Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

Publication date: Available online 8 August 2019Source: Food HydrocolloidsAuthor(s): Tao Yang, Xiu-Ting Li, Chuan-He TangAbstractThe development of high-performance and biocompatible Pickering stabilizers for O/W high internal phase emulsions (HIPEs) has attracted fast increasing interests in the food colloid areas, due to their potential applications in food and pharmaceutical formations. This work reports that a kind of nanoparticles (ISPN; with a size of about 160 nm), facilely fabricated by a high power ultrasonication treatment from the insoluble soy polysaccahrides of Okara (a byproduct of soybean processing), could perform as an outstanding Pickering stabilizer for HIPEs. The structure of the nanoparticles, mainly composed of polysaccharides and proteins, was stable over the test pH or ionic strength range (pH 2.0–12.0 or 0–500 mM). The formation, microstructure and rheology of the HIPE gels stabilized by the ISPN were investigated in terms of visual and microscopic observations, laser diffraction technique, and dynamic oscillatory measurements. The results indicated that the HIPE gels with soy oil as the dispersed phase could be formed at a particle concentration (c) as low as 0.25 wt%, and increasing the c (from 0.25 to 1.5 wt%) led to a progressive strengthening of their gel network, as well as a progressive decrease in their droplet size. The HIPE gels could be formed over the whole test pH (2.0–12.0) or ionic strength (0–500 mM) range, and their ...
Source: Food Hydrocolloids - Category: Food Science Source Type: research