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Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface

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Abstract

With the development of nanotechnology, nanoparticles have played an important role in pharmaceuticals, foods and materials, in particular, protein/polysaccharide based composite nanoparticles have received attention from researchers for safety and green production. This paper summarized in detail the preparation methods, applications of protein/polysaccharide nanoparticles (PPNPs) in recent years, especially the mechanism of stabilizing the oil–water interface. Currently, the polysaccharides applied are more traditional, such as chitosan, pectin and carboxymethyl cellulose, so there is still a lot of room for the development of raw materials that can be used to prepare PPNPs. Based on this, we also proposed three promising polysaccharides: seaweed polysaccharide, lycium barbarum polysaccharide and lactobacillus exopolysaccharides, describing their characteristics as well as their application prospects, this article can serve as a reference for interested researchers.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (No. 32102005).

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  1. College of Food Science and Technology, Bohai University, A203 Food Science Building, 19 Keji Road, Jinzhou, 121013, Liaoning, China

    Hui Yang, Shengnan Wang, Lina Yang & He Liu

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  1. Hui Yang
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  2. Shengnan Wang
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Yang, H., Wang, S., Yang, L. et al. Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface. Food Sci Biotechnol 33, 13–22 (2024). https://doi.org/10.1007/s10068-023-01397-9

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