Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals.
A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region was widened by the addition of NaCl to the aqueous phase or, to a more significant extent, by high pressure homogenization (HPH) processing. The HPH treatment caused the formation of very fine emulsions in the nanometric range (<200 nm), with extremely high stability over time. HPH treatment affected the protein properties, resulting in a reduced water surface tension. Changes in protein structure, which were characterized by light scattering and SDS-PAGE, suggest the occurrence of the disruption of disulfide bonds, thus changing the exposition and availability of hydrophobic groups.
Donsì
Francesco
F
Department of Chemical and Food Engineering, University of Salerno, Fisciano, SA 84084, Italy. fdonsi@unisa.it
Senatore
Beatrice
B
Huang
Qingrong
Q
Ferrari
Giovanna
G
D019587:Dietary Supplements; D004355:Drug Stability; D004655:Emulsions; D053758:Nanoparticles; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000008:administration & dosage* / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*; D013500:Surface Tension
D004655:Emulsions; D010940:Plant Proteins