Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

被引:59
|
作者
Dai, Hongjie [1 ,2 ]
Li, Yuan [1 ]
Ma, Liang [1 ,3 ]
Yu, Yong [1 ]
Zhu, Hankun [1 ]
Wang, Hongxia [1 ]
Liu, Tingwei [1 ]
Feng, Xin [1 ]
Tang, Mi [1 ]
Hu, Weijie [1 ]
Zhang, Yuhao [1 ,2 ,3 ]
机构
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Southwest Univ, Chongqing Key Lab Soft Matter Mat Chem & Funct Mf, Chongqing 400715, Peoples R China
[3] Southwest Univ, Biol Sci Res Ctr, Chongqing 400715, Peoples R China
基金
中国国家自然科学基金; 国家重点研发计划;
关键词
beta-lactoglobulin; Desolvation; Crosslinking; Pickering high internal phase emulsions; Stability; FREEZE-THAW STABILITY; FOOD-GRADE PARTICLES; WHEY-PROTEIN; MICROSTRUCTURAL PROPERTIES; CELLULOSE NANOCRYSTALS; EMULSIFYING PROPERTIES; PINEAPPLE PEEL; IONIC-STRENGTH; PH; GENIPIN;
D O I
10.1016/j.foodhyd.2020.106151
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
To develop the effective utilization of beta-lactoglobulin in Pickering high internal phase emulsions (HIPEs), the food-grade beta-lactoglobulin nanoparticles (BLGNPs) as emulsion stabilizers were designed and fabricated by using ethanol as a desolvation solvent and genipin (GP) as a crosslinking agent. The influence of processing sequence including ethanol desolvation, pH adjustment and GP crosslinking on the properties of BLGNPs were investigated. The results indicated that BLGNPs obtained by GP crosslinking after desolvation and pH adjustment had the largest size (373.67 +/- 15.71 nm), a larger contact angle (83.5 degrees), and the best thermal and storage stabilities. The BLGNPs stabilized Pickering HIPEs exhibited a good thermal stability due to the continuation of GP crosslinking during heating treatment. The increase of ionic strengths in emulsion systems resulted in an increased apparent viscosity and moduli of the emulsion, attributing to the formation of a stable emulsion crosslinked network. Moreover, the emulsions showed an excellent freeze-thaw stability when ionic strength exceeded 50 mM, indicating the possibility of long-term cryopreservation. This study successfully fabricated novel BLGNPs and its stabilized emulsions, and the results could promote the effective application of BLGNPs in Pickering HIPEs.
引用
收藏
页数:11
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