Nanocomplex of selachyl alcohol and sodium caseinate: Preparation, physicochemical properties, and interaction mechanism

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成果类型：

期刊论文

作者：

He, Junbo;Zhang, Xinyu;Li, Yijie;Lin, Hong;Zhang, Weinong

通讯作者：

He, JB

作者机构：

[Zhang, Xinyu; Lin, Hong; He, JB; He, Junbo; Li, Yijie; Zhang, Weinong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Zhang, Xinyu; Lin, Hong; He, Junbo; Li, Yijie; Zhang, Weinong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Lin, Hong; He, Junbo; Zhang, Weinong] Engn Res Ctr Lipid Based Fine Chem Hubei Prov, Wuhan 430023, Peoples R China.

通讯机构：

[He, JB ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Interaction;Molecular docking;Nanocomplex;Selachyl alcohol;Sodium caseinate

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

476

页码：

143483

DOI：

10.1016/j.foodchem.2025.143483

基金类别：

CRediT authorship contribution statement Junbo He: Writing – review & editing, Supervision, acquisition, Conceptualization. Xinyu Zhang: Writing – original draft, Methodology, Investigation, Data curation. Yijie Li: Investigation, Data curation. Hong Lin: Writing – review & editing, Formal analysis. Weinong Zhang: Methodology, Conceptualization.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Selachyl alcohol (SA), a naturally occurring 1- O -alkylglycerol, has garnered significant attention due to its wide biological activities. To enhance its aqueous solubility, the complexation with sodium caseinate (NaCas) was investigated. Results showed the SA-NaCas complex, optimally formed at a 1:4 mass ratio, yielded a nanoscale dispersion with enhanced surface hydrophobicity, reduced dynamic surface tension, and superior emulsifying indices compared to NaCas alone. Fluorescence spectroscopy elucidated the interaction between SA and NaCas a...

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Nanocomplex of selachyl alcohol and sodium caseinate: Preparation, physicochemical properties, and interaction mechanism

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