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Updated: Sep 27, 2025
Author Spotlight: Improving the Production of Self-Assembling Fibers and Peptide Hydrogels for Superior Biocompatibility
Published on: September 6, 2024
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic
Xuelian Jing1, Bifen Chen1, Tongxun Liu1
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Abstract:
In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels characteristics were clarified. After modification, the insoluble soybean peptide aggregates with high surface hydrophobicity had small particle size (377 nm), near-neutral wettability (θo/w = 92°) and strong interfacial adsorption capability. These allowed the modified insoluble soybean peptide aggregates to stabilize the oil-water interface and form continuous network surrounding oil droplets, leading to the formation of stable Pickering emulsion gels. Besides, Pickering emulsion gels prepared by insoluble soybean peptide aggregates with higher surface hydrophobicity had smaller droplet size and higher gel strength, and remained stable even after 60 days of storage. The findings suggest a preferable plant protein particle for the preparation of stable Pickering emulsion gels in food industry.
