Determination of the pH- and thermal stability mechanism of lipophilic protein–hydroxypropyl methylcellulose oil-in-water emulsion. (1st February 2022)

• Record Type: Journal Article
• Authors: Zhong, Mingming; Sun, Yufan; Sun, Yuanda; Wang, Qi; Qi, Baokun; Li, Yang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 155(2022)
• Publication Date: 2022-02-01
• Subjects: Hydroxypropyl methylcellulose -- Lipophilic protein -- Emulsion -- pH -- Stability; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112969
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this study is to investigate the mechanism through which hydroxypropyl methylcellulose (HPMC) addition improves the stability of soybean lipoprotein (LP) under acidic conditions and the thermal stability of LP-HPMC emulsions. Results of SDS-PAGE, Raman spectroscopy, and X-ray diffraction studies reveal that the active sites of the LP-HPMC complexes varied with a change in pH and the amide III bands and the polarity of the microenvironment decrease with increasing HPMC content. The LP-HPMC complex does not form new subunits or crystals, but forms non-covalent bonds exploiting electrostatic and hydrophobic interactions. The addition of HPMC results in a change in the microstructure and droplet size distribution of LP-HPMC emulsions and an increase in the LP denaturation temperature; thus, the thermal stability of the emulsion decreases. This study can help develop non-heated emulsion delivery systems that remain stable in the gastric environment and promote the targeted release in the intestines. Highlights: Mechanism through which HPMC improves the stability of LP emulsion is investigated. The active sites of LP-HPMC complexes vary with pH. Heat-treatment hampers the stability of the LP-HPMC delivery system. Results will help develop delivery systems stable in the acidic gastric environment.