Food Chemistry 239 (2018) 840–847 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Chemical crosslinking improves the gastrointestinal stability and enhances nutrient delivery potentials of egg yolk LDL/polysaccharide nanogels Mingyong Zhou, Keiona Khen, Taoran Wang, Qiaobin Hu, Jingyi Xue, Yangchao Luo Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA ar ti c l e i nf o ab stra ct Article history: Egg yolk low density lipoprotein (LDL)/polysaccharide nanogels are newly explored as oral delivery sys- Received 6 March 2017 tems with promising encapsulation potentials. Nonetheless, the stability of nanogels against aggregation Received in revised form 13 May 2017 in gastrointestinal tract remains a challenge. Therefore, chemical crosslinking by 1-ethyl-3-(3- Accepted 5 July 2017 dimethylaminopropyl) and carbodiimide/N-hydroxysuccinimide (EDC/NHS) was adopted to improve Available online 8 July 2017 the gastrointestinal stability of nanogels. Compared to original uncrosslinked nanogels, crosslinking did not change particle size, polydispersity index (PDI) and morphology, but it reduced surface charge Keywords: of nanogels. The nano spray dried LDL/CMC/EDC nanogels had relatively poor surface structure with Egg yolk agglomerations. The FT-IR spectra conﬁrmed the formation of new peptide bonds, which signiﬁcantly Low density lipoprotein improved stability of nanogels under simulated gastrointestinal conditions.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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