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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