Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 97 - 106

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025020

Ultrasonic pretreatment improves the stability of zein and Pickering emulsion

  • SUN Ye ,
  • LI Yinghao ,
  • WULANDARI ,
  • LYU Lishuang ,
  • ZHANG Qiuting
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  • (School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210000, China)

Received date: 2020-07-14

  Revised date: 2020-07-27

  Online published: 2021-02-03

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Abstract

In order to explore the roles of ultrasonic pretreatment in the preparation of zein nanoparticles (ZNP) by anti-solvent method, the formation of composite particles by ZNP and flaxseed gum (FSG), and the impact on the stability of the Pickering emulsion, the intrinsic fluorescence, secondary structure, particle size and potential of ZNP were analyzed.The results show that ultrasonic pretreatment of zein ethanol solution can significantly reduce the average particle size of ZNP and increase the absolute value of ZNP potential.It was also found that the particle size of ZNP further decreased with the increasing ultrasound time at lower ultrasonic power density (230 W/cm2), the absolute value of the potential increased, that is, the stability increased.However, when the ultrasonic power density up to 460 W/cm2, the particle size of ZNP increased slowly, and the absolute value of potential decreased.Then, ZNP pretreated by ultrasound were mixed with FSG by mass ratio of 1∶1, which stated ultrasound treatment make ZNP combine more FSG by surface hydrophilicity analysis.The surface potential of the ZNP was increased, which promoted more FSG to bind to the surface of the ZNP, resisting the aggregation and breakage of droplets in the emulsion.At the same time, through the study of thermal stability, it was confirmed that ultrasonic pretreatment can significantly improve the stability of Pickering emulsion.Therefore, the results of this study can provide a certain basis for the application of ultrasonic pretreatment in the preparation of ZNP and Pickering emulsion, and provide a new green way for the preparation of Pickering particles with higher efficiency and thermal stability.

Key words： ultrasound; zein; flaxseed gum; pickering emulsion

Cite this article

SUN Ye , LI Yinghao , WULANDARI , LYU Lishuang , ZHANG Qiuting . Ultrasonic pretreatment improves the stability of zein and Pickering emulsion[J]. Food and Fermentation Industries, 2021 , 47(1) : 97 -106 . DOI: 10.13995/j.cnki.11-1802/ts.025020

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