title: Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles.
abstract: A lipophilic protein nanoparticle (LPP) was fabricated by ultrasonication of the soy lipophilic protein (LP), which contains hydrophobic proteins and phospholipids. This LPP (Rh = 136 ± 0.8 nm, ζ-potential = -20 mV, pH 7.0) had an improved dispersibility and acted as an emulsifier. The oil/water (O/W) emulsion stabilized by this LPP exhibited superior physical stability over long-term storage (8 weeks), during a stress storage test (200 mM NaCl addition and heating at 90 °C), and in the presence of Tween 20 (1.0-4.0 wt %), in contrast to those emulsions stabilized by β-conglycinin and glycinin. Langmuir-Blodgett method and interface pressure determination revealed that LPP formed rigid and rough granular film at air/water interface. The excellent stability of emulsions stabilized by LPP highlights the synergic effect between hydrophobic proteins and phospholipids. These findings suggest that the complexes of hydrophobic protein aggregates and biosurfactant could form a stable interface which could be developed into a novel strategy to fabricate a stable food emulsion.
authors.affiliation: Research and Development Centre of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Zhi-Ming
authors.initials: ZM
authors.lastname: Gao
authors.forename: Jin-Mei
authors.initials: JM
authors.lastname: Wang
authors.forename: Na-Na
authors.initials: NN
authors.lastname: Wu
authors.forename: Zhi-Li
authors.initials: ZL
authors.lastname: Wan
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.forename: Xiao-Quan
authors.initials: XQ
authors.lastname: Yang
authors.forename: Shou-Wei
authors.initials: SW
authors.lastname: Yin
mesh_terms: D004655:Emulsions / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D053758:Nanoparticles / Q000737:chemistry*; D011136:Polysorbates / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry*; D013501:Surface-Active Agents / Q000737:chemistry; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D011136:Polysorbates; D030262:Soybean Proteins; D013501:Surface-Active Agents; D014867:Water