All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing

Yucheng Zong; Qun Kuang; Guangjian Liu; Ren Wang; Wei Feng; Hao Zhang; Zhengxing Chen; Tao Wang

doi:10.1016/j.foodchem.2022.133012

All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing

Food Chem. 2022 Sep 15:388:133012. doi: 10.1016/j.foodchem.2022.133012. Epub 2022 Apr 20.

Authors

Yucheng Zong¹, Qun Kuang², Guangjian Liu², Ren Wang¹, Wei Feng¹, Hao Zhang¹, Zhengxing Chen³, Tao Wang⁴

Affiliations

¹ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² Jiangsu Suwei Institute of Microbiology Co., Ltd., Wuxi 214122, China.
³ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zxchen_2008@126.com.
⁴ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Suwei Institute of Microbiology Co., Ltd., Wuxi 214122, China. Electronic address: twang3813@jiangnan.edu.cn.

PMID: 35462218
DOI: 10.1016/j.foodchem.2022.133012

Abstract

The combination of proteins and polysaccharides creates an exceptional platform for stabilizing biphasic systems such as oil in water emulsions. In this paper, we propose the use of natural protein-polysaccharide conjugates (PPCs) extracted from shiitake mushroom roots to stabilize high internal phase emulsions (HIPEs). The PPCs had bead-on-a-string nanostructures with bead (300 nm in diameter) and string (50 nm in thickness) structures corresponding to proteins and polysaccharides, respectively. Having spaced compartments with favourable amphiphilic properties, the PPCs had a three-phase contact angle close to 90°, which were harnessed for the preparation of HIPEs with excellent long-term storage stability (30 d) and heat tolerance (90 °C). The HIPEs were amenable to three-dimensional printing, yielding different objects with strong self-standing and high structural resolution properties. This paper presents a good example of how these unique PPC structures can provide biphasic stabilization, HIPE preparation, and potential applications in food products.

Keywords: 3D printing; Bead-on-a-string nanostructures; High internal phase emulsions; Protein-polysaccharide conjugates; Shiitake mushroom.

MeSH terms

Emulsions / chemistry
Nanostructures*
Particle Size
Polysaccharides*
Printing, Three-Dimensional

Substances

Emulsions
Polysaccharides