Modulation of DBS/Zein/Pectin Nanoparticle Properties by Calcium Ions: Physicochemical and Emulsifying Insights

This study investigated the effects of Ca 2+ ions on the physicochemical properties of DBS/zein/pectin (DZP) ternary composite nanoparticles by adding varying concentrations of Ca 2+ during particle formation. Ca 2+ ions reduced electrostatic repulsion between colloidal particles, causing collisions and aggregation, which increased particle size. Additionally, Ca 2+ ions decreased α‐helices and increased β‐sheets in the zein molecular chains, weakening interactions between zein and other components, and reducing the thermal stability of the composite particles. At high Ca 2+ concentrations, phase separation occurred, with the crystalline structure nearly disappearing. Ca 2+ ions neutralized surface charges, decreased colloidal particle wettability, and reduced emulsifying capacity. Emulsions prepared with these particles showed that Ca 2+ addition intensified the aggregation of composite particles on the emulsion droplet surface, resulting in pronounced phase separation and reduced emulsion stability. Overall, these results demonstrate that Ca 2 + plays a key regulatory role in governing the structure–property relationships of DZP ternary composite nanoparticles. This study provides mechanistic insight into ion‐mediated regulation of protein–polysaccharide systems and highlights the potential of DZP nanoparticles as calcium‐responsive carriers for food‐related delivery applications.