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Updated: Jan 29, 2026

Cellular Affinity of Particle-Stabilized Emulsion to Boost Antigen Internalization

Cellular Affinity of Particle-Stabilized Emulsion to Boost Antigen Internalization

Published on: September 2, 2022

pH制御下におけるゴルゴン・ユーリアレ・スターチ-キヌアタンパク質複合体安定化ピッカリングエマルションの構造活性相関と安定化機構

Xuran Cai^1,2, Guilan Zhu¹, Xianfeng Du²

¹School of Biology and Food Engineering, Hefei Normal University, Hefei 230601, China.

Foods (Basel, Switzerland)

|January 28, 2026

Abstract:

This study investigated the effects of pH (3, 5, 7, 9, 11) on the structure-activity relationship and stability mechanism of Pickering emulsions stabilized by the gorgon euryale starch-quinoa protein complex. Analyses were performed using reverse compression test, rheology, thermal stability assessment, atomic force microscopy (AFM), and low-field nuclear magnetic resonance (LF-NMR) measurements. Reverse compression test showed that the emulsion at pH 3 exhibited the highest hardness and consistency, but the weakest cohesiveness. Rheological measurements revealed that all emulsions displayed shear-thinning behavior, the emulsion at pH 3 had the highest shear stress and apparent viscosity, while that at pH 11 showed the lowest viscosity due to the destruction of macromolecular structures. Thermal stability assessment indicated that the emulsion at pH 3 did not undergo significant stratification even at 60 °C, whereas the stability of emulsions decreased between pH 5-9. Microscopic analyses (optical microscopy, AFM, and LF-NMR) further confirmed that the emulsion at pH 3 had fine, uniform droplets, strong water-binding capacity, and an interfacial film with a "dense protrusion" structure. This study provides a basis for the environmental adaptability design of functional emulsions and contributes to the high-value utilization of gorgon euryale and quinoa resources.

キーワード:

ピッカリングエマルションゴルゴン・ユーリアレ・スターチ界面構造 pH キヌアタンパク質

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