Free Fatty Acids Electronically Bridge the Self-Assembly of a Three-Component Nanocomplex Consisting of Amylose, Protein, and Free Fatty Acids
2010
Zhang, Genyi | Maladen, Michelle | Campanella, Osvaldo H. | Hamaker, Bruce R.
The self-assembly of a ternary complex, which is formed through heating and cooling of a mixture of amylose (1.0 mg/mL), whey protein isolate (50 μg/mL), and free fatty acids (FFAs, 250 μg/mL) was investigated. High-performance size-exclusion chromatography - multi-angle laser light scattering (HPSEC - MALLS) analysis showed that the complex is a water-soluble supramolecule (Mw = 6-7 x 10(6)), with a radius of gyration of 20-100 nm, indicating a nanoscale complex. Experimental results using 1-monostearyl-rac-glycerol (MSG) or cetyl alcohol that is similar to FFA in structure (except the headgroup) indicate that FFAs are the bridge between thermodynamically incompatible amylose and protein molecules and their functional carboxyl group is essential to the formation of the complex. Additionally, the effects of pH and salt treatments suggest that electrostatic interactions between negatively charged carboxyl groups of FFAs and polyionic protein are the foundation for the self-assembly of the complex. The fact that FFA is one important component in the self-assembled complex with an estimated molar ratio of 6:1:192 (amylose/protein/FFA, 4-5% FFA) demonstrates that it might be used as a nanocarrier for the controlled release of lipophilic functional materials to maintain their stability, bioactivity, and more importantly water solubility.
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