Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer. (December 2021)

• Record Type: Journal Article
• Authors: Dong, Yabo; Lan, Tian; Huang, Guo; Jiang, Lianzhou; Zhang, Yan; Sui, Xiaonan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 152(2021)
• Publication Date: 2021-12
• Subjects: Soy peptide aggregates -- Epigallocatechin-3-gallate (EGCG) -- Complexes nanoparticles -- Emulsion stabilization; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112385
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The present work investigated the feasibility of reusing soy peptide aggregates (SPA) obtained from the hydrolysis of soy protein. Nanoparticles were prepared using SPA and epigallocatechin-3-gallate (EGCG) after ultrasound treatment as emulsion stabilizers. The particle size, particle wettability, and surface hydrophobicity of the nanoparticles were measured, and other properties were assessed with Fourier transform infrared spectroscopy, scanning electron microscopy, and antioxidant capacity analyses. EGCG-SPA complexes nanoparticles (ESPNs) were regular spherical particles of 87.52 nm at an EGCG concentration of 0.8% (0–2.0%). With increasing EGCG concentration surface hydrophobicity decreased and antioxidant capacity increased. The emulsion stability, droplet size, rheology behavior, and microstructure of emulsions stabilized via SPA, SPA nanoparticles (SPNs), and ESPNs were also characterized. The emulsions stabilized by ESPNs showed extraordinary stability, smaller droplet size, and higher viscosity and modulus. This work establishes the feasibility of ESPNs as an effective emulsifier for enhancing the value of SPA. Graphical abstract: Image 1 Highlights: Soy peptide aggregates and EGCG were used to fabricate nanoparticles. The particle size of nanoparticle is 87.52 nm at the EGCG concentration of 0.8%. Food-grade emulsions stabilized by the nanoparticles were successfully prepared. The emulsions showed great stability.