Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates

Protein microgels are emerging as versatile soft particles due to their desirable interfacial activities and functional properties. In this study, pea protein isolate microgel particles (PPIMP) were prepared by heat treatment and transglutaminase crosslinking, and PPIMP were non-covalently and covalently modified with sodium alginate (SA). The effects of polymer ratio and pH on the formation of PPIMP-SA mixtures and conjugates were investigated. The optimal ratio of PPIMP and SA was found to be 20:1, with the optimal pH being 7 and 10, respectively. PPIMP-SA conjugates were prepared by Maillard reaction. It was found that ultrasound (195 W, 40 min) enhanced the degree of glycation of PPIMP, with a highest value of 37.21 ± 0.71 %. SDS-PAGE, browning intensity and FTIR data also confirmed the formation of PPIMP-SA conjugates. Compared with PPIMP and PPIMP-SA mixtures, PPIMP-SA conjugates exhibited better thermal stability, antioxidant, emulsifying and foaming properties, which opens up opportunities for protein microgel in various food applications.

Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion

Food-grade Pickering emulsions stabilized by protein microgel particles have received increasing attentions owing to their potential applications in the food industry. Herein, soy protein hydrolysate microgel particles (SPHMs) produced at various pH (3, 5, 7, and 9) with and without ultrasonication were used to stabilize Pickering emulsions. Compared with those prepared using ultrasonication at pH 3-7, SPHMs prepared using ultrasonication at pH 9 showed excellent amphiphility at the oil-water interface and a superior ability to reduce interfacial tension. The Pickering emulsion stabilized by the latter SPHMs displayed a small particle size and a high net charge on the droplet surface, formed a dense honeycomb network interfacial layer with high viscoelasticity and adsorbed protein content, and experienced no visually detectable creaming during storage for 21 days, i.e., exhibited optimum colloidal stability. Furthermore, the above emulsion featured a quercetin encapsulation efficiency of 89.45 % and was capable of sustainable release, achieving a low free fatty acid release efficiency of 61 % and a relatively high quercetin bioaccessibility of 65 % in in vitro simulated digestion experiments. Thus, this work inspires the use of SPHMs in emulsion-based functional foods.

Physics of agarose fluid gels: Rheological properties and microstructure

Agarose, a strongly gelling polysaccharide, is a common ingredient used to optimize the viscoelastic properties of a multitude of food products. Through aggregation of double helices via hydrogen bonds while cooling under quiescent conditions it forms firm and brittle gels. However, this behavior can be altered by manipulating the processing conditions viz shear. For example, gelation under shear leads to microgel particles with large surface area, which in turn leads to completely different rheological properties and texture. Such fluid gels are shown to play an important role in texture modification of foods and beverages for dysphagia patients. In this study, different concentration of agarose fluid gel (0.5 % wt, 1 % wt and 2 % wt) were considered. Rheological measurements of the microgel particles showed an increase of storage and loss modulus with increasing concentration. However, 1 % wt fluid gel exhibited the lowest viscosity in the low shear range and the shortest LVE range. Furthermore, the effect on the microstructure and size of gel particles were also investigated by using light microscopy and particle size analysis. It was observed that as the concentration of agarose increased the particle size and unordered chains present at the particle surface decreases. Based on our results, we propose specific models suggesting the impact of the particle size, the concentration and the "hairy" projections on the rheological and tribological properties that could help in understanding the differences in characteristics of fluid gels.

Colloidal monolayers with cell-like tessellations via interface assisted evaporative assembly

HYPOTHESIS

Evaporating sessile drops containing surface active colloids is a promising route to self-assemble two-dimensional nanostructures. The standard protocol is to first self-assemble surface active nanoscale particles at the water-vapour interface and subsequently transfer it on to a solid surface. Colloidal monolayers with very few morphologies have been fabricated, exploiting this bottom-up self-assembly technique. However, the evaporation kinetics under controlled humidity conditions may dramatically alter the microstructure of self-assembled colloidal monolayers at the liquid-vapor interface and that on the solid surfaces, an aspect that has not been fully addressed in the prior studies.

EXPERIMENTS

To this end, we present an experimental study of evaporation driven self-assembly of soft poly(N-isopropylacrylamide) (pNIPAM) microgel particles loaded in a sessile drop. The surface-active microgel particles spontaneously populate the water-vapour interface facilitating the suppression of the coffee-ring effect and the formation of monolayer stains. The role of evaporation kinetics under controlled humidity conditions on the colloid's microstructure adsorbed to the solvent-air interface and on the morphology of the colloidal monolayer transferred onto the solid surface are studied in detail.

FINDINGS

The formation of particle-free and particle-rich regions at the water-vapor interface is observed for sessile drops evaporated under saturated humidity conditions. We show that the evaporation induced shrinkage of the interface area and the enhancement of the areal density of microgel particles adsorbed onto the interface leads to a restructuring of the particle-laden interface. The rearrangement of microgel particles along the water-vapor interface resembling the de-wetting assisted patterns is transferred to the solid substrate upon complete evaporation of the solvent. The microgel particles in the deposit assemble into domains with enhanced crystalline order. The evolution of Voronoi entropy across the monolayer deposit patterns obtained by the standard and slow evaporation routes are presented.

Preparation of TAT peptide-modified poly(N-isopropylacrylamide) microgel particles and their cellular uptake, intracellular distribution, and influence on cytoviability in response to temperature change

Thermo-sensitive microgel particles may exert a swelling force inside cells and influence on cell viability due to their volume transition in response to external temperature change. In this study, cross-linked poly(N-isopropylacrylamide) (PNIPAM) microgel particles with a thermo-responsive volume expansion ability were prepared by precipitation polymerization of NIPAM, poly(ethylene glycol) diacrylate and acrylic acid. To endow the microgel particles with enhanced cellular uptake and visualization, cell penetrating peptide TAT and fluorescent probe were further covalently immobilized. The cellular uptake, intracellular distribution and thermo-responsive cytotoxicity of the microgel particles were studied by co-culture with lung adenocarcinoma (A549) cells. The PNIAPM microgel particles were largely ingested by A549 cells and mainly located in lysosomes. TAT modification enhanced the cellular internalization of particles but did not alter their intracellular distribution. While the PNIPAM microgel particles did not show significant impact on cell viability at 37°C, they caused cytotoxicity to some extent when being cultured at 25°C for 4 h. Doxorubicin loaded PNIPAM microgel particles showed the strongest cytotoxicity when being cultured at 25°C for 4 h, suggesting the combinational effect of intracellular volume expansion and drug release on cells.