title: One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation.
abstract: Whey protein isolate was hydrolyzed to an in vitro antioxidative hydrolysate, followed by transglutaminase-induced cross-linking and microemulsification in an oil phase. The obtained microemulsion was then dispersed in a gallic acid-rich model wastewater which caused gallic acid transportation into internal nanodroplets. Whey peptides were consequently gelled, yielding nanoparticles. Electrophoresis showed that β-lactoglobulin and low molecular weight peptides were cross-linked by transglutaminase. Protein hydrolysis and subsequent enzymatic cross-linking increased the ζ-potential value. Microscopic investigation indicated that most particles were non-spherical. Non-cross-linked and cross-linked peptides underwent a form of heat-triggered self-assembly in the dry state, while nanoparticles did not show such behavior. Peptide crystallites size was increased by cross-linking and acid-induced particle formation. The latter also caused a reduction in intensity of C-H stretching and C-N bending peaks in infra-red spectrum. Gallic acid release from particles to simulated gastrointestinal fluids was through diffusion from swollen particles, and reached almost 70% release.
authors.affiliation: Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
authors.forename: Himan
authors.initials: H
authors.lastname: Nourbakhsh
authors.affiliation: Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran. Electronic address: a.madadlou@ut.ac.ir.
authors.forename: Ashkan
authors.initials: A
authors.lastname: Madadlou
authors.affiliation: Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.affiliation: Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison, WI, USA.
authors.forename: Yi-Cheng
authors.initials: YC
authors.lastname: Wang
authors.affiliation: Department of Biological Systems Engineering, College of Agricultural and Life Sciences, University of Wisconsin-Madison, WI, USA.
authors.forename: Sundaram
authors.initials: S
authors.lastname: Gunasekaran
mesh_terms: D005707:Gallic Acid / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry; D053758:Nanoparticles / Q000737:chemistry; D010455:Peptides / Q000737:chemistry*
chemical_list: D007782:Lactoglobulins; D010455:Peptides; D005707:Gallic Acid
keywords: Cold gelation; Encapsulation; Enzymatic cross-linking; Microemulsion; Whey protein hydrolysate