Mechanistic study of synergetic stabilization of Pickering emulsions by corn glutelin and starch complexes
Yanqi Wang, Yuying Chen, Liping Feng, Fengzhang Wang, Fengzhang Wang, Ting Liu, Fengying Gu, Feng Wang, Feng Wang, Qingrong Huang, Jinkai Zheng
Abstract
The hydrophobicity of glutelin, zein, and carotenoids has limited the development of corn-based functional food products. This paper aims to construct emulsions stabilized by multiple corn-derived components using a simple and organic solvent-free method. The emulsions comprised oil droplets dispersed in the water, where glutelin and starch were stabilizers. Optimal stability, smaller droplet sizes, and moderate viscosity were achieved with a glutelin/starch ratio of 1:4. The results of the dynamic rheological measurements of bulk emulsions as well as interfacial properties and microstructure revealed that the stability mechanism of glutelin-starch complex was the interplay of the increased continuous phase viscosity and stronger interfacial viscoelastic films. Thus, these combined factors effectively inhibited the creaming and coalescence of oil droplets. Interfacial films also protected the carotenoids. The results of this study elucidate the stabilization mechanism among different corn-derived components and therefore guide the design of corn-based personalized nutritional systems. • Corn-based emulsions were successfully constructed with a solvent-free green processing method. • The emulsion stabilized with a glutelin/starch ratio of 1:4 showed the best stability. • The stability mechanism was the interplay of the increased viscosity of the continuous phase and the formation of a stronger interfacial viscoelastic film. • Complexes formed by glutelin and starch improved the interfacial viscoelastic properties of the emulsions.