Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
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麦醇溶蛋白胶体颗粒稳定的新型 Pickering 乳液和 Pickering 高内乳液的制备和表征
DOI：
10.1016/j.foodhyd.2016.05.028
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发表时间：
2016-12-01
影响因子：
10.7
通讯作者：
Yang, Xiao-Quan
中科院分区：
文献类型：
--
作者：
Hu, Ya-Qiong;Yin, Shou-Wei;Yang, Xiao-Quan
在本文中，我们首次证明了麦醇溶蛋白胶体颗粒（GCP）作为天然油和水的水包油乳液的有效颗粒稳定剂的用途。为此，我们通过简单的反溶剂沉淀程序制备了 GCP，并展示了它们在 Pickering 乳液以及 Pickering 高内相乳液 (HIPE) 形成中的用途。我们发现，在 pH 4 及以上的实验混合条件下，未经修饰的 GCP 可以产生稳定的、不含表面活性剂的水包油乳液，具有微米级液滴尺寸。相反，乳液在 pH 值接近 3.0 时不稳定，无法抵抗聚结。通过光学显微镜和共焦激光扫描显微镜 (CLSM) 可视化皮克林乳液的微观结构，例如界面框架、连续相和界面区域之间的 GCP 分配以及液滴状态，作为 pH 的函数，证实除了皮克林稳定之外，基于 GCP 的网络和/或分散的基于液滴的网络也以 pH 依赖的方式有助于乳液的稳定。 GCP 分散体的胶体特性与乳液特性之间存在明显的相关性。有趣的是，稳定的无表面活性剂 Pickering HIPE 是通过轻松的剪切乳化制备的。这项研究开辟了一条基于 Pickering HIPE 的有前途的途径，将液体油转化为零反式脂肪和较少饱和脂肪的粘弹性乳液凝胶。 Pickering HIPE 具有替代食品配方中固体脂肪的巨大潜力，这为未来基础研究指明了新方向。 (C) 2016 Elsevier Ltd. 保留所有权利。
In this paper, we demonstrate for the first time the use of gliadin colloid particles (GCPs) as an effective particulate stabilizer of oil-in-water emulsions of natural oils and water. For this purpose, we fabricated GCPs through a facile anti-solvent precipitation procedure and demonstrated their uses in the formation of Pickering emulsions as well as Pickering high internal phase emulsions (HIPEs). We found that unmodified GCPs can produce stable, surfactant-free o/w emulsions with microscale droplet sizes under experimental mixing conditions at pH 4 and above. In contrast, the emulsions were not stable against coalescence at similar to pH 3.0. The microstructures, e.g., interfacial framework, GCPs partition between the continuous phase and interfacial region, and state of the droplets, of Pickering emulsions as a function of pH were visualized by optical microscopy and confocal laser scanning microscopy (CLSM), confirming that in addition to Pickering stabilization, the GCPs-based network and/or dispersed droplets-based network also contributed to the stabilization of the emulsions, in a pH-dependent manner. Clear correlations exist between colloid properties of the GCPs dispersions and the emulsion characteristics. Interestingly, stable surfactant-free Pickering HIPEs were fabricated by a facile shearing emulsification. This study opens a promising route based on Pickering HIPEs to transform liquid oils into viscoelastic emulsion gels with zero trans-fat and less saturated fat. The Pickering HIPEs possess promising potentials to replace solid fat in food formulations, which outline new directions for future fundamental research. (C) 2016 Elsevier Ltd. All rights reserved.