Xu Mengyue, Du Zhenya, Liang Huanyin, Yang Yunyi, Li Qing, Wan Zhili, Yang Xiaoquan
Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.
Curr Res Food Sci. 2021 Apr 20;4:270-278. doi: 10.1016/j.crfs.2021.04.002. eCollection 2021.
The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influence of particle aggregation induced by the changes of environmental conditions (mainly the pH) on these properties of EYPN systems was determined. Our results showed that the EYPNs are a highly pH-responsive system, showing the pH-dependent particle aggregation behavior, which is found to strongly affect the interfacial adsorption and macroscopic foaming behaviors of systems. Compared to high pH (6.0-9.0), the EYPNs at low pH (2.0-5.0) showed higher surface activity with a lower equilibrated surface tension as well as a higher packing density of particles and particle aggregates at the interface, probably due to the reduced electrostatic adsorption barrier. Accordingly, the EYPNs at these low pH values exhibited significantly higher foamability and foam stability. The presence of large particle clusters and/or aggregates formed at low pH in the continuous phase may contribute to the foam stability of EYPNs. These results indicate that our edible peptide-based nanoparticle EYPNs can be used as a new class of Pickering-type foam stabilizer for the design of food foams with controlled material properties, which may have sustainable applications in foods, cosmetics, and personal care products.
研究了由食品衍生的两亲性蛋黄肽自组装而成的可食用胶体纳米颗粒（EYPNs）的吸附和发泡性能，旨在评估其作为水性食品泡沫高效颗粒稳定剂的潜力。确定了环境条件（主要是pH值）变化引起的颗粒聚集对EYPN系统这些性能的影响。我们的结果表明，EYPNs是一个高度pH响应系统，表现出pH依赖性颗粒聚集行为，发现这会强烈影响系统的界面吸附和宏观发泡行为。与高pH值（6.0 - 9.0）相比，低pH值（2.0 - 5.0）下的EYPNs表现出更高的表面活性，平衡表面张力更低，界面处颗粒和颗粒聚集体的堆积密度更高，这可能是由于静电吸附屏障降低所致。因此，这些低pH值下的EYPNs表现出显著更高的发泡性和泡沫稳定性。在连续相中低pH值下形成的大颗粒簇和/或聚集体的存在可能有助于EYPNs的泡沫稳定性。这些结果表明，我们基于可食用肽的纳米颗粒EYPNs可作为一类新型的Pickering型泡沫稳定剂，用于设计具有可控材料性能的食品泡沫，这可能在食品、化妆品和个人护理产品中具有可持续的应用。
