Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 620-630

  Liu, Fu ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Electrostatic screening; Emulsification performance; Interfacial packing and adsorption; Pickering emulsions; Soy glycinin nanoparticle

Indexed keywords

ADSORPTION; ELECTROSTATICS; EMULSIONS; IONIC STRENGTH; NANOPARTICLES; OILS AND FATS; PHASE INTERFACES; PROTEINS; SODIUM CHLORIDE;

ELECTROSTATIC SCREENING; EMULSIFICATION PERFORMANCE; FOOD GRADE; GLYCININ; INTERFACIAL ADSORPTION; INTERFACIAL PACKING AND ADSORPTION; PERFORMANCE; PICKERING EMULSIONS; SOY GLYCININ NANOPARTICLE; STABILISER;

EMULSIFICATION;

EID: 84954319242     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.024     Document Type: Article

References (42)

1. Arditty, S., Schmitt, V., Giermanska-Kahn, J., Leal-Calderon, F., Materials based on solid-stabilized emulsions. Journal of Colloid and Interface Science 275 (2004), 659–664.
2. Chevalier, Y., Bolzinger, M.-A., Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 439 (2013), 23–34.
3. Cho, D., Narsimhan, G., Franses, E.I., Adsorption dynamics of native and pentylated bovine serum albumin at air-water interfaces: surface concentration/surface pressure measurements. Journal of Colloid and Interface Science 191 (1997), 312–325.
4. Cui, Z., Chen, Y., Kong, X., Zhang, C., Hua, Y., Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level. Journal of Agricultural and Food Chemistry 62 (2014), 1634–1642.
5. Destribats, M., Lapeyre, V., Wolfs, M., Sellier, E., Leal-Calderon, F., Ravaine, V., et al. Soft microgels as Pickering emulsion stabilizers: role of particle deformability. Soft Matter 7 (2011), 7689–7698.
6. Destribats, M., Rouvet, M., Gehin-Delval, C., Schmitt, C., Binks, B.P., Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions. Soft Matter 10 (2014), 6941–6954.
7. Destribats, M., Wolfs, M., Pinaud, F., Lapeyre, V., Selier, E., Schmitt, V., et al. Pickering emulsions stabilized by soft microgels: influence of the emulsification process on particle interfacial organization and emulsion properties. Langmuir 29 (2013), 12367–12374.
8. Dickinson, E., Food emulsions and foams: stabilization by particles. Current Opinion in Colloid and Interface Science 15 (2010), 40–49.
9. de Folter, J.W.J., van Raijven, M.W.M., Velikov, K.P., Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 8 (2012), 6807–6815.
10. Frelichowska, J., Bolzinger, M.-A., Chevalier, Y., Effects of solid particle content on properties of o/w Pickering emulsions. Journal of Colloid and Interface Science 351 (2010), 348–356.
11. Geisel, K., Isa, L., Richtering, W., The compressibility of pH-sensitive microgels at the oil-water interface: higher charge leads to less repulsion. Angewandte Chemie International Edition 53 (2014), 4905–4909.
12. Gupta, R., Rousseau, D., Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions. Food and Function 3 (2012), 302–311.
13. Karger, M., Fayazmanesh, K., Alavi, M., Spyropoulos, F., Norton, I.T., Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science 366 (2012), 209–215.
14. Keerati-U-Rai, M., Corredig, M., Effect of dynamic high pressure homogenization on the aggregation state of soy protein. Journal of Agricultural and Food Chemistry 57 (2009), 3556–3562.
15. Keerati-u-rai, M., Miriani, M., Iametti, S., Bonomi, F., Corredig, M., Structural changes of soy proteins at the oil-water interface studies by fluorescence spectroscopy. Colloids and Surfaces B: Biointerfaces 93 (2012), 41–48.
16. Lam, S., Velikov, K.P., Velev, O.D., Pickering stabilization of foams and emulsions with particles of biological origin. Current Opinion in Colloid and Interface Science 19 (2014), 490–5000.
17. Larson-Smith, K., Jackson, A., Pozzo, D.C., SANS and SAXS analysis of charged nanoparticle adsorption at oil-water interfaces. Langmuir 28 (2012), 2493–2501.
18. Liang, H.N., Tang, C.H., Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levels. Journal of Agricultural and Food Chemistry 61 (2013), 11140–11150.
19. Liang, H.N., Tang, C.H., Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0. LWT-Food Science and Technology 58 (2014), 463–469.
20. Li, X., Cheng, Y., Yi, C., Hua, Y., Yang, C., Cui, S., Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures. Food Hydrocolloids 23 (2009), 1015–1023.
21. Liu, F., Tang, C.H., Cold, gel-like whey protein emulsions produced by microfluidization: rheological and microstructural characteristics. Food Chemistry 127 (2011), 1641–1647.
22. Liu, F., Tang, C.H., Soy protein nanoparticle aggregates as Pickering stabilizers for oil-in-water emulsions. Journal of Agricultural and Food Chemistry 61 (2013), 8888–8898.
23. Liu, F., Tang, C.H., Emulsifying properties of soy protein nanoparticles: influence of protein concentration and/or emulsification process. Journal of Agricultural and Food Chemistry 62 (2014), 2644–2654.
24. Liu, F., Tang, C.H., Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface. Food Hydrocolloids 60 (2016), 620–630, 10.1016/j.foodhyd.2015.04.025.
25. Luo, L.J., Liu, F., Tang, C.H., The role of glycinin in the formation of gel-like soy protein-stabilized emulsions. Food Hydrocolloids 32 (2013), 97–105.
26. Paunov, V.N., Cayre, O.J., Noble, P.F., Stoyanov, S.D., Velikov, K.P., Golding, M., Emulsions stabilised by food colloid particles: role of particle adsorption and wettability at the liquid interface. Journal of Colloid and Interface Science 312 (2007), 381–389.
27. Perez, A.A., Carrara, C.R., Sánchez, C.C., Santiago, L.G., Patino, J.M.R., Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH. Food Hydrocolloids 23 (2009), 1253–1262.
28. Rayner, M., Marku, D., Eriksson, M., Sjöö, M., Dejmek, P., Wahlgren, M., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects 458 (2014), 48–62.
29. Rayner, M., Sjöö, M., Timgren, A., Dejmek, P., Quinoa starch granules as stabilizing particles for production of Pickering emulsions. Faraday Discussion 158 (2012), 139–155.
30. Rayner, M., Timgren, A., Sjӧӧ, M., Dejmek, P., Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture 92 (2012), 1841–1847.
31. Reger, M., Sekine, T., Hoffmann, H., Pickering emulsions stabilized by amphiphile covered clays. Colloids and Surfaces A: Physicochemical and Engineering Aspects 413 (2012), 25–32.
32. Santiago, L.G., Maldonado-Valderrama, J., Martín-Molina, A., Haro-Pérez, C., García-Martínez, J., Malhotra, A., et al. The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates. Food Hydrocolloids 18 (2004), 101–108.
33. Santiago, L.G., Maldonado-Valderrama, J., Martín-Molina, A., Haro-Pérez, C., García-Martínez, J., Martín-Rodríguez, A., Cabrerizo-Vílchez, M.A., Gálvez-Ruiz, M.J., Adsorption of soy protein isolate at air–water and oil–water interfaces. Colloids and Surfaces A: Physicochemical and Engineering Aspects 323 (2008), 155–162.
34. Tang, C.H., Emulsifying properties of soy proteins: a critical review with emphasis on the role of conformational flexibility. Critical Reviews in Food Science and Nutrition, 2015 in press.
35. Tang, C.H., Liu, F., Cold, gel-like soy protein emulsions by microfluidization: emulsion characteristics, rheological and microstructural properties, and gelling mechanism. Food Hydrocolloids 30 (2013), 61–72.
36. Tang, C.H., Shen, L., Role of conformational flexibility in the emulsifying properties of bovine serum albumin. Journal of Agricultural and Food Chemistry 61 (2013), 3097–3100.
37. Tang, C.H., Shen, L., Dynamic adsorption and surface dilatational properties of BSA at oil-water interface: role of conformational flexibility. Food Hydrocolloids 43 (2015), 388–399.
38. Tan, Y., Xu, K., Liu, C., Li, Y., Lu, C., Wang, P., Fabrication of starch-based nanospheres to stabilize pickering emulsions. Carbohydrate Polymers 88 (2012), 1358–1363.
39. Tan, Y., Xu, K., Niu, C., Liu, C., Li, Y., Wang, P., et al. Triglyceride-water emulsions stabilised by starch-based nanoparticles. Food Hydrocolloids 36 (2014), 70–75.
40. Timgren, A., Rayner, M., Dejmek, P., Marku, D., Sjöö, M., Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science and Nutrition 1 (2013), 157–171.
41. Tzoumaki, M.V., Moschakis, T., Kiosseoglou, V., Biliaderis, C.G., Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 25 (2011), 1521–1529.
42. Yusoff, A., Murray, B.S., Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 25 (2011), 42–55.