College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
Beijing National Laboratory for Molecular Sciences, Key Laboratory of Molecular Nanostructures and Nanotechnology, Institute of Chemistry, Chinese Academy of Sciences, 2 ZhongGuanCun North First Street, Beijing 100190 PR China.
Food Chem. 2021 Jul 1;349:129112. doi: 10.1016/j.foodchem.2021.129112. Epub 2021 Feb 1.
Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed "ZGPEs"). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil-water interface were the main contributors to the emulsion's characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.
玉米醇溶蛋白/低酰基结冷胶（GG）复合粒子（ZGPs）被制备用来稳定 Pickering 乳液（称为“ZGPEs”）。通过简单地调整 GG 的浓度来操纵 ZGPs 的润湿性。通过共聚焦激光扫描显微镜（CLSM）、冷冻扫描电子显微镜（cryo-SEM）、动态光散射技术、受激发射损耗（STED）纳米显微镜和流变学系统地评估了 GG 浓度、油分数和 pH 对 ZGPEs 的影响。结果表明，ZGPEs 表现出了强大的胶体性质，并且优于其他之前报道的玉米醇溶蛋白-多糖基 Pickering 乳液。CLSM、STED 和 cryo-SEM 分析表明，GG 和 ZGPs 在连续相和油水界面形成的网络结构是影响乳液特性的主要因素。本研究为制备具有独特特性的食品级 Pickering 乳液提供了思路，这些乳液可以为各种食品和生物活性输送系统赋予有利的性质。
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