Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions. (15th March 2022)

• Record Type: Journal Article
• Authors: Sun, Yuanda; Zhong, Mingming; Zhao, Xiaoming; Song, Hanyu; Wang, Qi; Qi, Baokun; Jiang, Lianzhou
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 158(2022)
• Publication Date: 2022-03-15
• Subjects: Soybean lipophilic protein -- Ultrasound -- Acid treatment -- High internal phase emulsion -- Stability; Lipophilic protein (LP) -- high internal phase Pickering emulsion (HIPPE) -- high internal phase emulsion (HIPE) -- phosphate-buffered saline (PBS) -- sodium dodecyl sulfate (SDS) -- sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) -- circular dichroism (CD) -- flocculation index (FI) -- Confocal laser scanning microscopy (CLSM) -- cryogenic scanning electron microscopy (cryo-SEM) -- differential scanning calorimetry (DSC) -- percentage of proteins adsorbed (AP%) -- analysis of variance (ANOVA); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113160
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Soybean lipophilic protein (LP) can stabilize high internal phase Pickering emulsions (HIPPE) under acidic conditions (pH 2.0); thus, it is vital for the targeted release of functional nutrients. However, the high fat content and low solubility of LP under acidic conditions hinder the functional properties of HIPPEs. We explored the effect of ultrasonic compound acid treatment on the structure and functional properties of LP. The effects of varying ultrasonication power (0, 150, 250, 350, and 450 W) for 10 min on the freeze–thaw stability and interfacial characteristics of the modified LP-stabilized HIPPE were evaluated using particle size, rheological, and differential scanning calorimetry. The results showed that LP sonicated at 350 W exhibited a small particle size (minimum 250 nm), high absolute zeta potential (maximum 28 mV), and the maximum solubility. Following ultrasonication, LP covered the oil–water interface more uniformly, and the adsorbed protein percentage increased significantly ( p < 0.05) to 53%. LP-stabilized HIPPE possessed a stronger gel-like network and exhibited significantly increased freeze–thaw stability ( p < 0.05). Our results indicate that ultrasonication can change the structural and functional properties of LP, providing a theoretical reference for further applications of acid emulsions in the food industry. Highlights: High internal phase Pickering emulsions (HIPPEs) stabilized by ultrasound and acid. Soybean lipophilic proteins (LPs) stabilized HIPPEs at pH 2.0 with 350 W ultrasound. Ultrasound reduced emulsion particle size, increased area, charge and LP adsorption. Ultrasonication optimized at 350 W for 10 min for highest freeze-thaw stability.