A Novel Method for Stabilizing Zein Gel Particles to Salt Ion-Induced Aggregation
Abstract
:1. Introduction
2. Results and Discussion
2.1. Appearance of the Dispersions
2.2. Backscattering Changes
2.3. Gel Particle Size, Polydispersity Index, and Zeta–Potential
3. Materials and Methods
3.1. Materials
3.2. Preparation of Gel Particles
- (i)
- Zein gel particle dispersion (ZP). Zein powder (5 g) was added to 80% (v/v) ethanol/water (100 mL) with continuous stirring at room temperature (~25 °C) for 1 h. The pH of the solution was adjusted to 9.0 with 0.1 mol/L NaOH solution. The zein aqueous ethanol solution (20 mL, the dropping rate is 10 mL/min) was added to ultrapure water (100 mL) to prepare a zein gel particle dispersion. The dispersion was stirred at 600 rpm for 1 h and the pH was kept at 9.0 with 0.1 mol/L NaOH solution.
- (ii)
- GA dispersion. GA powder (10 g) was added to ultrapure water (240 mL, 50 °C) and stirred at 600 rpm for 1 h to prepare a GA dispersion. The pH was maintained at 9.0 with 0.1 mol/L NaOH solution and the dispersion was cooled to room temperature for further use.
- (iii)
- Zein–GA gel particle dispersion. Zein powder (5 g) was added to 80% (v/v) ethanol/water (100 mL) with continuous stirring at room temperature (~25 °C) for 1 h. The pH of the solution was adjusted to 9.0 with 0.1 mol/L NaOH solution. The zein aqueous ethanol solution (20 mL) was added dropwise to ultrapure water (100 mL) to prepare a zein gel particle dispersion. The dispersion was stirred at 600 rpm for 1 h and the pH was kept at 9.0 with 0.1 mol/L NaOH solution. GA powder (10 g) was added to ultrapure water (240 mL, 50 °C) and stirred at 600 rpm for 1 h to prepare a GA dispersion. The pH was maintained at 9.0 with 0.1 mol/L NaOH solution and the dispersion was cooled to room temperature for later use. The GA dispersion was then added dropwise into the zein gel particle dispersion at a zein:GA mass ratio of 1:2 with magnetic stirring at 600 rpm for 1 h to obtain the zein–GA complex gel particle dispersion.
- (iv)
- Zein–TA gel particle dispersion. Zein powder (5 g) was added to 80% (v/v) ethanol/water (100 mL) with continuous stirring at room temperature (~25 °C) for 1 h. The pH of the solution was adjusted to 9.0 with 0.1 mol/L NaOH solution. The zein aqueous ethanol solution (20 mL) was added dropwise to ultrapure water (100 mL) to prepare a zein gel particle dispersion. The dispersion was stirred at 600 rpm for 1 h and the pH was kept at 9.0 with 0.1 mol/L NaOH solution. Tannic acid solution (5 mL, 0.04 g/mL) was then added to the zein gel particle dispersion (120 mL) while stirring (600 rpm) at room temperature for 30 min.
- (v)
- GA+TA dispersion. GA powder (10 g) was added to ultrapure water (240 mL, 50 °C) and stirred at 600 rpm for 1 h to prepare a GA dispersion. The pH was maintained at 9.0 with 0.1 mol/L NaOH solution and the dispersion was cooled to room temperature for later use. Tannic acid solution (5 mL, 0.04 g/mL) was added to the GA dispersion (48 mL) at a GA:TA mass ratio of 10:1 and stirred (600 rpm) at room temperature for 30 min.
3.3. Characterization of Gel Particle Stability to Salt Ions
3.3.1. Visual Appearance
3.3.2. Turbiscan Stability
3.3.3. Gel Particle Size, Polydispersity Index, Zeta–Potential and Morphology
3.3.4. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Sample | Sodium Chloride (mol/L) | |||||||
---|---|---|---|---|---|---|---|---|
0 | 0.25 | 0.5 | 1 | 2 | 3 | |||
pH 4.0 | Zein–GA–TA | Diameters (nm) | 201.7 ± 9.7 c | 268.1 ± 2.8 a | 237.7 ± 12.9 b | 184.9 ± 6.9 d | 185.9 ± 5.4 d | 191.2 ± 5.4 c,d |
PDI | 0.17 ± 0.01 b,c | 0.30 ± 0.08 a | 0.20 ± 0.03 b | 0.14 ± 0.01 b,c | 0.12 ± 0.01 c | 0.12 ± 0.01 c | ||
Zein-GA | * | * | * | * | * | * | ||
Zein-TA | * | * | * | * | * | * | ||
ZP | * | * | * | * | * | * | ||
GA+TA | – | – | – | – | – | – | ||
GA | – | – | – | – | – | – | ||
pH 7.0 | Zein–GA–TA | Diameters (nm) | 200.2 ± 13.6 b | 240.3 ± 17.8 a | 247.1 ± 16.6 a | 212.9 ± 10.0 b | 202.6 ± 5.1 b | 191.2 ± 4.8 b |
PDI | 0.21 ± 0.07 b | 0.16 ± 0.01 b | 0.32 ± 0.08 a | 0.18 ± 0.03 b | 0.18 ± 0.08 b | 0.14 ± 0.00 b | ||
Zein-GA | * | * | * | * | * | * | ||
Zein-TA | * | * | * | * | * | * | ||
ZP | * | * | * | * | * | * | ||
GA+TA | – | – | – | – | – | – | ||
GA | – | – | – | – | – | – | ||
pH 8.5 | Zein–GA–TA | Diameters (nm) | 203.4 ± 9.1 b | 247.8 ± 8.7 a | 239.5 ± 17.3 a | 230.2 ± 4.4 a | 210.0 ± 6.9 b | 196.0 ± 10.5 b |
PDI | 0.19 ± 0.01 c | 0.31 ± 0.05 a,b | 0.32 ± 0.03 a | 0.25 ± 0.01 a,b,c | 0.20 ± 0.06 c | 0.22 ± 0.09 b,c | ||
Zein-GA | Diameters (nm) | 122.2 ± 1.2 | * | * | * | * | * | |
PDI | 0.16 ± 0.01 | * | * | * | * | * | ||
Zein-TA | Diameters (nm) | 77.9 ± 2.4 | * | * | * | * | * | |
PDI | 0.22 ± 0.01 | * | * | * | * | * | ||
ZP | Diameters (nm) | 88.0 ± 4.1 | * | * | * | * | * | |
PDI | 0.19 ± 0.01 | * | * | * | * | * | ||
GA+TA | – | – | – | – | – | – | ||
GA | – | – | – | – | – | – |
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Zhang, Y.; Huang, J.; Ren, F.; Li, Y.; Tong, Y.; Wen, P.; Wang, P. A Novel Method for Stabilizing Zein Gel Particles to Salt Ion-Induced Aggregation. Molecules 2021, 26, 1458. https://doi.org/10.3390/molecules26051458
Zhang Y, Huang J, Ren F, Li Y, Tong Y, Wen P, Wang P. A Novel Method for Stabilizing Zein Gel Particles to Salt Ion-Induced Aggregation. Molecules. 2021; 26(5):1458. https://doi.org/10.3390/molecules26051458
Chicago/Turabian StyleZhang, Yiquan, Jiaqiang Huang, Fazheng Ren, Yi Li, Yi Tong, Pengcheng Wen, and Pengjie Wang. 2021. "A Novel Method for Stabilizing Zein Gel Particles to Salt Ion-Induced Aggregation" Molecules 26, no. 5: 1458. https://doi.org/10.3390/molecules26051458