Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

Liu Wen-Jie; Li Xiao-Long; Xu Bao-CaiZhang Bao

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Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

机译：Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

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In this study, the influence of pH on the conformational state of EHT, which was obtained from the enzymatic hydrolysis of trypsin, and the stabilizing properties of high internal phase emulsions have been demonstrated. Critical micelle concentration and transmission electron microscopy results exhibited the formation of micellar nanoparticles with mean diameters ranging from 108 to 1359.5 nm. The results of solubility, surface hydrophobicity, and conformations indicated that EHT tended to act as particulate emulsifiers at pH 3, 5, and 7, while at alkaline pH, it was more like a polymeric emulsifier, which could be proven by confocal laser scanning microscopy. The EHT at pH 7 exhibited better stabilizing properties than those at pH 9 and 11 as influenced by storage, temperature, and ionic strength. These findings might be of great importance for broadening the range of sustainable applications of amphiphilic peptides in foods and pharmaceuticals.

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《Journal of Agricultural and Food Chemistry》 |2021年第37期|11015-11025|共11页
作者
Liu Wen-Jie; Li Xiao-Long; Xu Bao-CaiZhang Bao;
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作者单位

Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Anhui, Peoples R China;

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正文语种英语
中图分类营养卫生、食品卫生;农业科学;
关键词
high-density lipoprotein (HDL); enzymatic hydrolysis; self-assembly; micellar nanoparticles; high internal phase emulsions;

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

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