期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 7, 页码 1401-1409出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b04146
关键词
nanocomplexes; Pickering emulsion; interfacial tension; particle size; surface wettability
资金
- Ministry of Science and Technology of the People's Republic of China [2016YFD0400804]
- National Natural Science Foundation of China [31571833]
- Ph.D. Candidate Research Innovation Project of Huazhong Agricultural University [2014bs38]
- China Scholarship Council
Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. The sizes and surface wettability of particles were further regulated by using a polysaccharide. The sizes of nanocomplexes ranged from 205.8 to 422.2 run and increased with the addition of polysaccharide. Their contact angles decreased from 84.1 to 59.3, revealing,their hydrophilic nature. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil-water interface. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil water interface. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Our results demonstrated that protein-polyphenol-polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals.
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