The Construction Of Gliadin-polysaccharide Composite Particles And Its Application In Pickering Emulsion

The applications of food-based nanoparticles on active factors delivery carrier and stabilizing Pickering emulsions has gained considerable attention in food and pharmaceytics fields.Prolamine,as nature biomacromolecules,such as zein and gliadin,are good carrier for encapsulating nutraceuticals because of their unique self-assembly properties.Polysacchride are hydrophilic polymer.Such as chitosan?Cs?and sodium alginate?SA?,can improve the stability and interfacial properties of particles through interacting with protein.In this paper,the electrostatic interactions between prolamine and polysaccharide in aqueous system was studied.Several particles?such as zein-Cs particles,gliadin-Cs particles and gliadin-SA particles?with different size,hydrophilicity and functionalities were fabricated depend on prolamine-polysaccharide interactions.Prolamine-polysaccharide particles were used to stabilize Pickering emulsions.The relationships of prolamine-polysaccharide interactions,particle interface properties and characteristics of Pickering emulsion were study.Moreover,glutamine transaminase?TG?and calcium chloride were utilized to crosslink Pickering emulsion and structure emulsion to soft material via interface enhancement technology.The high-stability Pickering emulsion was constructed by using multi-component raw materials.This study could be a theoretical basis and technical support for the development of new food ingredients.The main results of this paper are showed as follows:?1?The zein-Cs complex particles was prepared via anti-solvent method.The interactions between zein and chitosan was modified via adjusting pH.The zein-Cs particle size,microstructure and stability effects of their electrostatic interactions were studied.As a result,zein-Cs interaction was spontaneous exothermic process.The pH the higher was,the stronger the interaction between zein and chitosan.As zein-Cs electrostatic interactions strengthen,the particle size increased from nanoscale?90³50nm?to micron size?¹.3um?.Furthermore,zein-Cs complex with nanoscale showed high stabitity,excellent encapsulation efficiency?>90%?and curcumin controlled release.?2?The gliadin-Cs complex particles was prepared via anti-solvent method.The relationship of pH,gliadin-Cs interactions and particle properties were figure out.As a result,the main interaction between gliadin and Cs was electrostatic interaction in aqueous system and their reaction was a spontaneous exothermic process.The gliadin-Cs soluble complexes showed high encapsulation efficiency?>70%?of curcumin.Gliadin-Cs interactions decreased the release rate of curcumin cccorading to controlled release in vitro.?3?The antioxidative Pickering emulsion was fabricated using curcumin-loaded gliadin-Cs particles.The effect of gliadin-Cs electrostatic associative interactions on the functional properties of Pickering emulsion,such as rheology,long-term storage stability and oxidative stability was investigated.Consequently,the surface wettability of particles(?_OW⁹0°)was improved through chitosan interacting gliadin.Because of the electrostatic associative interactions between gliadin and chitosan,the surface loading of formed particles in oil?water interface enhanced and stabilized more corn oil.The gliadin-Cs coacervate could bridge droplets together and produce the percolating network structure against coalescence.the stability,rheological and antioxidant properties of gliadin-Cs particles stabilized Pickering emulsion could be regulated by gliadin-Cs interactions through only changing pH.?4?The curcumin-loaded gliadin-SA particles and their Pickering emulsion were prepared.The effect of gliadin-SA interactions on particle interface property and functional characteristics of Pickering emulsion were studied.Furthermore,The effects of TG and calcium chloride crosslinkers on the interface and spatial structure of emulsion were investigated.The results showed that the electrostatic interaction between SA and gliadin caused the protein particles to flocculate in oil?water interface and the Pickering emulsion tend to be gelatinous,forming an emulsion gel.After the cross-linking reaction of TG and calcium chloride in Pickering emulsion,the thickness of protein around the droplet increased and droplets were bridged.Pickering emulsion showed good rheological and texture properties.The Pickering emulsion structuring powdery and soft materials through lyophilization.