OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability. (15th March 2023)

• Record Type: Journal Article
• Authors: Li, Xiao-Long; Liu, Wen-Jie; Xu, Bao-Cai; Zhang, Bao; Wang, Wu; Su, Dong-Lin
• Is Part Of: Food chemistry. Volume 404:Part A(2023)
• Publication Date: 2023-03-15
• Subjects: Starch -- Octenyl succinic anhydride -- Hydrophobic interactions -- Heating -- Stability -- Flocculation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134590
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Protein-polysaccharide particles were fabricated by heating at acidic condition. Amphiphilic dextrin was combined with particles by hydrophobic interactions. Amphiphilic dextrin enhanced the compactness of protein particles. The composite particles could effectively increase the stability of HIPEs. Abstract: The pea protein isolate nanoparticles/octenyl succinic anhydride linear dextrin (PPINs/OSA-LD) composite particles were fabricated by heating at acidic condition. Heating treatment not only made OSA-LD dissolve, but also promoted the hydrophobic interactions between PPINs and OSA-LD. With the increase of OSA-LD content, the average diameter of composite particles decreased due to the avoidance of hydrophobic aggregation between PPINs during heating, and the composite particles became more compact and regular. The high internal phase emulsions (HIPEs) stabilized by composite particles exhibited smaller droplet size, higher viscosity and modulus attributing to the formation of denser interfacial layer. The results of low field nuclear magnetic resonance proved that the HIPEs stabilized by composite particles showed more uniform distribution of water and oil. This work provided a facile method to fabricate composite particles, which had excellent capacity to stabilize the HIPEs.