Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability

Journal of Agricultural and Food Chemistry
Xin-Sheng QinYu-Xiao Zou

Abstract

The development of multilayered interfacial engineering on the emulsion freeze-thaw properties has recently attracted widespread attention, because of the essential freeze-thaw storage process in some emulsion-matrix food products. In this research, we studied the role of salt concentration on the freeze-thaw properties of quinoa protein (QPI) nanoparticles-stabilized Pickering emulsions. The QPI nanoparticles (particle concentration c = 2%, w/v) with increasing particle size and surface hydrophobicity ( H0) were fabricated by ultrasound treatment at 100 W for 20 min, by varying the NaCl addition (salt concentrations, 0-500 mM). The sonicated QPI nanoparticles with increasing salt concentrations showed higher β-sheet structure contents and stronger hydrophobic interactions, which were attributed to the decreasing charged groups and particle aggregation by electrostatic interactions. As compared to the sonicated QPI nanoparticles-stabilized Pickering emulsions ( c = 2%, oil fraction φ = 0.5) without salt accretion, the emulsions with salt accretion exhibited better freeze-thaw properties after three freeze-thaw circulations, which might be mainly caused by the generation of gel-like three-dimensional structure and multilayered n...Continue Reading

References

Aug 18, 2009·Journal of Colloid and Interface Science·S Ghosh, D Rousseau
Feb 9, 2016·Critical Reviews in Food Science and Nutrition·Xiao-Fei WuJincai Sun
Jul 25, 2017·Ultrasonics Sonochemistry·Xin-Sheng QinZhi Zheng
Sep 15, 2017·Journal of Agricultural and Food Chemistry·Ping-Ping WangXi-Chun Peng
Dec 19, 2017·Journal of Agricultural and Food Chemistry·Yongkang XiXichun Peng
Mar 1, 2014·Comprehensive Reviews in Food Science and Food Safety·Brian M DegnerDavid Julian McClements

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