Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 31, Pages 8363-8370Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b02407
Keywords
quinoa protein; Pickering emulsions; interaction force; salt concentration; freeze-thaw properties
Funding
- National Natural Science Foundation of China [21576098, 21376097]
- Key Project of Science and Technology of Guangdong Province of China [2017B090901002]
- 111 Project [B17018]
- China Postdoctoral Science Foundation [2016M590787, 2017T100616]
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The development of multilayered interfacial engineering on the emulsion freeze-thaw properties has recently attracted widespread attention, because of the essential freeze-thaw storage process in some emulsion-matrix food products. In this research, we studied the role of salt concentration on the freeze-thaw properties of quinoa protein (QPI) nanoparticlesstabilized Pickering emulsions. The QPI nanoparticles (particle concentration c = 2%, w/v) with increasing particle size and surface hydrophobicity (H-0) were fabricated by ultrasound treatment at 100 W for 20 mm, by varying the NaCl addition (salt concentrations, 0-500 mM). The sonicated QPI nanoparticles with increasing salt concentrations showed higher beta-sheet structure contents and stronger hydrophobic interactions, which were attributed to the decreasing charged groups and particle aggregation by electrostatic interactions. As compared to the sonicated QPI nanoparticles-stabilized Pickering emulsions (c = 2%, oil fraction omega = 0.5) without salt accretion, the emulsions with salt accretion exhibited better freeze-thaw properties after three freeze-thaw circulations, which might be mainly caused by the generation of gel-like three-dimensional structure and multilayered network at the droplets' interface with smaller droplet sizes. Increasing the salt concentration progressively enhanced the freeze-thaw properties of sonicated QPI nanoparticles-stabilized Pickering emulsions probably due to the inhibit formation of ice crystal by the salting-out effects. The results of this study would provide great significance to investigate the role of salt concentration in the freeze-thaw properties of protein-stabilized Pickering emulsions.
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