Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
2013/08/27 by Fu Liu, Chuan-He Tang, Chuan‐He Tang · 457 citations
Agricultural and Biological Sciences · Chemistry · Materials Science · #Chemical engineering #Chemistry #Chromatography #Coalescence (physics) #Creaming #Dynamic light scattering #Emulsion #Materials science #Nanoparticle #Oil droplet #Organic chemistry #Particle size #Pickering emulsion #Pickering emulsions and particle stabilization #Proteins in Food Systems
paper · doi:10.1021/jf401859y
published in Journal of Agricultural and Food Chemistry 61(37), 8888-8898 (American Chemical Society)
openalex publication_date 2013/08/27 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Abstract
In recent years, there have been increasing interests in developing food-grade Pickering stabilizers, due to their potential applications in formulations of novel functional foods. The present work was to investigate the potential of soy proteins to be developed into a kind of Pickering-like stabilizer for oil-in-water emulsions. The nanoparticle aggregates of soy protein isolate (SPI) were formed by sequential treatments of heating at 95 °C for 15 min and then electrostatic screening with NaCl addition. The particle size and microstructure of these aggregates were characterized using dynamic light scattering and atomic force microscopy, indicating that the fabricated nanoparticle aggregates were ∼100 nm in size with more surface hydrophobic nature (relative to unheated SPI). The influence of particle concentration (c; 0.5-6.0%, w/w) and increasing oil fraction (ϕ; in the range 0.2-0.6) on the droplet size and coalescence and/or creaming stability of the emulsions stabilized by these nanoparticle aggregates was investigated. The results showed that, at ϕ = 0.2, increasing the c resulted in a progressive but slight decrease in droplet size, and improved the stability against coalescence and creaming; at a specific c, the creaming stability was progressively increased by increasing the ϕ, with better improvement observed at a higher c (e.g., 6.0% vs 2.0%). The improvement of creaming stability was largely associated with the formation of a gel-like network that could entrap the oil droplets within the network. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that soy proteins could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of soy protein products with some unique functions. To the authors' knowledge, this is the first work to report that heat-induced soy protein aggregates exhibit a good potential to act as Pickering-type stabilizers.
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