Abstract：
:In this study, zein, propylene glycol alginate (PGA) and surfactant ternary complexes were fabricated by antisolvent co-precipitation method. Two types of surfactants (rhamnolipid and lecithin) were applied to generate zein-PGA-rhamnolipid (Z-P-R) and zein-PGA-lecithin (Z-P-L) ternary complexes, respectively. Results showed that the surfactant types significantly affected the properties of ternary complexes. The formation of ternary complexes was mainly due to the non-covalent interactions such as hydrogen bonding, electrostatic interaction and hydrophobic interactions among zein, PGA and surfactants. Moreover, the thermal stability of ternary complexes was enhanced with increasing the levels of both surfactants. Notably, ternary complex dispersions exhibited better stability against pH from 2 to 8. Furthermore, a compact network structure was observed in Z-P-R ternary complex, while Z-P-L ternary complex remained the spherical structure. These findings would provide new insights into the development of novel delivery system and expand the options, when zein-based complexes were utilized under different environment conditions.
journal_name
Food Chemjournal_title
Food chemistryauthors
Dai L,Sun C,Wei Y,Zhan X,Mao L,Gao Ydoi
10.1016/j.foodchem.2018.03.077subject
Has Abstractpub_date
2018-08-30 00:00:00pages
321-330eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30510-7journal_volume
258pub_type
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