Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles

Xiaoshan Wan; Qi Kang; Jiaqi Li; Mengxue Guo; Peng Li; Haohao Shi; Xueying Zhang; Zhongyuan Liu; Guanghua Xia

doi:10.1016/j.foodchem.2023.137395

Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles

Food Chem. 2024 Feb 1:433:137395. doi: 10.1016/j.foodchem.2023.137395. Epub 2023 Sep 2.

Authors

Xiaoshan Wan¹, Qi Kang¹, Jiaqi Li¹, Mengxue Guo¹, Peng Li¹, Haohao Shi¹, Xueying Zhang¹, Zhongyuan Liu¹, Guanghua Xia²

Affiliations

¹ Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China.
² Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: xiaguanghua@hainanu.edu.cn.

PMID: 37678115
DOI: 10.1016/j.foodchem.2023.137395

Abstract

At present, the effect of structural modification of microgel particles on high internal phase emulsions (HIPEs) is less studied. In this study, the structural modification effect of NaCl on whey protein isolate microgels (WPIMPs) was comprehensively characterized and applied to the construction of HIPEs. WPIMPs were prepared with NaCl (0-150 mM) and the structural changes were analyzed by measuring the particle size, Zeta-potential, and endogenous fluorescence spectra. The results showed that inducing WPIMPs by NaCl enhanced the surface hydrophobicity, decreased the Zeta potential, and elevated the degree of cross-linking. The interfacial behavior of WPIMPs was characterized by measuring interfacial tensions and adsorbed layer properties. The results showed that NaCl induction decreased the interfacial tension, increased the thickness of the adsorbed layer, and improved the viscoelasticity. The HIPEs were analyzed for micromorphology and particle sizes. The results indicated that NaCl-induced WPIMPs favored the formation of HIPEs with small particle sizes and provided HIPEs with superior environmental stability. This study provides a new idea for the structural modification of microgels and a new theoretical basis for the construction conditions of HIPE.

Keywords: High internal phase emulsions; Microgel; Pickering emulsion; Sodium chloride.

MeSH terms

Emulsions / chemistry
Hydrophobic and Hydrophilic Interactions
Microgels*
Particle Size
Sodium Chloride
Whey Proteins / chemistry

Substances

Emulsions
Microgels
Whey Proteins
Sodium Chloride