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Research Article | Open Access

Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion

Jingyun Zhaoa, Xiaohan Guob, Ze Chenb, Yalei Daia, Hongshan Liangb, Qianchun Dengc, Shugang Lia, Bin Zhoua( )
Key Laboratory of Fermentation Engineering, Ministry of Education; National "111" Center for Cellular Regulation and Molecular Pharmaceutics; Hubei Key Laboratory of Industrial Microbiology; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Key Laboratory of Oilseeds processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Achieving the reuse of traditional egg by-products, salted duck egg whites (SEW), is an urgent problem to be solved. In this current work, we constructed a heat-induced gel-assisted desalination method for SEW. Subsequently, a top-down way was utilized to prepare desalted duck egg protein nanogels (DEPN) with uniformly distributed diameters and their application in the oil/water (O/W) interface system was explored. The results revealed that the increase of DEPN concentration could lower the droplet size, however, the size was negatively correlated with the oil phase fraction. Moreover, the effect of pH, ionic strength, and temperature on the emulsion stability demonstrated that the DEPN-stabilized emulsion displayed superior physical stability under different conditions. The addition of NaCl resulted in the significant decrease in droplet size of the emulsion, while further increasing the NaCl concentration, the droplet size did not decrease accordingly. Besides, heat-treatment and cold-treatment had little negative effect on the stability of the emulsion. Even if the droplet size of the emulsion increased at 80 ℃ for 3 h, the morphology of the emulsion remained unchanged. Our study demonstrated DEPN had great potential as a stabilizer for food-grade Pickering emulsions.

Keywords

StabilityDesalinationPickering emulsionSalted duck egg whiteProtein nanogels

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Food Science and Human Wellness
Volume 11 Issue 5,
September 2022
Pages 1306-1314
DOI: 10.1016/j.fshw.2022.04.012
Cite this article:
Zhao J, Guo X, Chen Z, et al. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. Food Science and Human Wellness, 2022, 11(5): 1306-1314. https://doi.org/10.1016/j.fshw.2022.04.012

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Received: 07 September 2020
Revised: 29 December 2020
Accepted: 15 January 2021
Published: 02 June 2022
© 2022 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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