Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers

被引：126

作者：

Jiang, Yang ^{[1
]}

Zhang, Chen ^{[1
]}

Yuan, Jinghe ^{[2
]}

Wu, Yayun ^{[2
]}

Li, Feng ^{[1
]}

Li, Dapeng ^{[1
]}

Huang, Qingrong ^{[1
,3
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control, Shandong Higher Educ Inst, Tai An 271018, Shandong, Peoples R China

[2] Chinese Acad Sci, Inst Chem, Beijing Natl Lab Mol Sci, Key Lab Mol Nanostruct & Nanotechnol, 2 ZhongGuanCun North First St, Beijing 100190, Peoples R China

[3] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA

来源：

CARBOHYDRATE POLYMERS | 2019年 / 219卷

基金：

中国国家自然科学基金;

关键词：

Zein/pectin composite nanoparticles; High internal-phase Pickering emulsion; Microstructure; Stimulated emission depletion (STED) nanoscopy; Rheological property; FOOD-GRADE PARTICLES; RHEOLOGICAL BEHAVIOR; ZEIN NANOPARTICLES; COMPLEX PARTICLES; FABRICATION; ENCAPSULATION; OIL; POLYSACCHARIDES; MICROSTRUCTURE; POMACE;

D O I：

10.1016/j.carbpol.2019.05.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：77 / 86

页数：10

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