Abstract
The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of peanut protein products with some unique functions.
| Original language | English (US) |
|---|---|
| Article number | 105308 |
| Journal | Food Hydrocolloids |
| Volume | 99 |
| DOIs | |
| State | Published - Feb 1 2020 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)
- Chemistry(all)
Keywords
- Emulsifying property
- Nanoparticle
- Peanut protein isolate (PPI)
- Pickering emulsions
- Protein aggregate
Cite this
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Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions. / Ning, Fangjian; Ge, Zhenzhen; Qiu, Liang; Wang, Xiaoqi; Luo, Liping; Xiong, Hua; Huang, Qingrong.
In: Food Hydrocolloids, Vol. 99, 105308, 01.02.2020.Research output: Contribution to journal › Article
TY - JOUR
T1 - Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions
AU - Ning, Fangjian
AU - Ge, Zhenzhen
AU - Qiu, Liang
AU - Wang, Xiaoqi
AU - Luo, Liping
AU - Xiong, Hua
AU - Huang, Qingrong
PY - 2020/2/1
Y1 - 2020/2/1
N2 - The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of peanut protein products with some unique functions.
AB - The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of peanut protein products with some unique functions.
KW - Emulsifying property
KW - Nanoparticle
KW - Peanut protein isolate (PPI)
KW - Pickering emulsions
KW - Protein aggregate
UR - http://www.scopus.com/inward/record.url?scp=85070997210&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85070997210&partnerID=8YFLogxK
U2 - https://doi.org/10.1016/j.foodhyd.2019.105308
DO - https://doi.org/10.1016/j.foodhyd.2019.105308
M3 - Article
VL - 99
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 105308
ER -