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Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches

  • 0Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Food Science and Engineering, Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang University, Guiyang 550005, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China.
Food Chemistry +

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June 21, 2024

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June 21, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

γ-oryzanol enhances Pickering emulsion gels stabilized by whey proteins. β-lactoglobulin-γ-oryzanol systems showed superior stability and reduced particle size compared to α-lactalbumin-γ-oryzanol systems.

Area Of Science

  • Food science and technology
  • Materials science
  • Biophysics

Background

  • Pickering emulsion gels (PEGs) are increasingly used in food applications.
  • γ-oryzanol (γs) is a plant-derived compound with potential emulsifying properties.
  • Whey proteins like α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) are common stabilizers in food systems.

Purpose Of The Study

  • To investigate the role of γ-oryzanol in stabilizing Pickering emulsion gels formed with α-LA and β-LG.
  • To compare the stabilization mechanisms of γ-oryzanol with α-LA versus β-LG.
  • To provide theoretical insights for the industrial production of whey protein-based PEGs as alternatives to trans fat and cholesterol.

Main Methods

  • Experimental analysis including particle size measurement and dynamic interfacial tension.
  • Quartz crystal microbalance with dissipation (QCM-D) for interfacial properties.
  • Molecular dynamic (MD) simulations to analyze molecular interactions and stability.

Main Results

  • β-LG-γS systems exhibited a significant 100.07% decrease in average particle size compared to α-LA-γS.
  • γ-oryzanol reduced dynamic interfacial tension, with a greater effect on β-LG than α-LA.
  • QCM-D data indicated higher adsorption mass and a denser interface for β-LG-γS.
  • MD simulations showed lower RMSD/Rg values and narrower fluctuations for β-LG-γS, indicating enhanced stability.

Conclusions

  • γ-oryzanol significantly improves the interfacial stabilization of whey protein-based Pickering emulsion gels.
  • β-lactoglobulin demonstrates superior performance as a stabilizer in combination with γ-oryzanol compared to α-lactalbumin.
  • The findings support the use of these PEGs as functional ingredients, offering a healthier alternative in food production.

Keywords: