Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification
Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLN...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
American Chemical Society
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/113953/ |
| _version_ | 1848866364682403840 |
|---|---|
| author | Chen, Dechu Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying |
| author_facet | Chen, Dechu Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying |
| author_sort | Chen, Dechu |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLNs showed different crystal polymorphisms and air-water interfacial activity. C14-DAG SLN with a contact angle ∼ 79° formed aqueous foam with supreme stability and high plasticity. Whey protein isolate and sodium caseinate (0.1 wt %) considerably enhanced the foamability and interfacial activity of SLNs and promoted the packing of particles at the bubble surface. However, high protein concentration caused foam destruction due to the competitive adsorption effect. β-sheet increased in protein after adsorption and changed the polymorphism and thermodynamic properties of SLN. The foam collapsing behaviors varied in the presence of protein. The results gave insights into fabricating ultrastable aqueous foams by using high-melting DAG particles. The obtained foams demonstrated good temperature sensitivity and plasticity, which showed promising application prospects in the food and cosmetic fields. |
| first_indexed | 2025-11-15T14:19:26Z |
| format | Article |
| id | upm-113953 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:19:26Z |
| publishDate | 2024 |
| publisher | American Chemical Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1139532025-02-05T07:23:05Z http://psasir.upm.edu.my/id/eprint/113953/ Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification Chen, Dechu Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLNs showed different crystal polymorphisms and air-water interfacial activity. C14-DAG SLN with a contact angle ∼ 79° formed aqueous foam with supreme stability and high plasticity. Whey protein isolate and sodium caseinate (0.1 wt %) considerably enhanced the foamability and interfacial activity of SLNs and promoted the packing of particles at the bubble surface. However, high protein concentration caused foam destruction due to the competitive adsorption effect. β-sheet increased in protein after adsorption and changed the polymorphism and thermodynamic properties of SLN. The foam collapsing behaviors varied in the presence of protein. The results gave insights into fabricating ultrastable aqueous foams by using high-melting DAG particles. The obtained foams demonstrated good temperature sensitivity and plasticity, which showed promising application prospects in the food and cosmetic fields. American Chemical Society 2024-08-22 Article PeerReviewed Chen, Dechu and Lee, Yee Ying and Tan, Chin Ping and Wang, Yong and Qiu, Chaoying (2024) Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification. Journal of Agricultural and Food Chemistry, 72 (35). pp. 19480-19493. ISSN 0021-8561; eISSN: 1520-5118 https://pubs.acs.org/doi/10.1021/acs.jafc.4c05495 10.1021/acs.jafc.4c05495 |
| spellingShingle | Chen, Dechu Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title | Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title_full | Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title_fullStr | Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title_full_unstemmed | Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title_short | Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| title_sort | pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification |
| url | http://psasir.upm.edu.my/id/eprint/113953/ http://psasir.upm.edu.my/id/eprint/113953/ http://psasir.upm.edu.my/id/eprint/113953/ |