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Published on: September 2, 2022
High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple
Bo Jiao1, Aimin Shi1, Qiang Wang1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 2 Yuanmingyuan West Road, Beijing, 100193, China.
Abstract:
High-internal-phase Pickering emulsions have various applications in materials science. However, the biocompatibility and biodegradability of inorganic or synthetic stabilizers limit their applications. Herein, we describe high-internal-phase Pickering emulsions with 87 % edible oil or 88 % n-hexane in water stabilized by peanut-protein-isolate microgel particles. These dispersed phase fractions are the highest in all known food-grade Pickering emulsions. The protein-based microgel particles are in different aggregate states depending on the pH value. The emulsions can be utilized for multiple potential applications simply by changing the internal-phase composition. A substitute for partially hydrogenated vegetable oils is obtained when the internal phase is an edible oil. If the internal phase is n-hexane, the emulsion can be used as a template to produce porous materials, which are advantageous for tissue engineering.
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