Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion
Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW. Subsequently, a top-down way was utilized to prepare desalted duck egg protein nanogels (...
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| Format: | Article |
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000507 |
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| author | Jingyun Zhao Xiaohan Guo Ze Chen Yalei Dai Hongshan Liang Qianchun Deng Shugang Li Bin Zhou |
| author_facet | Jingyun Zhao Xiaohan Guo Ze Chen Yalei Dai Hongshan Liang Qianchun Deng Shugang Li Bin Zhou |
| author_sort | Jingyun Zhao |
| collection | DOAJ |
| description | Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW. Subsequently, a top-down way was utilized to prepare desalted duck egg protein nanogels (DEPN) with uniformly distributed diameters and their application in the oil/water (O/W) interface system was explored. The results revealed that the increase of DEPN concentration could lower the droplet size, however, the size was negatively correlated with the oil phase fraction. Moreover, the effect of pH, ionic strength, and temperature on the emulsion stability demonstrated that the DEPN-stabilized emulsion displayed superior physical stability under different conditions. The addition of NaCl resulted in the significant decrease in droplet size of the emulsion, while further increasing the NaCl concentration, the droplet size did not decrease accordingly. Besides, heat-treatment and cold-treatment had little negative effect on the stability of the emulsion. Even if the droplet size of the emulsion increased at 80 °C for 3 h, the morphology of the emulsion remained unchanged. Our study demonstrated DEPN had great potential as a stabilizer for food-grade Pickering emulsions. |
| format | Article |
| id | doaj-art-dc77b8f4c2f341b59b45bf7870a22231 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-dc77b8f4c2f341b59b45bf7870a222312025-02-03T02:27:47ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111513061314Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsionJingyun Zhao0Xiaohan Guo1Ze Chen2Yalei Dai3Hongshan Liang4Qianchun Deng5Shugang Li6Bin Zhou7Key Laboratory of Fermentation Engineering, Ministry of Education; National “111” Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Fermentation Engineering, Ministry of Education; National “111” Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Oilseeds processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, ChinaKey Laboratory of Fermentation Engineering, Ministry of Education; National “111” Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering, Ministry of Education; National “111” Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; Corresponding author at: School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China,Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW. Subsequently, a top-down way was utilized to prepare desalted duck egg protein nanogels (DEPN) with uniformly distributed diameters and their application in the oil/water (O/W) interface system was explored. The results revealed that the increase of DEPN concentration could lower the droplet size, however, the size was negatively correlated with the oil phase fraction. Moreover, the effect of pH, ionic strength, and temperature on the emulsion stability demonstrated that the DEPN-stabilized emulsion displayed superior physical stability under different conditions. The addition of NaCl resulted in the significant decrease in droplet size of the emulsion, while further increasing the NaCl concentration, the droplet size did not decrease accordingly. Besides, heat-treatment and cold-treatment had little negative effect on the stability of the emulsion. Even if the droplet size of the emulsion increased at 80 °C for 3 h, the morphology of the emulsion remained unchanged. Our study demonstrated DEPN had great potential as a stabilizer for food-grade Pickering emulsions.http://www.sciencedirect.com/science/article/pii/S2213453022000507Salted duck egg whiteDesalinationProtein nanogelsPickering emulsionStability |
| spellingShingle | Jingyun Zhao Xiaohan Guo Ze Chen Yalei Dai Hongshan Liang Qianchun Deng Shugang Li Bin Zhou Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion Food Science and Human Wellness Salted duck egg white Desalination Protein nanogels Pickering emulsion Stability |
| title | Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion |
| title_full | Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion |
| title_fullStr | Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion |
| title_full_unstemmed | Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion |
| title_short | Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion |
| title_sort | desalted duck egg white nanogels as pickering stabilizers for food grade oil in water emulsion |
| topic | Salted duck egg white Desalination Protein nanogels Pickering emulsion Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000507 |
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