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General liquid vegetable oil structuring via high internal phase Pickering emulsion stabilized by soy protein isolate nanoparticles

乳状液 流变学 皮克林乳液 纳米颗粒 化学工程 大豆蛋白 植物油 材料科学 化学 食品科学 纳米技术 有机化学 复合材料 工程类
作者
Chenzhi Wang,Xin Guan,Jun Sang,Jiajing Zhou,Chunhua Wang,To Ngai,Wei Lin
出处
期刊:Journal of Food Engineering [Elsevier BV]
卷期号:356: 111595-111595 被引量:13
标识
DOI:10.1016/j.jfoodeng.2023.111595
摘要

Oil structuring has attracted immense interest in the last decades because it can transform liquid oils into elastic semi-solids, which has been widely used in material science, pharmaceutical industry, and food processing. However, the facile conversion of liquid vegetable oils into soft matters without changing their intrinsic nature is challenging. Here we report a general approach for structuring liquid vegetable oils by a high internal phase Pickering emulsion (HIPPE) stabilized by edible soy protein isolate (SPI) nanoparticles. SPI nanoparticles with moderate amphipathy (θ = 90.7°) and size (∼187 nm) were obtained via the heat-induced aggregation of native SPI. These SPI nanoparticles possessed excellent interfacial activity and emulsion stabilization ability and thus were suitable for preparing edible HIPPEs from diverse liquid vegetable oils. The effect of internal volume fraction (ϕ) and particle concentration, stability, and rheology of Pickering emulsions were studied. Particularly, the role of intrinsic surfactants (e.g., lecithin) in vegetable oils on the interfacial and macro rheology of the system was highlighted. Compared with native SPI, SPI nanoparticles endowed the HIPPEs with improved stability (>14 days), high interfacial pressure (>2 mN/m), and high elastic modulus (>900 Pa). Moreover, the HIPPEs stabilized by SPI nanoparticles exhibited a good ability to structure various vegetable oils, depending on oil types and ϕ. We envisage that this biomass-mediated HIPPE system provides a promising strategy to structure various liquid vegetable oils, significantly facilitating sustainable development.
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