Authors
Guangxin Feng, Weiting Feng, Xiaowen Feng, Chuanwu Han, Gaoshang Wang, Zhili Wan, Jian Guo, Kaining Han, Xiaoquan Yang
Published in
Journal of agricultural and food chemistry. Jul 12, 2026. Epub Jul 12, 2026.
Abstract
Omega-3 polyunsaturated fatty acids are highly susceptible to oxidation, limiting the shelf life and sensory quality of omega-3-fortified foods. Herein, wheat gluten peptide nanoparticles (WGPNs) with coupled emulsifying and antioxidant functions were produced by sequential pepsin-trypsin hydrolysis. LC-MS/MS showed a peptide pool (1-4 kDa) enriched in Gln/Pro, featuring hydrophobic motifs and C-terminal Lys/Arg residues that confer surfactant-like behavior. WGPNs formed spontaneously in aqueous media, mainly driven by hydrophobic association and hydrogen bonding, with concentration-dependent β-sheet formation and a critical aggregation concentration of ∼0.17 mg/mL. Above this threshold, WGPNs exhibited enhanced radical-scavenging activity and colloidal stability across a wide ionic-strength range. Interfacial measurements demonstrated rapid adsorption of WGPNs at the oil-water interface, reduced interfacial tension, and formation of a stable interfacial layer. Consequently, WGPNs effectively stabilized fish oil emulsions and markedly retarded lipid oxidation. This work establishes WGPNs as a clean-label, dual-function platform for protecting oxidation-sensitive lipids in food systems.
PMID:
42437524
Bibliographic data and abstract were imported from PubMed on 13 Jul 2026.
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