The Maillard-type WPI–chitosan conjugate was prepared through dry heating at 60 °C and 75% relative humidity for 72 h at a weight excess of WPI (8.7-fold) relative to CHIT (75% of deacetylation). The focus of the study was the soluble fraction (68% w/w) of the WPI–CHIT conjugate in the p range of WPI (pH 4.5). SDS-PAGE analysis revealed that 16% of the total WPI was covalently bonded to CHIT. SDS-PAGE and SEC identified a 29% degree of binding for α-lactalbumin. DSC, fluorimetry, and FTIR detected unfolding of globular whey proteins in the conjugate. The conjugate encapsulated 94% of phosphatidylcholine liposomes loaded with fish oil and curcumin, resulting in complex particles. EPRS, DSC, fluorimetry, laser light scattering, tensiometry, and TEM provided insights into the structural and thermodynamic parameters underlying the functionality of the latter: water solubility, protective ability for encapsulated nutraceuticals, and lower foaming ability compared to that of the WPI–CHIT conjugate.

中文翻译：

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乳清分离蛋白与壳聚糖的美拉德型缀合物作为姜黄素与平衡量的 n-3 和 n-6 PUFA 组合的脂质体形式的载体的功效。第一部分：结构——功能关系

美拉德型 WPI-壳聚糖缀合物是通过在 60°C 和 75% 相对湿度下干热 72 小时制备的，WPI 的重量相对于 CHIT（脱乙酰化的 75%）过量（8.7 倍）。研究的重点是 WPI-CHIT 缀合物在 WPI p 范围内 (pH 4.5) 的可溶部分 (68% w/w)。 SDS-PAGE 分析显示总 WPI 的 16% 与 CHIT 共价键合。 SDS-PAGE 和 SEC 鉴定出 α-乳清蛋白的结合度为 29%。 DSC、荧光测定法和 FTIR 检测到缀合物中球状乳清蛋白的去折叠。该缀合物封装了 94% 的磷脂酰胆碱脂质体，其中负载有鱼油和姜黄素，形成复合颗粒。 EPRS、DSC、荧光测定法、激光光散射、张力测定法和 TEM 提供了对后者功能背后的结构和热力学参数的深入了解：水溶性、封装营养制品的保护能力以及与 WPI-CHIT 相比较低的发泡能力共轭。