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Tailoring pickering emulsions with soy protein solate-fucoidan nanocomplexes: Structural design and multistress
Xinxin Zeng1, Weiquan Zhong2, Yixin Zhang1
1Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
None:
In this study, soy protein isolate-fucoidan (SPI-FU) nanocomplexes stabilized Pickering emulsions (PE). Driven by electrostatic interactions, SPI and FU self-assembled into core-shell spheres, whose diameter (minimum: 368.93 ± 2.38 nm) and ζ-potential (minimum: -42.11 ± 3.70 mV) depended on their volume ratio. Elevated polysaccharide ratio boosted particle hydrophobicity and thermal stability via hydrogen bonding, hydrophobic interactions, and electrostatic forces. Characterizations of emulsifying properties, internal structure, interfacial behavior and environmental stability revealed that adsorbed SPI-FU nanocomplexes formed steric barriers at the oil-water interface. Emulsion droplet size, viscoelasticity, apparent viscosity, microstructure and stability positively correlated with the volume ratio. The emulsions displayed gel-like behavior, robust stability against pH, ionic strength, freezing, centrifugation and thermal variations, and excellent antioxidant activity under accelerated oxidation. Collectively, SPI-FU interactions tune PE stability, facilitating rational design of stable emulsions for food applications.
