This work was done to investigate succinylated commercial whey protein isolate(S-WPI)as an oral sustained-release delivery carrier for puerarin 5(PR-5). The succinylation condi-tions were established for S-WPIs by opt...This work was done to investigate succinylated commercial whey protein isolate(S-WPI)as an oral sustained-release delivery carrier for puerarin 5(PR-5). The succinylation condi-tions were established for S-WPIs by optimization of single factor study and Box–Beehnkendesign. The effect of succinylation degree on S-WPIs solubility was evaluated. Physicochem-ical properties of S-WPIs dried by different three methods on their flow ability, particle size,morphology and in vitro release behavior were studied. After preparing PR-5 sustained re-lease protein tablets with S-WPIs as the carrier by direct powder compression method, thedrug release were studied in vitro and the oral pharmacokinetics and bioavailability wasevaluated using in vivo dog model. It was observed that concentration of substrate has asignificant effect on succinylation. Release behavior in vitro showed spry dried S-WPIs with100% succinylation rate and 30% drug loading would be applied to the preparation of PR-5 sustained-release protein tablets based on the swelling mechanism(protein loss). Comparedwith PR-5 conventional tablet with oral administration, T max value of PR-5 sustained-releaseprotein tablets was approximately 1.58 fold greater than those of the conventional tablets asfurther evidenced by the significantly prolonged MRT and T 1/2. The findings demonstratedthat spray-dried S-WPIs has potential as a promising functional excipient for the design of PR-5 oral sustained-release tablets which can fully improve sustained-release effect and oral bioavailability.展开更多
The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT pr...The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.展开更多
A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liqui...A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzed by a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P 〈 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.展开更多
The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions o...The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet(UV) light.Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size(D_(50)) of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture.The storage stability of β-carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β-carotene microencapsulated in the WPI-galactose mixture and that of β-carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements.When the storage temperature was increased from 5 to 105 ℃, the retention rate of β-carotene microcapsules significantly decreased(P〈0.05).When p H values were increased from 1 to 12, the β-carotene retention rate of the microcapsules significantly increased and afterward decreased.Compared with the retention rate of β-carotene microencapsulated in a WPI-galactose mixture, the retention rate of β-carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9.Under the actions of air, incandescent light, and UV light, the retention rates of β-carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β-carotene crystal, decreased significantly as the storage time increased(P〈0.05).Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β-carotene microcapsules.展开更多
Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work.The gastrointestinal digestive fate of whey protein isolate coated astaxanthin-loaded liposomes was evaluated in terms of particle si...Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work.The gastrointestinal digestive fate of whey protein isolate coated astaxanthin-loaded liposomes was evaluated in terms of particle size,size distribution,zeta potential,and morphology during in vitro digestion as a function of time.Analysis on the particle size and morphology of whey protein isolate coated astaxanthin-loaded liposomes showed that the majority of particles maintained spherical shape with a progressive increase of particle size after passage through the digestion.The zeta potential on whey protein isolate coated astaxanthin-loaded liposomes became highly negative after digestion.As compared in uncoated liposomes,the astaxanthin release in whey protein isolate coated liposomes was slower in simulated gastric fluid digestion,while was faster in simulated intestinal fluid digestion.Through in vitro digestion,the bioaccessibility of astaxanthin was improved significantly after whey protein isolate coating.It was also found that the whey protein isolate coating could protect liposomes against destruction and suppress the lateral mobility of pyrene,resulting in lower micropolarity and fluidity of liposomal membrane during the digestion.These findings may guide the potential application of whey protein isolate coated liposomes for improving the bioaccessibility and stability of astaxanthin in nutraceuticals and pharmaceutics.展开更多
In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results ...In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results showed that molecular weight of TG-treated MWPI and WPI was enhanced with the increase in TG cross-linking time(0–12 h).Microwave and TG cross-linking decreased particle size(7.55%)and increasedζ-potential(5.33%)and protein adsorption(4.58%)of WPI emulsion at TG cross-linking time of 12 h.CLSM results showed smaller droplet size of MWPI-TG emulsion and its uniform size.The obtained limonene emulsion loaded by MWPI-TG at 12 h showed the lowest creaming index and the strongest oxidative stability under aerobic conditions after 10th days of storage.Thus,the combination of microwave heating and TG cross-linking effectively enhanced the stability of limonene emulsion stabilized by WPI and facilitating the application of WPI in the fields of food,medicine,cosmetics,and other areas.展开更多
Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicro...Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicrobial applications.Most researchers are keen on the development of the biologically friendly capping reagents for the synthesis of AgNPs,instead of unfriendly organic polymers.In this study,the liquid chemical reduction method was used to synthesize AgNPs with edible whey protein isolate(WPI)as a capping reagent.These WPI-AgNPs had a broad size distribution(average diameter of 138.6 nm),and their dimensions could be readily controlled in the range of 22.5-149.6 nm by introducing different concentrations of chloride.Subsequently,it was confirmed that WPI-AgNPs were formed through two mechanisms,which were respectively reduced in situ(without the addition of NaCl)and ex situ(in presence of NaCl)to yield silver nanoparticles.The WPI-AgNPs synthesized in presence of 10 mM of NaCl as mediation reagent were stable at room temperature or 4℃ up to 3 months.Furthermore,the synthesized WPI-AgNPs had a good antibacterial activity toward pathogens including Gram-negative E.coli and Gram-positive S.aureus.The results shed light on method and capping reagent to stabilize silver nanoparticles,which highlighted the potential of WPI and chloride in metal nanoparticle synthesis.展开更多
文摘This work was done to investigate succinylated commercial whey protein isolate(S-WPI)as an oral sustained-release delivery carrier for puerarin 5(PR-5). The succinylation condi-tions were established for S-WPIs by optimization of single factor study and Box–Beehnkendesign. The effect of succinylation degree on S-WPIs solubility was evaluated. Physicochem-ical properties of S-WPIs dried by different three methods on their flow ability, particle size,morphology and in vitro release behavior were studied. After preparing PR-5 sustained re-lease protein tablets with S-WPIs as the carrier by direct powder compression method, thedrug release were studied in vitro and the oral pharmacokinetics and bioavailability wasevaluated using in vivo dog model. It was observed that concentration of substrate has asignificant effect on succinylation. Release behavior in vitro showed spry dried S-WPIs with100% succinylation rate and 30% drug loading would be applied to the preparation of PR-5 sustained-release protein tablets based on the swelling mechanism(protein loss). Comparedwith PR-5 conventional tablet with oral administration, T max value of PR-5 sustained-releaseprotein tablets was approximately 1.58 fold greater than those of the conventional tablets asfurther evidenced by the significantly prolonged MRT and T 1/2. The findings demonstratedthat spray-dried S-WPIs has potential as a promising functional excipient for the design of PR-5 oral sustained-release tablets which can fully improve sustained-release effect and oral bioavailability.
基金financially supported by National Natural Science Foundation of China (31871844 & 31501530)。
文摘The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.
文摘A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzed by a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P 〈 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI.
基金Project supported by the Natural Science Foundation of Heilongjiang Province of China(No.C2017029)the Academic Research Program of Northeast Agricultural University(No.16XG21)the National“Twelfth Five-Year”Plan for Science and Technology Support Program of China(No.2013BAD18B06)
文摘The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet(UV) light.Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size(D_(50)) of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture.The storage stability of β-carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β-carotene microencapsulated in the WPI-galactose mixture and that of β-carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements.When the storage temperature was increased from 5 to 105 ℃, the retention rate of β-carotene microcapsules significantly decreased(P〈0.05).When p H values were increased from 1 to 12, the β-carotene retention rate of the microcapsules significantly increased and afterward decreased.Compared with the retention rate of β-carotene microencapsulated in a WPI-galactose mixture, the retention rate of β-carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9.Under the actions of air, incandescent light, and UV light, the retention rates of β-carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β-carotene crystal, decreased significantly as the storage time increased(P〈0.05).Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β-carotene microcapsules.
基金financially supported by National Natural Science Foundation of China(32001738)the Key Scientific Research Projects of Higher Education Institutions of Henan Province in China(21A550006)+3 种基金Natural Science Innovation Fund Support Plan of Henan University of Technology(2020ZKCJ13)Young Backbone Teacher Cultivation Program of Henan University of Technology,High-level Talents Fund of Henan University of Technology(2018BS049)Key Scientific and Technological Project of Henan Province(202102310006)National Innovation and Entrepreneurship Training Program for College Students(202010463003).
文摘Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work.The gastrointestinal digestive fate of whey protein isolate coated astaxanthin-loaded liposomes was evaluated in terms of particle size,size distribution,zeta potential,and morphology during in vitro digestion as a function of time.Analysis on the particle size and morphology of whey protein isolate coated astaxanthin-loaded liposomes showed that the majority of particles maintained spherical shape with a progressive increase of particle size after passage through the digestion.The zeta potential on whey protein isolate coated astaxanthin-loaded liposomes became highly negative after digestion.As compared in uncoated liposomes,the astaxanthin release in whey protein isolate coated liposomes was slower in simulated gastric fluid digestion,while was faster in simulated intestinal fluid digestion.Through in vitro digestion,the bioaccessibility of astaxanthin was improved significantly after whey protein isolate coating.It was also found that the whey protein isolate coating could protect liposomes against destruction and suppress the lateral mobility of pyrene,resulting in lower micropolarity and fluidity of liposomal membrane during the digestion.These findings may guide the potential application of whey protein isolate coated liposomes for improving the bioaccessibility and stability of astaxanthin in nutraceuticals and pharmaceutics.
基金supported by project for the Natural Science Foundation of China(No.32172164)Natural Key Science Foundation of Heilongjiang Province of China(No.ZD2021C007).
文摘In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results showed that molecular weight of TG-treated MWPI and WPI was enhanced with the increase in TG cross-linking time(0–12 h).Microwave and TG cross-linking decreased particle size(7.55%)and increasedζ-potential(5.33%)and protein adsorption(4.58%)of WPI emulsion at TG cross-linking time of 12 h.CLSM results showed smaller droplet size of MWPI-TG emulsion and its uniform size.The obtained limonene emulsion loaded by MWPI-TG at 12 h showed the lowest creaming index and the strongest oxidative stability under aerobic conditions after 10th days of storage.Thus,the combination of microwave heating and TG cross-linking effectively enhanced the stability of limonene emulsion stabilized by WPI and facilitating the application of WPI in the fields of food,medicine,cosmetics,and other areas.
基金This work was supported by National Key Research and Development Program of China(2017YFC1601704)National Natural Science Foundation of China(31522044,31671909,31772034,and 31901630)+4 种基金Program of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology(FMZ201904)National First-class Discipline Program of Food Science and Technology(JUFSTR20180205)Natural Science Foundation of Jiangsu Province-Youth Program(BK20190583)Fundamental Research Funds for the Central Universities(JUSRP12007)Jiangsu Planned Projects for Postdoctoral Research Funds(2020Z047).
文摘Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicrobial applications.Most researchers are keen on the development of the biologically friendly capping reagents for the synthesis of AgNPs,instead of unfriendly organic polymers.In this study,the liquid chemical reduction method was used to synthesize AgNPs with edible whey protein isolate(WPI)as a capping reagent.These WPI-AgNPs had a broad size distribution(average diameter of 138.6 nm),and their dimensions could be readily controlled in the range of 22.5-149.6 nm by introducing different concentrations of chloride.Subsequently,it was confirmed that WPI-AgNPs were formed through two mechanisms,which were respectively reduced in situ(without the addition of NaCl)and ex situ(in presence of NaCl)to yield silver nanoparticles.The WPI-AgNPs synthesized in presence of 10 mM of NaCl as mediation reagent were stable at room temperature or 4℃ up to 3 months.Furthermore,the synthesized WPI-AgNPs had a good antibacterial activity toward pathogens including Gram-negative E.coli and Gram-positive S.aureus.The results shed light on method and capping reagent to stabilize silver nanoparticles,which highlighted the potential of WPI and chloride in metal nanoparticle synthesis.