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DOI 10.1016/j.foodchem.2025.143969

Медицинская библиотека · Food chemistry · 2025

Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes for lipase catalysis.

Liu Wen-Yu, Jia Xin-Yue, Zheng Hao-Yue, Zhang Hui-Hui, Xiao Jun-Xia, Huang Guo-Qing

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Аннотация

The Pickering emulsion stabilized by ovalbumin/pectin polyelectrolyte complex with porcine pancreatic lipase (PPL) dissolved in the aqueous phase was investigated for its feasibility in biphasic catalysis. CLSM and QCM-D analysis revealed that PPL discretely adsorbed to emulsion interface, though they were both negatively charged. The hydrolysis of p-NPP was favored in low stabilizer concentrations and could be saturated by PPL, and the optimum conditions were pH 6.5, ovalbumin to pectin mass ratio 1:3, complex concentration 0.25 %, and PPL dosage 0.6 %. Under these conditions, the Pickering emulsion conferred a conversion rate of 0.87 μmol/h and product yield of 46.8 % after reaction for 5 h, which were significantly lower than 1.37 μmol/h and 73.6 % of the conventional oil/water system. Hence, Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes might not be ideal media for biphasic catalysis, possibly due to the viscoelastic property of the complexes that could better cover emulsion interfaces.

Для цитирования: Liu Wen-Yu, Jia Xin-Yue, Zheng Hao-Yue, Zhang Hui-Hui, Xiao Jun-Xia, Huang Guo-Qing. Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes for lipase catalysis.. Food chemistry. 2025. DOI: 10.1016/j.foodchem.2025.143969.

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