Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers

The feasibility of utilizing beta-lactoglobulin nanoparticles (beta-lgNPs) as effective Pickering emulsifiers for stable emulsions always meets doubts since they are liable to undergo structural modifications upon adsorption at oil/water interface. In this work, we fabricated beta-lactoglobulin-based composite particles with desirable properties as Pickering stabilizers via electrostatic deposition. Through optimizing the propylene glycol alginate (PGA) concentration, uniform beta-lg-PGA composite nanoparticles (beta-lgPNPs) with mean particle size of 276.6 nm and threephase contact angle of 89.8 +/- 0.3 degrees were obtained at a beta-lg-to-PGA mass ratio of 2:1. beta-lgPNPs could barely reduce interfacial tension but facilitate the formation of a thick adsorption layer with thickness approximately equal to the hydrodynamic radius of beta-lgPNPs around the droplet, sterically hindering close approach of the droplets. Circular dichroism study revealed that the adsorbed PGA molecules could effectively obstructe the denaturation of beta-lgNPs at oil/water interface. With the increasing oil fraction, a greater gel strength and viscosity could be observed as determined by diffusing wave spectroscopy. Confocal laser scanning microscopy results indicated that the interfacial structure of oil droplets contained both beta-lgNPs and PGA network, which jointly contributed to the stability of the emulsion gels. Results of this study will advance our understanding of utilizing soft protein based particles as particulate emulsifiers for the design and development of Pickering emulsions.

Automated summary

In this study, beta-lactoglobulin-based composite nanoparticles with desirable properties were fabricated via electrostatic deposition for use as Pickering stabilizers. The adsorbed PGA molecules effectively hindered the denaturation of beta-lactoglobulin nanoparticles at the oil/water interface, contributing to the stability of the emulsion gels. Results indicate the potential of utilizing soft protein-based particles as particulate emulsifiers for designing Pickering emulsions.