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Protein Nanocage as a pH-Switchable Pickering Emulsifier.

Mridul Sarker1, Nikodem Tomczak2, Sierin Lim1,3

  • 1School of Chemical and Biomedical Engineering, Nanyang Technological University , 70 Nanyang Drive, Singapore 637457.

ACS Applied Materials & Interfaces
|March 15, 2017
PubMed
Summary
This summary is machine-generated.

Bioderived protein nanocages stabilize Pickering emulsions, offering pH-switchable control for food and cosmetic applications. These novel emulsions demonstrate stability and reversible properties for advanced formulation development.

Keywords:
Pickering emulsionemulsion gel-like structurepH-switchableprotein nanocagerheological analysis

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Area of Science:

  • Colloid and Surface Science
  • Biomaterials Engineering
  • Food and Cosmetic Science

Background:

  • Pickering emulsions, stabilized by solid particles, are gaining traction for novel formulations.
  • Bioderived protein stabilizers offer sustainable alternatives to synthetic emulsifiers.
  • Protein nanocages present unique structural properties for interfacial stabilization.

Purpose of the Study:

  • To investigate the use of hollow protein nanocages as pH-switchable Pickering emulsifiers.
  • To optimize and characterize Pickering emulsions formulated with rosemary oil and water.
  • To assess the stability and rheological properties of the developed emulsions.

Main Methods:

  • Utilized E2 protein nanocages from Geobacillus stearothermophilus as stabilizers.
  • Employed ultrasonication for optimal Pickering emulsion formulation.
  • Characterized emulsion droplet size, stability under varying pH and ionic strength, and rheological behavior.

Main Results:

  • Achieved stable Pickering emulsions with approximately 300 nm droplets using rosemary oil and water.
  • Demonstrated pH-switchable emulsification, with reversible flocculation at acidic pH (∼4) and stability at neutral to basic pH.
  • Emulsions exhibited stability for at least 10 days up to 50 °C and showed gel-like structure with shear-thinning behavior.

Conclusions:

  • Hollow protein nanocages are effective pH-switchable Pickering emulsifiers for food and cosmetic applications.
  • The developed emulsions possess desirable stability and tunable rheological properties.
  • This approach offers a promising route for creating advanced, responsive formulations using sustainable biomaterials.