Ovalbumin as an Outstanding Pickering Nanostabilizer for High Internal Phase Emulsions

There is still a debate about the effectiveness of native globular proteins to perform as Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs). In the work, we report one native globular protein (ovalbumin) with strong structural integrity and high refolding ability, exh...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2018-08, Vol.66 (33), p.8795-8804
Main Authors: Xu, Yan-Teng, Tang, Chuan-He, Liu, Tong-Xun, Liu, Ruihai
Format: Article
Language:English
Subjects:
Emulsions - chemistry
Nanoparticles - chemistry
Ovalbumin - chemistry
Oxidation-Reduction
Particle Size
Protein Stability
Temperature
Water - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:There is still a debate about the effectiveness of native globular proteins to perform as Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs). In the work, we report one native globular protein (ovalbumin) with strong structural integrity and high refolding ability, exhibits an outstanding Pickering stabilization for HIPEs. Ultrastable gel-like HIPEs can be formed through a facile one-pot homogenization even at a concentration as low as 0.2 wt %. The HIPEs formed in the protein-poor regime are a kind of self-supporting and remoldable hydrogel consisting of bridging droplets. The formed HIPEs also exhibit other unique characteristics, such as extraordinary coalescence stability (against prolonged storage or heating), susceptibility to freeze–thawing, enhanced oxidation stability (to encapsulated bioactives), and inhibited vaporization of volatile oils. The findings would be of importance for extending the HIPEs to be applied in food, cosmetic, and petroleum industries.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.8b02183