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Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li1, Wenjuan Wang1, Suping Ji1
1School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
Abstract:
This study aimed to prepare soy protein isolate-xanthan gum complexes (SPI-XG) at pH 7.0 and as emulsifiers to prepare Pickering emulsions for delivering quercetin (Que). The results showed that SPI-XG exhibited a gel network structure in which protein particles were embedded. Fourier transform infrared spectroscopy (FTIR) and molecular docking elucidated that SPI-XG formed through hydrogen bonding, hydrophobic, and electrostatic interactions. Three-phase contact angle (θo/w) of SPI-XG approached 90° with biphasic wettability. SPI-XG adsorbed at the oil-water interface to form an interfacial layer with a gel network structure, which prevented droplet aggregation. Following in vitro simulated digestion, Que displayed higher bioaccessibility in SPI-XG stabilized Pickering emulsions (SPI-XG PEs) than SPI stabilized Pickering emulsions. In conclusion, SPI-XG PEs were a promising system for Que delivery.
