Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose. (October 2020)

• Record Type: Journal Article
• Authors: Zhang, Xuan; Liang, Hongshan; Li, Jing; Wei, Xianling; Li, Bin
• Is Part Of: Food hydrocolloids. Volume 107(2020)
• Publication Date: 2020-10
• Subjects: Gliadin -- Sodium carboxymethyl cellulose -- Wettability -- Modification -- Pickering emulsion -- Emulsifying property; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2020.105936
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: In the present work, sodium carboxymethyl cellulose (CMCNa) was utilized to improve the emulsifying property of gliadin colloid particles (GCPs). We demonstrated the use of gliadin/CMCNa complex particles (GCCPs) as stabilizer to stabilize oil-in-water emulsions in a wide pH range (3.0–9.0) at a very low protein concentration (0.1%, w/v) which could be kept at room temperature for three months without oil-leakage. The effect of gliadin/CMCNa ratio, pH and ionic strength on emulsifying property of gliadin-based particles was investigated, and the stability of Pickering emulsions fabricated by GCCPs at a series of pH (3.0–9.0) to a four-week-long storage was evaluated. The optimized emulsifying property of particles was achieved at a gliadin/CMCNa ratio of 2:1, and Pickering emulsions stabilized by GCCPs at this ratio had a high tolerance for aqueous phase pH variation. Furthermore, the possible mechanisms were discussed by investigating the effect of gliadin/CMCNa ratio on wettability and adsorption behavior of particles at pH 4.0 and pH 7.0. Moderate wettability was achieved at the gliadin/CMCNa ratio of 1:1 at pH 4.0 and 2:1 at pH 7.0. The surface loading percentage of protein of Pickering emulsions increased from 70.28 ± 1.97% to 82.02 ± 6.20% and the surface protein loading (τ) decreased from 267.53 ± 5.31 mg/m 2 to 149.17 ± 4.45 mg/m 2 with the increase of CMCNa concentration, indicating the adsorption and emulsifying activity of particles could be enhanced by CMCNa addition. Graphical abstract: Image 1 Highlights: Emulsifying property of gliadin nanoparticles could be improved by modification with CMCNa. Gliadin/CMCNa complex particles could stabilize Pickering emulsions in a wide pH range at a very low protein concentration. The combination of gliadin and CMCNa benefited the adsorption of protein to the oil-water interface.