Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels. (20th January 2016)

• Record Type: Journal Article
• Authors: Soltani, Sahar; Madadlou, Ashkan
• Is Part Of: Carbohydrate polymers. Volume 136(2016)
• Page Start: 738
• Page End: 743
• Publication Date: 2016-01-20
• Subjects: Pickering emulsion -- Emulgel -- Zein nanoparticle -- Sugar beet pectin -- Laccase; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.09.100
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Zein particles with mean size of 64 nm were formed by solvent evaporation. Several zein particles-based and pectin-enriched Pickering emulsions were prepared. The emulsions were charged sequentially with laccase and CaCl2 yielding emulgels. The emulgels were self-standing and became harder with increasing pectin content. Abstract: Nanosized (<100 nm) zein spheres were employed for fabrication of a series of fish O/W Pickering emulsions. Although surface tension measurement informed the high potency of zein particles for interfacial adsorption, the prepared emulsions destabilized shortly. Electrostatic deposition of sugar beet pectin onto zein particles interfacial layer at pH 4.0 increased significantly the emulsion stability which was attributed to enhanced steric and electrostatic repulsions based on ζ -potential measurements. Pectin enrichment also increased the viscosity of the continuous phase of emulsion. Injection of the oxidative enzyme laccase into the pectin-enriched emulsion to cross-link the feruloyl-bearing pectin molecules and the subsequent addition of CaCl2 to set ion-mediated cross-linkages between carboxyl groups of pectin chains transformed Pickering emulsions to emulgels. The higher the pectin content, the shorter was the gelation time of emulsions. The obtained emulgels were self-standing and became harder along with increasing pectin content.