title: Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles.
abstract: Food-grade colloidal particles and complexes, which are formed via modulation of the noncovalent interactions between macromolecules and natural small molecules, can be developed as novel functional ingredients in a safe and sustainable way. For this study was prepared a novel zein/tannic acid (TA) complex colloidal particle (ZTP) based on the hydrogen-bonding interaction between zein and TA in aqueous ethanol solution by using a simple antisolvent approach. Pickering emulsion gels with high oil volume fraction (φ(oil) > 50%) were successfully fabricated via one-step homogenization. Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements, which were used to characterize the structure of zein/TA complexes in ethanol solution, clearly showed that TA binding generated a conformational change of zein without altering their supramolecular structure at pH 5.0 and intermediate TA concentrations. Consequently, the resultant ZTP had tuned near neutral wettability (θ(ow) ∼ 86°) and enhanced interfacial reactivity, but without significantly decreased surface charge. These allowed the ZTP to stabilize the oil droplets and further triggered cross-linking to form a continuous network among and around the oil droplets and protein particles, leading to the formation of stable Pickering emulsion gels. Layer-by-layer (LbL) interfacial architecture on the oil-water surface of the droplets was observed, which implied a possibility to fabricate hierarchical interface microstructure via modulation of the noncovalent interaction between hydrophobic protein and natural polyphenol.
authors.affiliation: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.affiliation: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Shou-Wei
authors.initials: SW
authors.lastname: Yin
authors.affiliation: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Jin-Mei
authors.initials: JM
authors.lastname: Wang
authors.affiliation: Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China.|State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou 510640, People's Republic of China.
authors.forename: Xiao-Quan
authors.initials: XQ
authors.lastname: Yang
mesh_terms: D002942:Circular Dichroism; D003102:Colloids / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005782:Gels / Q000737:chemistry; D006860:Hydrogen Bonding; D057927:Hydrophobic and Hydrophilic Interactions; D010316:Particle Size; D053838:Scattering, Small Angle; D017550:Spectroscopy, Fourier Transform Infrared; D013634:Tannins / Q000737:chemistry*; D014961:X-Ray Diffraction; D015028:Zein / Q000737:chemistry*
chemical_list: D003102:Colloids; D004655:Emulsions; D005782:Gels; D013634:Tannins; D015028:Zein
keywords: Pickering emulsion gel; colloidal particle; hydrogen bond; tannic acid; zein