Succinylated whey protein isolate-chitosan core-shell composite particles as a novel carrier: Self-assembly mechanism and stability studies

Fei-Yue Xu; Jia-Wei Lin; Rui Wang; Bo-Ru Chen; Jian Li; Qing-Hui Wen; Xin-An Zeng

doi:10.1016/j.foodres.2022.111695

Succinylated whey protein isolate-chitosan core-shell composite particles as a novel carrier: Self-assembly mechanism and stability studies

Food Res Int. 2022 Oct:160:111695. doi: 10.1016/j.foodres.2022.111695. Epub 2022 Jul 14.

Authors

Fei-Yue Xu¹, Jia-Wei Lin¹, Rui Wang¹, Bo-Ru Chen¹, Jian Li², Qing-Hui Wen¹, Xin-An Zeng³

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
³ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Food Science and Engineering, Foshan University, Foshan, Guangdong 528011, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.

PMID: 36076398
DOI: 10.1016/j.foodres.2022.111695

Abstract

Single protein [whey protein isolate (WPI) or succinylated whey protein isolate (SWPI)] and composite particles of proteins with chitosan (CS) were tested for their ability to encapsulate and protect curcumin (CUR). Combining protein and CS resulted in changes in zeta-potential and surface hydrophobicity, particularly in the SWPI-H (high degree of succinylation, 90 %) and CS composite particle (H-CS). Furthermore, the secondary and tertiary structures were dramatically altered using Fourier transform infrared (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Scanning electron microscopy (SEM) and atomic force microscope (AFM) analyses revealed that H-CS exhibited a soft core-rigid shell morphology due to electrostatic interactions, hydrophobic interactions, and H-bond interactions. Fluorescence quenching results demonstrated that H-CS had a higher binding constant (K, 1.69 ×10⁴ M^-1) and encapsulation effectiveness (EE, 88.3 %) of CUR. Because of increased binding sites and steric hindrance, CUR was stabilized more effectively in H-CS in photostability and thermostability tests,. These results show that SWPI-CS composite particles can be utilized to build a protection system for water-insoluble nutritional supplements.

Keywords: Chitosan; Curcumin; Particles; Self-assembly; Succinylation; Whey protein isolate.

MeSH terms

Chitosan* / chemistry
Curcumin* / chemistry
Hydrophobic and Hydrophilic Interactions
Whey Proteins / chemistry

Substances

Chitosan
Curcumin
Whey Proteins