Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

TLDR

Food‑grade Pickering stabilizers are increasingly sought for novel functional foods, prompting investigation into soy protein as a potential candidate. The study investigates whether heat‑induced soy protein aggregates can serve as Pickering‑type stabilizers for oil‑in‑water emulsions, a first demonstration of their potential. Soy protein isolate aggregates were produced by heating at 95 °C for 15 min followed by NaCl‑induced electrostatic screening, and their effect on droplet size and stability was examined across particle concentrations (0.5–6.0 %) and oil fractions (0.2–.

Abstract

In recent years, there have been increasing interests in developing food-grade Pickering stabilizers, due to their potential applications in formulations of novel functional foods. The present work was to investigate the potential of soy proteins to be developed into a kind of Pickering-like stabilizer for oil-in-water emulsions. The nanoparticle aggregates of soy protein isolate (SPI) were formed by sequential treatments of heating at 95 °C for 15 min and then electrostatic screening with NaCl addition. The particle size and microstructure of these aggregates were characterized using dynamic light scattering and atomic force microscopy, indicating that the fabricated nanoparticle aggregates were ∼100 nm in size with more surface hydrophobic nature (relative to unheated SPI). The influence of particle concentration (c; 0.5–6.0%, w/w) and increasing oil fraction (ϕ; in the range 0.2–0.6) on the droplet size and coalescence and/or creaming stability of the emulsions stabilized by these nanoparticle aggregates was investigated. The results showed that, at ϕ = 0.2, increasing the c resulted in a progressive but slight decrease in droplet size, and improved the stability against coalescence and creaming; at a specific c, the creaming stability was progressively increased by increasing the ϕ, with better improvement observed at a higher c (e.g., 6.0% vs 2.0%). The improvement of creaming stability was largely associated with the formation of a gel-like network that could entrap the oil droplets within the network. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that soy proteins could be applied as a kind of effective Pickering-like stabilizer. The finding may have important implications for the design and fabrication of protein-based emulsion formulations, and even for the development of soy protein products with some unique functions. To the authors’ knowledge, this is the first work to report that heat-induced soy protein aggregates exhibit a good potential to act as Pickering-type stabilizers.