Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

Fangjian Ning, Zhenzhen Ge, Liang Qiu, Xiaoqi Wang, Liping Luo, Hua Xiong, Qingrong Huang

Research output: Contribution to journalArticle

Abstract

The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of peanut protein products with some unique functions.

Original languageEnglish (US)
Article number105308
JournalFood Hydrocolloids
Volume99
DOIs
StatePublished - Feb 1 2020

Fingerprint

peanut protein
food grades
nanoparticles
Emulsions
Nanoparticles
protein isolates
emulsions
Proteins
protein aggregates
Food
creaming
droplet size
Oils
oils
atomic force microscopy
Atomic Force Microscopy
protein products
light scattering
Particle Size
microstructure

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Keywords

  • Emulsifying property
  • Nanoparticle
  • Peanut protein isolate (PPI)
  • Pickering emulsions
  • Protein aggregate

Cite this

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title = "Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions",
abstract = "The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of peanut protein products with some unique functions.",
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Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions. / Ning, Fangjian; Ge, Zhenzhen; Qiu, Liang; Wang, Xiaoqi; Luo, Liping; Xiong, Hua; Huang, Qingrong.

In: Food Hydrocolloids, Vol. 99, 105308, 01.02.2020.

Research output: Contribution to journalArticle

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AU - Ge, Zhenzhen

AU - Qiu, Liang

AU - Wang, Xiaoqi

AU - Luo, Liping

AU - Xiong, Hua

AU - Huang, Qingrong

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