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Influence of Ionic Strength on the Characteristics of Heat-induced Soy Protein Aggregate Nanoparticles and the Freeze-thaw Stability of the resultant Pickering Emulsions

Abstract

The improvement of freeze-thaw stability of emulsions by interfacial engineering has attracted increasing interest in recent years. The present work investigated the potential of using soy protein isolate (SPI) aggregate nanoparticles as the Pickering stabilizers to improve the freeze-thaw stability of the resultant emulsions. SPI nanoparticles with different particle sizes and surface properties were fabricated through heating the SPI solutions (at a constant protein concentration of 2%, w/v) at 95 ºC for 15 min, by varying ionic strength (I) in the range 0-500 mM. The nanoparticles fabricated at I values of 100-500 mM exhibited larger particle sizes and higher surface hydrophobicity, but poorer emulsification efficiency than those I= 0.05 mM. The presence of NaCl during the nanoparticle fabrication resulted in formation of a kind of gel-like emulsions with high extent of droplet flocculation. The emulsion stabilized by SPI nanoparticle at I = 0.05 mM was highly susceptible to coalescence, flocculation and creaming upon freeze-thaw treatment, while those in the presence of NaCl exhibited excellent freeze-thaw stability. The much better freeze-thaw stability for the emulsions in the presence of NaCl (relative to that I = 0.05 mM) was largely attributed to the gel-like network formation, rather than the salt itself. The results indicated that a kind of Pickering emulsions with excellent freeze-thaw stability, stabilized by heat-induced SPI nanoparticles, could be fabricated by heating the SPI solutions at I values of 100-500 mM. The findings would be of great relevance for providing important information about the development of food grade Pickering emulsions stabilized by protein-based particles, with potential applications in frozen food, or functional food formulations.

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Publication details

The article was received on 24 Apr 2017, accepted on 07 Jul 2017 and first published on 10 Jul 2017


Article type: Paper
DOI: 10.1039/C7FO00616K
Citation: Food Funct., 2017, Accepted Manuscript
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    Influence of Ionic Strength on the Characteristics of Heat-induced Soy Protein Aggregate Nanoparticles and the Freeze-thaw Stability of the resultant Pickering Emulsions

    X. Zhu, J. Zheng, F. Liu, C. Qiu, W. Lin and C. H. Tang, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00616K

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