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Updated: Jan 8, 2026

Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes
Published on: February 19, 2016
The shell-like suprastructure, interactions and interfacial properties of self-assembled micelle aggregate from
Xiaoyu Li1, Wei Chen1, Xuebing Xu2
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Abstract:
Oil body interfacial membranes, rich in natural protein and phospholipid, show potential as novel food emulsifiers. This study prepared self-assembled micelle aggregates by removing triacylglyceride from soybean oil body, and investigated their structure, interactions, and interfacial properties. In general, the aggregates contained intrinsic proteins of the oil body, and exhibited 90 % phospholipid retention rate after defatting with acetone. After ultrasonic treatment, the aggregates transformed into shell-like structure with the lowest roughness (1.59 nm). Amorphous and heterogeneous aggregated suprastructure was regulated by phospholipid content, ultrasound induced structural stretching, with maximum distances (51 nm). Phospholipid enhanced the shielding effect of tryptophan, while ultrasound enhanced the disorder in the protein structure. Phospholipid and shell-like structure facilitated the migration of the aggregates to the oil-water interface, with a maximum Kdiff (0.906 mN/m/s1/2), forming elastic interfacial film. These insights guide the developing of oil body membranes as novel emulsifiers in the food industry.
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