High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications
文献类型： 外文期刊
第一作者： Jiao, Bo
作者： Jiao, Bo;Shi, Aimin;Wang, Qiang;Binks, Bernard P.
作者机构：
关键词： colloids; edible materials; gels; Pickering emulsions; porous materials
期刊名称：ANGEWANDTE CHEMIE-INTERNATIONAL EDITION （ 影响因子：15.336； 五年影响因子：14.205 ）
ISSN： 1433-7851
年卷期： 2018 年 57 卷 30 期
页码：
收录情况： SCI
摘要： High-internal-phase Pickering emulsions have various applications in materials science. However, the biocompatibility and biodegradability of inorganic or synthetic stabilizers limit their applications. Herein, we describe high-internal-phase Pickering emulsions with 87% edible oil or 88% n-hexane in water stabilized by peanut-protein-isolate microgel particles. These dispersed phase fractions are the highest in all known food-grade Pickering emulsions. The protein-based microgel particles are in different aggregate states depending on the pHvalue. The emulsions can be utilized for multiple potential applications simply by changing the internal-phase composition. A substitute for partially hydrogenated vegetable oils is obtained when the internal phase is an edible oil. If the internal phase is n-hexane, the emulsion can be used as a template to produce porous materials, which are advantageous for tissue engineering.
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