Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

Zhang, Xuan; Liang, Hongshan; Li, Jing; Wei, Xianling; Li, Bin

doi:10.1016/j.foodhyd.2020.105936

Cited by 54 publications

(20 citation statements)

References 37 publications

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“…Pickering emulsions are vulnerable to aggregation and coalescence under high ionic strength and low pH. They can, however, be stabilized using G nanoparticles (Zhang et al, 2020). The emulsifying properties of gliadin can be enhanced by complexation with other biopolymers and surface modifications.…”

Section: Introductionmentioning

confidence: 99%

Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles

Wang

Zhang

et al. 2021

Journal of Food Science

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Proteins, one of the vital nutritional compounds sensitive to the environment, can be modified by interaction with polyphenols. Ultrasonication has been applied for enhancing the functional properties of proteins. In this study, the interactions of gliadin (G) and rutin (R) in the absence and presence of ultrasonication (0, 150, 300, 450, and 600 W) for 20 min were investigated, with a focus on the properties of emulsions prepared by G-R complexes. Ultrasonication improved the interaction, which increased the content of β-type secondary structure. Ultrasonication at 450 W increased the particle size of the conjugates. For Pickering emulsions, treating the covering of R on G with ultrasonication improves the stability of the G-based emulsion significantly, owing to the strong films formed on the oil-water interfaces. The G-R complexes treated at 450 W ultrasonication formed emulsions that showed higher potential and storage modulus (Gʹ) and denser microstructures than those of the untreated emulsions. Nevertheless, ultrasound treatment at 600 W weakened the emulsion properties that were stabilized by the conjugates. Ultrasound combined R was shown to be a potential processing technology for changing the protein structure and producing stable emulsions.

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Section: Introductionmentioning

confidence: 99%

Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles

Wang

Zhang

et al. 2021

Journal of Food Science

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“…The PGA was strongly negatively charged at pH 4; meanwhile, the gliadin showed positively charged due to its isoelectric point of 6.8. 20 The opposite charges led to the electrostatic attraction between gliadin and PGA, which cause the attachment of PGA to the outer layer of the colloidal particles of gliadin. 15 Therefore, the zeta-potential changed from positive to negative with the increase in the PGA ratio.…”

Section: Papermentioning

confidence: 99%

Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles

Zhang¹,

Xiang²,

H³

et al. 2022

Food Funct.

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“…Furthermore, CLSM experiments were performed based on a previous method. 29 Nile Red and Nile Blue A were used to label the protein particles and soybean oil, respectively. Emitted light activated at 488 nm (Nile Red), and 631 nm (Nile Blue A) was observed in the field of vision.…”

Section: Microstructure Analysismentioning

confidence: 99%

Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate

et al. 2021

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BACKGROUND: The waste of salted egg white resources has always been a serious problem in the food industry. In this current study, we report on a kind of Pickering emulsion system, which was stabilized by duck egg white nanogels (DEWNs) and sodium alginate (SA), followed by which this system was crosslinked by calcium carbonate (CaCO 3 ) via controlling the gluconolactone (GDL) concentrations, aiming to open up a promising route for making full use of these protein resources. RESULTS:The droplet size of the emulsion exhibited a reduction with an increase in SA concentrations, indicating that higher negative charges and steric hindrance was useful for a stable emulsion system. Meanwhile, the result of rheology measurement showed that storage modulus (G 0 ) values were higher than loss modulus (G 00 ) values of the samples at higher GDL concentration, revealing the formation of elastic gel-like networks in the system, which was fabricated by SA and Ca 2+ released by the CaCO 3 particles. The gel-like network structure in the continuous phase improved both the freeze-thaw and thermal stability of the obtained Pickering emulsion system. Encouragingly, the Pickering high internal phase emulsions (HIPEs, φ = 0.75) stabilized by DEWN/SA 3 -GDL 3 were prepared, which could be stored at 4 °C for at least 30 days without oiling-off and creaming. CONCLUSION: These findings not only develop a green ultra-stable Pickering emulsion system but also extend the potential commercial applications of duck egg white proteins in the food, cosmetics, and pharmaceutical industries.

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Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

Cited by 54 publications

References 37 publications

Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles

Effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles

Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles

Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate

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