Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals

Published on Mar 1, 2022in Food Hydrocolloids9.147
· DOI :10.1016/J.FOODHYD.2021.107164
Tao Wang14
Estimated H-index: 14
,
Wenyan Zhang + 3 AuthorsRen Wang27
Estimated H-index: 27
Source
Abstract
Abstract null null Oil in water (o/w) emulsions are ubiquitous in food systems, where the stabilization of a homogeneous biphasic texture is necessary. In this study, binary protein particles (CRPs) with hydrophilic shells (cod proteins) and hydrophobic cores (rice proteins) were fabricated as stabilizers of o/w emulsions. To circumvent their instability at the interface due to conformational changes, the CRPs were further reinforced by starch nanocrystals (SNCs) to form a secondary complex (CRP@SNCs). Results from cryo-scanning electron microscope and confocal laser scanning microscope confirmed the stable adsorption of SNC-reinforced CRPs on the biphasic interface with excessive SNCs as the spacers separating the adjacent oil droplets, leading to emulsions featuring both Pickering-type and steric-type stabilization. At the optimum SNCs/CRPs mass ratio, the emulsions showed undetectable phase-separation and negligible changes in droplet size during the tested storage for up to 28 days. Our study presents a facile strategy for innovating novel stabilization protocols for emulsions.
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References35
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#1Hao Zhang (UT: University of Tennessee)H-Index: 2
#2Shuo Qian (ORNL: Oak Ridge National Laboratory)H-Index: 18
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Abstract Understanding the supermolecular structures of recrystallized starches is imperative to manufacture novel starches with controllable physicochemical properties enabling novel applications. In this study, native amylopectin (AP) from maize was modified to different chain lengths using amylosucrase from Neisseria polysaccharea. Native AP granules showed well-organized lamellar structures with a periodicity of ca. 9.0 nm whereas modified starches formed heterogeneous structures with the av...
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Abstract High internal phase emulsions (HIPEs) are versatile platforms for various applications owing to the low-density, interconnected structure, and large specific area. The mechanical properties of existing HIPEs, especially those stabilized solely by one naturally-occurring substance, hinder their practical applications. In this study, we disclose strong (up to 1.6 MPa), tough (up to 0.7 MJ m−3), and fatigue-resistant HIPEs stabilized solely by cod myofibers (CMs). Unlike conventional Picke...
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Abstract Low water solubility strictly limits the potential applications of plant or animal proteins such as rice proteins (RPs) and cod proteins (CPs). In this study, nanoscale hydrophilic colloidal co-assemblies (80∼150 nm) with excellent water solubility were prepared by hydrating RPs and CPs at pH 12 combined with neutralization. The solubility of RPs was boosted to over 90% (w/v), while most of the subunits in CPs became fully soluble. Structural analysis revealed that RPs and CPs non-coval...
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#4Cheng Yang (Jiangnan University)H-Index: 22
Ultra-stable Pickering emulsions synergistically stabilized by zein nanoparticles and starch nanocrystals were successfully prepared and the stabilization is ascribed to the double-layer shell of binary particles. The as-prepared Pickering emulsions showed unprecedented stability against centrifugation up to 20 000g and against environmental stresses such as pH change and high temperature.
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#1Long BaiH-Index: 25
#2Siqi Huan (NEFU: Northeast Forestry University)H-Index: 21
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#1Chuan-He Tang (SCUT: South China University of Technology)H-Index: 69
Abstract Many globular proteins are good emulsifiers or stabilizers for oil-in-water emulsions. It is generally recognized in the field that globular proteins tend to undergo a structural unfolding and rearrangement when adsorbed at oil-water interface, and as a result, a viscoelastic interfacial film is formed. However, more evidences are fast accumulating in recent years to show that globular proteins exhibit a great potential to perform as soft particles for stabilizing emulsions. This review...
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#2Tingting Wang (Jiangnan University)H-Index: 2
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#1Chao Wu (Dalian Polytechnic University)H-Index: 16
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The development of binary protein networks featuring superior nutritional and rheological properties is an intriguing, as well as challenging, aspect in the food industry. In this study, a novel, self-assorted double protein network was constructed, which was achieved by simply heating soy protein (SP) and cod protein (CP) at 100 °C with different SP/CP ratios (5 : 0 to 0 : 5). Atomic force microscopy revealed that the heat-induced protein aggregate size increased with increasing CP ratio from 0...
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#1Tao Wang (Jiangnan University)H-Index: 14
#2Xianfu Chen (Nanjing Tech University)H-Index: 19
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