Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5132408 | Food Chemistry | 2018 | 8 Pages |
â¢Alkylated caseinates with selected C8-C16 alkyl groups were first synthesized.â¢The substitution degree of the alkyl groups was in the range of 5.2-72.9%.â¢C16-caseinate had the best assembling and curcumin-loading properties in water.â¢Curcumin-loaded C16-caseinate assemblies had desirable characteristic properties.
Alkylated caseinates (Cn-caseinates) containing selected C8-C16 alkyl groups were successfully synthesized through a two-step reaction between the protein and fatty acids. The substitution degree (SD) of the alkyl groups was 5.2-72.9%, which depended on the feed molar ratio of reagents and fatty acid chain length. The SD value was positively associated with the surface hydrophobicity index (S0) of the Cn-caseinate. Among the tested Cn-caseinates (nâ¯=â¯0, 8, 12, 14 and 16), C16-caseinate showed the best self-assembly and curcumin-loading properties in water. With increased palmitoyl group SD, the critical micelle concentration (CMC) of C16-caseinate was decreased from 5.15 to 3.77â¯mg/L and the encapsulation efficiency of curcumin-loaded C16-caseinate self-assemblies was increased from 31.16% to 69.87%. Transmission electron microscopy analysis demonstrated a desirable sphere assembly. In addition, the C16-caseinate self-assemblies had good re-dispersibility and storage stability at 4â¯Â°C for 6â¯weeks.