Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals
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- 作者：Francesco Dons ; Beatrice Senatore ; Qingrong Huang ; Giovanna Ferrari
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：October 13, 2010
- 年：2010
- 卷：58
- 期：19
- 页码：10653-10660
- 全文大小：919K
- 年卷期：v.58,no.19(October 13, 2010)
- ISSN：1520-5118
文摘
A novel pea protein-based emulsifier was used in the production of oil in water (O/W) nanoemulsions. The regions of kinetically stabilized O/W emulsions were individuated in a pseudoternary diagram containing different pea protein, sunflower oil, and water fractions. The stable O/W emulsion region was widened by the addition of NaCl to the aqueous phase or, to a more significant extent, by high pressure homogenization (HPH) processing. The HPH treatment caused the formation of very fine emulsions in the nanometric range (<200 nm), with extremely high stability over time. HPH treatment affected the protein properties, resulting in a reduced water surface tension. Changes in protein structure, which were characterized by light scattering and SDS-PAGE, suggest the occurrence of the disruption of disulfide bonds, thus changing the exposition and availability of hydrophobic groups.