PEG比率
化学工程
聚乙二醇
纳米颗粒
吸附
氢键
傅里叶变换红外光谱
材料科学
乙二醇
扫描电子显微镜
化学
纳米技术
分子
有机化学
复合材料
财务
工程类
经济
作者
Qiming Wang,Zhenan Rao,Lingxiang Jiang,Xiaojuan Lei,Jichun Zhao,Lin Lei,Kaihong Zeng,Jian Ming
标识
DOI:10.1016/j.foodchem.2024.141051
摘要
In this study, the self-assembly mechanism of Zein/(-)-epigallocatechin-3-gallate/polyethylene glycol (Zein/EGCG/PEG) composite nanoparticles and their interface adsorption behavior at the oil-water interface were investigated by coarse-grained molecular dynamics simulation. Fourier transform infrared spectroscopy and conformation analysis demonstrated that there were electrostatic and hydrogen bond interactions between Zein and EGCG, physical entanglement between PEG and Zein, and hydrogen bond interaction between EGCG and PEG. The nanoparticles accumulated at the oil-water interface, and there was an obvious interface layer between oil phase and water phase, as indicated by confocal laser scanning microscope and scanning electron microscope. The adsorbing of Zein/EGCG/PEG nanoparticles at the oil-water interface was confirmed by coarse-grained molecular dynamics simulation. Further findings confirmed that Zein/EGCG/PEG nanoparticles could serve as stabilizers for oleogels with self-supporting structure, viscoelastic solid behavior and temperature response characteristics. The current research offered a novel approach to enhance protein interface characteristics and create food-grade emulsifiers and oleogelators.
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