Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 76, Issue -, Pages 1-8Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.10.038
Keywords
Anisotropic particles; beta-Lactoglobulin; Protein fibrils; Pickering emulsion; Emulsion stability
Categories
Funding
- National Natural Science Foundation of China [31501430, 31470096, 31322043, 31171751]
- Hubei Provincial Department of Science and Technology [2014BHE004, 2012FFA004]
- Department for Education [T201307]
- Program for New Century Excellent Talents in University [NCET-12-0710]
- Key Project of Chinese Ministry of Education [212117]
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Anisotropic particles exhibited unique interfacial properties, but only limited types of these particles are available for the food industry. Protein fibrils as anisotropic particles were surface active and expected to function in food systems. For this purpose, we utilize dialyzed and lyophilized beta-lactoglobulin (beta-Lg) fibrils to fabricate stable oil-in-water Pickering emulsions at different fibrils concentrations and pHs. Our results demonstrated that beta-Lg fibrils were able to stabilize oil-in-water emulsion as observed by fluorescence microscopy. The average droplet size (d(3,2)) of the formed emulsions was between 11.0 and 19.0 mu m, when homogenized with Ultra Turrax homogenizer at 20,000 rpm for 2 min. The formed emulsions showed an excellent physical stability, which did not coalesce during 56 days storage under ambient temperature, at appropriate fibrils concentrations (5 mg/mL-20 mg/mL) and pHs far from the pI of beta-Lg fibrils. At pHs near to its pl (pH 5.2) or with excessive fibrils concentration (>= 25 mg/mL), fibrils tended to aggregate, resulting in coarse emulsions with large droplet size. (C) 2016 Elsevier Ltd. All rights reserved.
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