Emulsiones de Pickering estabilizadas con nanofibras de β-lactoglobulina glicosilada para mejorar la compatibilidad...

This research systematically investigated the formation of protein nanofibers from glycosylated β-lactoglobulins (β-lg) under acidic heat treatment and their potential as a stabilizer for Pickering emulsions, and examined the toxicity of the glycosylated protein fiber-stabilized emulsions on small intestinal epithelial cells along with their effects on cellular activity. Analysis of fiber conformation evolution and hydrophobicity changes revealed that glycosylation effectively inhibits fiber aggregation and enhances stability. Pickering emulsions stabilized by glycated protein fibers exhibited more uniform particle size distribution and more stable structures. Cell assays demonstrated that the emulsions significantly reduced the levels of reactive oxygen species (ROS) and nitric oxide (NO). Cell viability tests demonstrated no toxic effects on IEC-6 cells, with a slight stimulatory effect observed on cell viability. In conclusion, glycosylated protein fibrils show great promise as a novel food-grade Pickering stabilizer, providing a theoretical foundation and technical support for development of functional emulsion carrier systems.