ArticleNanomaterials (Basel, Switzerland)2020
The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers.
Article in Nanomaterials (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 45 citations in OpenAlex.
- Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid.Food chemistry: X · 2026Article
- Isolation of Bioactive Compounds (Carotenoids, Tocopherols, and Tocotrienols) fromMolecules (Basel, Switzerland) · 2024Article
- Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
- The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review.Frontiers in nutrition · 2022Review
- Physiologically Active Molecules and Functional Properties of Soybeans in Human Health-A Current Perspective.International journal of molecular sciences · 2021Review
- Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate.RSC advances · 2021Article
- Enhancing ZnO-NP Antibacterial and Osteogenesis Properties in Orthopedic Applications: A Review.International journal of nanomedicine · 2020Review
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Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
Abstract
In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjugates. As for structures, conformational changes of conjugates were determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE), Fourier transform infrared (FT-IR), and fluorescence measurements. The molecular weights of PCD conjugates became larger, the structure became disorder, and the amino acid residues inside the protein were exposed to the polar environment when compared to protein-chlorogenic acid (PC) and native proteins (NPs). As for properties, the interfacial tension reduced and antioxidant activity of PCD conjugates enhanced in varying degrees. Based on this, PCD conjugates were used as emulsifiers in order to investigate the properties of nanoemulsions and compared with PC conjugates and NPs. The mean droplet diameters (MDD) results showed that the nanoemulsions that were stabilized by PCD conjugates had the smallest particle sizes and exhibited uniformly dispersed spherical shapes. The storage and oxidative stabilities of PCD conjugates were also significantly improved. In comparison, nanoemulsion that was stabilized by PPI-chlorogenic acid-dextran conjugate had the smallest particle size and optimal stability among four protein stabilized nanoemulsions.
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