One-step Fabrication and Characterization of Pickering Double Emulsions Stabilized by Soybean Water-insoluble Peptide-chitosan Composite Particles
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Abstract:
Enzymatic hydrolysis of soy protein isolate (SPI) afforded water-insoluble peptide aggregates (SWIP), which were sonicated and further compounded with chitosan (CS) to prepare composite colloidal particles (SWIP-CS). These particles were used as emulsifiers to obtain W/O/W Pickering double emulsions in a simple one-step preparation process. The effects of different chitosan concentrations and pH levels on the appearance, particle size, microstructure, and rheological properties of the emulsions were also investigated. Mechanistic studies revealed that the water-insoluble aggregates interacted with chitosan by hydrogen bonding. Stable Pickering double emulsions were prepared using chitosan at concentrations of 0.125%, 0.25%, and 0.5% and an oil phase fraction of 50% at pH 3.0, 3.8, 4.0, and 5.0. The increase in chitosan concentration resulted in a significant decrease in the particle size of the emulsions (from 30.6 to 23.9 μm), and the stability and gel properties of the double emulsions were improved at a relatively high chitosan concentration (0.5%). However, as the pH was increased from 3.0 to 5.0, the number of small droplets inside the double emulsion droplets gradually decreased, which in turn reduced the stability and gel properties of the droplets. Thus, this study provides a simple and effective strategy for the preparation of double emulsions, which can be applied to food, cosmetics, and pharmaceutical industries
