadlou, A., Maillard conjugation of lactulose with potentially bioactive peptides. Food Chemistry 192 (2016), 831–836.
29. Pan, X., Mu, M., Hu, B., Yao, P., Jiang, M., Micellization of casein-graft-dextran copolymer prepared through Maillard reaction. Biopolymers 81:1 (2006), 29–38.
30. Pan, X.Y., Yao, P., Jiang, M., Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and beta-carotene. Journal of Colloid and Interface Science 315:2 (2007), 456–463.
31. Piorkowski, D.T., McClements, D.J., Beverage emulsions: Recent developments in formulation, production, and applications. Food Hydrocolloids 42 (2014), 5–41.
32. Qian, C., McClements, D.J., Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocolloids 25:5 (2011), 1000–1008.
33. Ruddick, A., Goodall, D.M., Use of capillary electrophoresis for the determination of the conformation and size of individual components in a biopolymer distribution: 1. Theory and application to amylose and dextran. Macromolecules 31:24 (1998), 8638–8643.
34. Shukla, R., Cheryan, M., Zein: The industrial protein from corn. Industrial Crops and Products 13:3 (2001), 171–192.
35. Singh, H., Sarkar, A., Behaviour of protein-stabilised emulsions under various physiological conditions. Advances in Colloid and Interface Science 165:1 (2011), 47–57.
36. Tang, X., He, Z., Dai, Y., Xiong, Y.L., Xie, M., Chen, J., Peptide fractionation and free radical scavenging activity of zein hydrolysate. Journal of Agricultural and Food Chemistry 58:1 (2010), 587–593.
37. Thompson, G.A., Larkins, B.A., Structural elements regulating zein gene-expression. Bioessays 10:4 (1989), 108–113.
38. Tonge, S.R., Tighe, B.J., Responsive hydrophobically associating polymers: A review of structure and properties. Advanced Drug Delivery Reviews 53:1 (2001), 109–122.
39. Wnorowski, A., Yaylayan, V.A., Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy – A possible route to Amadori products. Journal of Agricultural and Food Chemistry 51:22 (2003), 6537–6543.
40. Wong, B.T., Day, L., Augustin, M.A., Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH. Food Hydrocolloids 25:6 (2011), 1424–1432.
41. Wu, Y.P., Luo, Y.G., Wang, Q., Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method. Lwt-Food Science and Technology 48:2 (2012), 283–290.
42. 4 and paclitaxel loaded emulsion with charge-conversional surface for tumor MRI and therapy. RSC Advances 5:51 (2015), 40831–40839.
43. Yang, Y.X., Cui, S.W., Gong, J.H., Guo, Q., Wang, Q., Hua, Y.F., A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral. Food Hydrocolloids 48 (2015), 155–164.
44. ®). Food Hydrocolloids 30:2 (2013), 589–596.
45. Zhang, Y., Cui, L.L., Che, X.X., Zhang, H., Shi, N.Q., Li, C.L., et al. Zein-based films and their usage for controlled delivery: Origin, classes and current landscape. Journal of Controlled Release 206 (2015), 206–219.
46. Zhang, G.Z., Li, X.L., Jiang, M., Wu, C., Model system for surfactant-free emulsion copolymerization of hydrophobic and hydrophilic monomers in aqueous solution. Langmuir 16:24 (2000), 9205–9207.