Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation
文献类型： 外文期刊
第一作者： Wang, Zhiming
作者： Wang, Zhiming;Zhang, Mingwei;Wang, Zhiming;Ma, Yongxuan;Deng, Yuanyuan;Wei, Zhencheng;Zhang, Yan;Tang, Xiaojun;Li, Ping;Zhao, Zhihao;Zhou, Pengfei;Liu, Guang;Zhang, Mingwei;Chen, Hualei
作者机构：
关键词： Polyphenols; Conjugate particles; Pickering stabilizer; Emulsion gels; Lipid antioxidant
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 387 卷
页码：
收录情况： SCI
摘要： This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 +/- 2.3 degrees) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20-0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil-water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion' oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion.
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