Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers
Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers
复制标题
果胶多分散性对作为高内相皮克林乳液稳定剂的玉米醇溶蛋白/果胶复合纳米颗粒（ZAP）的影响
DOI：
10.1016/j.carbpol.2019.05.025
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发表时间：
2019-09-01
影响因子：
11.2
通讯作者：
Huang, Qingrong
中科院分区：
文献类型：
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作者：
Jiang, Yang;Zhang, Chen;Huang, Qingrong
在本研究中，比较研究了两种苹果源果胶（AP-1和AP-2）的特性，并研究了它们对高内相皮克林乳液（HIPPE）形成的影响。结果表明，AP-2 的多分散指数 (PDI = 2.51) 低于 AP-1。玉米醇溶蛋白/AP-2复合纳米颗粒（ZAPs-2）能够稳定80%的油相形成HIPPE，而ZAPs-1在相同的油相中无法保持稳定。将果胶的 GPC（凝胶渗透色谱）结果与其乳液行为关联起来后，发现果胶 PDI 在 HIPPE 的形成中发挥着重要作用。储存实验和流变性能分析表明HIPPEs具有优异的稳定性和可塑性。此外，超分辨率显微镜（包括冷冻SEM和STED纳米显微镜）描绘了HIPPE的直观界面结构。这些发现可能为通过调整果胶特性来控制乳液性能以及进一步了解 ZAP 在 O/W 界面的行为提供一些基础。
In the present study, the properties of two apple sourced-pectin (AP-1 and AP-2) were comparative studied, and their influence on the formation of high internal-phase Pickering emulsions (HIPPEs) was investigated. Results showed that AP-2 has lower polydispersity index (PDI = 2.51) than AP-1. Zein/AP-2 complex nanoparticles (ZAPs-2) was able to stabilize 80% oil-phase to form HIPPEs, while ZAPs-1 failed to remain stable at same oil fraction. After correlating GPC (Gel Permeation Chromatography) results of pectins with their emulsion behavior, pectin PDI was found to play an important role in HIPPEs formation. Storage experiments and rheological properties analysis showed that HIPPEs exerted excellent stability and plasticity. Besides, super-resolution microscopy (including cryo-SEM and STED nanoscopy) depicted an intuitive interface structure of HIPPEs. These findings may contribute some basis to manipulating emulsion performance by adjusting pectin properties, as well as to further understanding the behavior of ZAPs at O/W interface.