Improving stability of gliadin-based Pickering emulsions by deamidation. (April 2020)

• Record Type: Journal Article
• Authors: Wang, Yongquan; Yan, Wenjia; Jia, Xin; Cheng, Yongqiang
• Is Part Of: Journal of food engineering. Volume 271(2020)
• Publication Date: 2020-04
• Subjects: Deamidated gliadin particle -- Pickering emulsion -- Microstructure -- Hydrophobic interaction -- Hydrogen bond; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.109773
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Deamidation was performed to enhance the ability of gliadin for use as an emulsifier for Pickering emulsion. Pickering emulsions with internal phase of 60% w/w can be fabricated using native gliadin. In comparison, stable Pickering emulsions with internal phase of 70% w/w can be prepared using deamidated gliadin with deamidation degree of 5.7%. The increased apparent viscosity and G′ of Pickering emulsions stabilized by deamidated gliadin particles indicated the rise of particle interaction at the oil-water interface and/or in the water phase. The confocal laser scanning micrographs of emulsions and scanning electron micrographs of particles confirmed the interaction of particles in the emulsions and in the water phase. The results of interaction force tests revealed that hydrophobic and hydrogen interactions were involved in the particle interaction. These results showed that deamidation can improve the hydrophobic and hydrogen interactions of gliadin particles, aiding in the Pickering emulsion preparation and stability. Highlights: Deamidation enhanced the stability of gliadin-based Pickering emulsions. Deamidation improved the interactions of particles. Hydrophobic and hydrogen interactions were involved in the particle interaction.