Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

被引：82
作者：
Song, Teng [1 ,2 ]
Xiong, Zhiyu [1 ]
Shi, Tong [1 ]
Yuan, Li [1 ]
Gao, Ruichang [1 ]
机构：
[1] Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
[2] Anhui Normal Univ, Coll Life Sci, Wuhu 241000, Anhui, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 366卷
关键词：
Amino acid; Protein; Nanoparticles; Zein; Pickering emulsion; IONIC-STRENGTH SOLUTION; STRUCTURAL-CHARACTERIZATION; TITANIUM-DIOXIDE; L-LYSINE; PARTICLES; MYOSIN; COMPLEX; AGGREGATION; RESVERATROL; ULTRASOUND;
D O I：
10.1016/j.foodchem.2021.130598
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, glutamic acid and zein were utilized to prepare colloidal nanoparticles as stabilizers for Pickering emulsions. The effect of the ratio of glutamic acid to zein on the stability, zeta potential, particle size, morphology, and structure of colloidal nanoparticles was studied. The results showed that zein and glutamic acid combined in the form of noncovalent bonds, which changed the characteristics of the zein. In addition, colloidal particles aggregation was induced by glutamic acid, which altered the distribution of droplets in the emulsion, and increased the adsorption of proteins on the surface of the oil droplets, as reflected by the analysis of the size, microstructure, rheological behaviours, and driving force of the Pickering emulsion. Hydrophobic interactions and electrostatic interactions were the main driving forces for the formation of colloidal particles, which was determined by driving force analysis and the change of the zeta potential.
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页数：9
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