Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
作者： Zhongyang Ren , Zhongzheng Chen , Yuanyuan Zhang , Xiaorong Lin , Bin Li
DOI: 10.1016/J.FOODHYD.2019.05.015
关键词:
摘要: Abstract Recently, food-grade Pickering particles, particularly plant proteins, have attracted tremendous attention because they are biobased, environmentally-friendly and edible. To explore the potential of tea water-insoluble protein (TWIP) nanoparticles from residues for stabilizing emulsions, average hydrodynamic diameter (DH), zeta morphologic profiles TWIP were characterized using dynamic light scattering (DLS), laser Doppler velocimetry (LDV) atomic force microscopy (AFM), respectively. The results indicated that irregular colloidal particles with a DH greater than 300 nm negative charge more −30 mV at ionic strengths 0–400 mM fixed nanoparticle concentration (2.0%). Furthermore, effect (0.5–4.0%, w/v) oil-water ratio (2:8–6:4) on characteristics emulsions stabilized via was investigated. Increasing generated firm thick nanoparticle-based interfacial layer, as verified by Cryo-scanning electron imaging, decreased droplet size at an 4:6. Additionally, increase to 6:4 favored formation extraordinary creaming stability 2.0%. present study is first suggest type particle.
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