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Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type
Food Chemistry ( IF 8.8 ) Pub Date : 2018-03-20 , DOI: 10.1016/j.foodchem.2018.03.077
Lei Dai , Cuixia Sun , Yang Wei , Xinyu Zhan , Like Mao , Yanxiang Gao

In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results showed that the surfactant types significantly affected the properties of ternary complexes. The formation of ternary complexes was mainly due to the non-covalent interactions such as hydrogen bonding, electrostatic interaction and hydrophobic interactions among zein, PGA and surfactants. Moreover, the thermal stability of ternary complexes was enhanced with increasing the levels of both surfactants. Notably, ternary complex dispersions exhibited better stability against pH from 2 to 8. Furthermore, a compact network structure was observed in Z-P-R ternary complex, while Z-P-L ternary complex remained the spherical structure. These findings would provide new insights into the development of novel delivery system and expand the options, when zein-based complexes were utilized under different environment conditions.



中文翻译:

玉米醇溶蛋白-丙二醇藻酸酯-表面活性剂三元配合物的形成和表征:表面活性剂类型的影响

本研究采用反溶剂共沉淀法制备了玉米醇溶蛋白,海藻酸丙二醇酯(PGA)和表面活性剂三元配合物。应用两种类型的表面活性剂(鼠李糖脂和卵磷脂)分别生成玉米醇溶蛋白-PGA-鼠李糖脂(ZPR)和玉米蛋白-PGA-卵磷脂(ZPL)三元复合物。结果表明,表面活性剂类型显着影响三元配合物的性能。三元配合物的形成主要是由于玉米醇溶蛋白,PGA和表面活性剂之间的非共价相互作用,例如氢键,静电相互作用和疏水相互作用。此外,三元配合物的热稳定性随着两种表面活性剂含量的增加而增强。值得注意的是,三元复合物分散体对2至8的pH值表现出更好的稳定性。在ZPR三元络合物中观察到紧密的网络结构,而ZPL三元络合物保持球形结构。当在不同环境条件下使用基于玉米醇溶蛋白的复合物时,这些发现将为新型递药系统的开发提供新的见识,并扩展选择范围。

更新日期:2018-03-20
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