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High Internal Phase Emulsion Gels Stabilized by Natural Casein peptides
Kazuaki Wakita1, Tomohiro Imura2
1Oleo & Speciality Chemicals Research LAB., NOF Corporation.
Journal of Oleo Science
|November 16, 2018
Summary
Casein-hydrolyzed peptides demonstrate significant surface activity, forming stable micelles and enhancing emulsion properties. These peptides offer a sustainable alternative to synthetic surfactants for creating high internal phase emulsion (HIPE) gels.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Casein-derived peptides possess amphiphilic properties.
- High internal phase emulsions (HIPEs) are versatile materials with numerous applications.
- Synthetic surfactants are commonly used in HIPE preparation but raise environmental concerns.
Purpose of the Study:
- To evaluate the surface and interfacial properties of casein-hydrolyzed peptides.
- To investigate the potential of these peptides as emulsifiers for HIPE preparation.
- To develop a sustainable method for HIPE gel production.
Main Methods:
- Surface and interfacial tension measurements.
- Surface viscosity analysis.
- Dynamic light scattering (DLS) and freeze-fracture transmission electron microscopy (FF-TEM).
- HIPE gel preparation and characterization.
Main Results:
- Casein peptides exhibited significant surface and interfacial activity with a critical micelle concentration (CMC) of 3.0 mg/mL.
- The surface shear viscosity of casein peptide solutions was substantially higher than SDS.
- Stable HIPE gels with up to 88.1 wt% oil were successfully prepared using a small amount of casein peptides.
Conclusions:
- Casein-hydrolyzed peptides are effective emulsifiers with superior surface activity compared to synthetic surfactants.
- These peptides enable the efficient preparation of HIPE gels, offering a greener alternative for HIPE technology.
- The findings support the use of protein-derived peptides in advanced material applications.
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