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Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion
Author(s) -
Jiang Yang,
Zhu Yuzhu,
Li Feng,
Li Dapeng,
Huang Qingrong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14590
Subject(s) - pickering emulsion , pectin , colloid , chemical engineering , emulsion , particle (ecology) , materials science , nanoparticle , particle size , dynamic light scattering , chemistry , nanotechnology , biochemistry , oceanography , geology , engineering
Summary Over the past decade, edible colloidal particle‐stabilised Pickering emulsions have regained research interest. However, little information is available regarding the application of amidated pectin in stabilising Pickering emulsions. In this work, a ‘two‐step’ method was used to synthesise gliadin/pectin composite colloidal particles. The effects of pectin type, particle ratio, particle amount and oil fraction on the formation and stability of the resulting Pickering emulsion were systematically investigated by particle size and microscopy. The results showed that the particles formed after the addition of amidated pectin could better stabilise the o/w Pickering emulsion with a concentration of 2%, lower than that of the gliadin colloid particles. Confocal laser scanning microscopy (CLSM) revealed the cross‐sectional structure and the attachment of protein particles to the external interface. These results may provide reference for the selection of shell materials for Pickering colloidal particles (especially gliadin) in the future.