Abstract In this study, whey protein (WP) was used as a model protein to interact with ferrous sulfate liposomes (FL). The interaction between FL and WP was researched using circular dichroism, intrinsic fluorescence, surface hydrophobicity, free sulphydryl groups, Fourier transform infrared spectroscopy, zeta potential, particle size, and interfacial tension. These observations indicated that FL interacted with WP via electrostatic force, hydrophobic force, and hydrogen bonds. WP secondary structure and tertiary structure could be changed by the interaction between FL and WP. The emulsifying properties of WP were improved by the interaction between FL and WP. Emulsifying activity index and emulsifying stability index of WP in the presence of FL increased from 39.69 to 65.63 m2/g, from 28.63 to 101.55 min, respectively. And the WP-stabilized emulsion droplet size decreased from 1.64 μm to 0.78 μm in the presence of FL. However, the emulsifying properties of WP were also influenced by liposomal composition, pH, and temperature. The changes of WP emulsifying properties could be attributed to the effects of liposomes on WP secondary structure and tertiary structure, zeta potentials, and particle size. This work provides new insights into the application of liposomes in food.

中文翻译：

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脂质体囊泡-蛋白质相互作用：铁脂质体对乳清蛋白乳化特性的影响

摘要 在本研究中，乳清蛋白 (WP) 作为模型蛋白与硫酸亚铁脂质体 (FL) 相互作用。使用圆二色性、固有荧光、表面疏水性、游离巯基、傅里叶变换红外光谱、zeta 电位、粒径和界面张力研究了 FL 和 WP 之间的相互作用。这些观察表明，FL 通过静电力、疏水力和氢键与 WP 相互作用。FL和WP之间的相互作用可以改变WP的二级结构和三级结构。FL和WP之间的相互作用改善了WP的乳化性能。在FL存在下，可湿性粉剂的乳化活性指数和乳化稳定性指数分别从39.69增加到65.63 m2/g，从28.63增加到101.55 min。在 FL 存在下，WP 稳定的乳液液滴尺寸从 1.64 μm 减小到 0.78 μm。然而，可湿性粉剂的乳化特性也受脂质体组成、pH 值和温度的影响。可湿性粉剂乳化性能的变化可归因于脂质体对可湿性粉剂二级结构和三级结构、zeta 电位和粒径的影响。这项工作为脂质体在食品中的应用提供了新的见解。