To reveal the influences of food matrix components on the formation of hydrophobic polysaccharide micelles, the effect of seven common amino acids (glutamic acid, lysine, isoleucine, phenylalanine, cysteine, alanine, and serine) on the formation of octenylsuccinated oat β-glucan (OSβG) micelles and their nature were investigated for widening the application scope of OSβG micelles in the food industry. Effects of seven hydrophobic amino acids on the critical micelle concentration (CMC) of OSβG, size, polydispersity index (PDI) and Zeta potential of OSβG micelles at different pH (3, 6 and 10) conditions were investigated. Moreover, the effects of five neutral amino acids (isoleucine, phenylalanine, cysteine, alanine, and serine) on curcumin-loaded OSβG micelles were also studied. The results showed that the CMC of OSβG, size, and absolute Zeta potential of OSβG micelles increased with pH value for each amino acid. This was mainly due to pH-induced dissociation of OSβG and amino acids, which further changed the stability of OSβG micelles via the electrostatic and hydrogen-bonding interactions between hydrophilic/hydrophobic chains of OSβG and the side chains of amino acids. The hydrophobicity of amino acids was not the only factor determining the micellar properties of loading curcumin by OSβG micelles. This study confirmed that the effects of amino acids and their environmental pH conditions on OSβG micelles and curcumin-loaded OSβG micelles were mainly due to the hydrogen-bonding and electrostatic interactions between OSβG and amino acid molecules in nature. It provides support for the stabilizing application of OSβG micelles and curcumin-loaded OSβG micelles in food systems.
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