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Issue 110, 2015
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Pickering emulsions stabilized by composite nanoparticles prepared from lysozyme and dopamine modified poly (γ-glutamic acid): effects of pH value on the stability of the emulsion and the activity of lysozyme

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Abstract

Novel bio-based composite nanoparticles were prepared through the electrostatic interaction between lysozyme (Lys) and amphiphilic dopamine-modified poly (γ-glutamic acid) (PGA-DA). The composite nanoparticles were used as particulate emulsifiers to stabilize white oil, forming gel-like emulsions. When the concentration of PGA-DA and Lys was 0.75 mg mL−1, the mean diameter of the composite nanoparticles was smallest (423 nm) with excellent stability. The influences of pH values on the properties of the composite nanoparticles, emulsifying performances and the activity of Lys in the emulsions were carefully investigated. Scanning electron microscopy (SEM) and laser scanning confocal microscopy (CLSM) characterization demonstrated that the composite nanoparticles adsorbed at the oil–water interface. Rheological measurements provided a possible stabilizing mechanism, which depended on the network structure of the adsorption layer at the interface-phase. Emulsifying properties were significantly improved with increasing the pH value of the solution. In addition, the bioactivity of emulsions at pH 6.2 was highest and well retained during a storage period of three months.

Graphical abstract: Pickering emulsions stabilized by composite nanoparticles prepared from lysozyme and dopamine modified poly (γ-glutamic acid): effects of pH value on the stability of the emulsion and the activity of lysozyme

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Article information


Submitted
06 Jun 2015
Accepted
12 Oct 2015
First published
12 Oct 2015

RSC Adv., 2015,5, 90651-90658
Article type
Paper
Author version available

Pickering emulsions stabilized by composite nanoparticles prepared from lysozyme and dopamine modified poly (γ-glutamic acid): effects of pH value on the stability of the emulsion and the activity of lysozyme

C. Zhang, Y. Zhu, R. Zhang, Y. Xie, K. Wang and X. Liu, RSC Adv., 2015, 5, 90651
DOI: 10.1039/C5RA10737G

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