Journal
JOURNAL OF CEREAL SCIENCE
Volume 87, Issue -, Pages 46-51Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2019.02.004
Keywords
Zein; Gliadin; Complex particles; Pickering emulsions
Categories
Funding
- National Natural Science Foundation of China [31771923]
- Guangzhou Scientific Planning Program for supporting technology to improve people's livelihood [201803020042]
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety [KL-2018-09]
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Zein and gliadin are both cereal proteins, indicating that they are highly compatible. In this study, gliadin was firstly added to zein to achieve different zein/gliadin ratios in aqueous ethanol solution, then we synthesized zein-gliadin complex particles (ZGCP) via an antisolvent approach and investigated their efficiency as stabilizers to fabricate Pickering emulsions. The addition of gliadin affected the self-assembly, aggregation and wettability of ZGCP. Scanning electron microscope (SEM) showed that spherical zein particles were transformed into aggregation of nano-sized ZGCP, and FTIR results indicated that weak flocculation behavior of ZGCP involved in intermolecular beta-sheet interactions. Furthermore, relatively hydrophilic gliadin was used to modify the hydrophobic property of zein, resulting in formation of near-neutral wettability of ZGCP. Compared with zein or gliadin, ZGCP tend to form a dense interfacial layer around droplet and smaller emulsion droplet size, endowing ZGCP-stabilized emulsions with higher viscoelastic attributes and much better stability against coalescence. This finding may develop theoretical and technical supports for the utilization of the whole cereal protein-based Pickering emulsions as novel natural ingredients in food industry.
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