Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions
The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silkworm cocoons, was used to prepare 10 % (by mass) corn oil-in-water emulsions at ambient temperature...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2009-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/68390 |
| _version_ | 1797431035287306240 |
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| author | Zhong-Min Chen Bing-Can Chen Jia-Jia Rao |
| author_facet | Zhong-Min Chen Bing-Can Chen Jia-Jia Rao |
| author_sort | Zhong-Min Chen |
| collection | DOAJ |
| description | The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silkworm cocoons, was used to prepare 10 % (by mass) corn oil-in-water emulsions at ambient temperature (pH=7.0, 10 mM phosphate buffer). Emulsions with relatively small mean particle diameter (d32=0.47 μm) and extremely good creaming stability (>7 days) could be produced at silk fibroin concentration of 1 % (by mass). The influence of pH (2–8), thermal processing (60–90 °C, 20 min), and concentration of salt (c(NaCl)=0–250 mM) on the properties and stability of the emulsions was analyzed using ζ-potential, particle size, and creaming stability measurements. The isoelectric point of droplets stabilized with silk fibroin was pH~4. The emulsions were stable to droplet flocculation and creaming at any pH except intermediate value (pH=4.0) when stored at room temperature, which was attributed to their relatively low ζ-potential. Their ζ-potential went from around 25 to –35 mV as the pH was increased from 2 to 8. The emulsions were also stable to thermal treatment (60 and 90 °C for 20 min, pH=3 and 7), with a slight decrease in the magnitude of ζ-potential at temperatures exceeding 60 °C. The emulsions were unstable to aggregation and creaming even at relatively low salt concentrations (c(NaCl)=0–250 mM, pH=3 and 7) as a result of electrostatic screening effects. These results suggest that bulk oil stabilized with silk fibroin has improved physical stability and may provide a new way of creating functional oil products and delivery systems. |
| first_indexed | 2024-03-09T09:37:07Z |
| format | Article |
| id | doaj.art-bd3c06b3a6c245098f65c9d46a771b1c |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:37:07Z |
| publishDate | 2009-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
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| series | Food Technology and Biotechnology |
| spelling | doaj.art-bd3c06b3a6c245098f65c9d46a771b1c2023-12-02T01:33:20ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062009-01-01474413420Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water EmulsionsZhong-Min Chen0Bing-Can Chen1Jia-Jia Rao2College of Bioengineering, Chongqing Institute of Technology, CN-400050 Chongqing, PR ChinaCollege of Food Science, Southwest University, CN-400715 Chongqing, PR ChinaCollege of Bioengineering, Chongqing Institute of Technology, CN-400050 Chongqing, PR ChinaThe purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silkworm cocoons, was used to prepare 10 % (by mass) corn oil-in-water emulsions at ambient temperature (pH=7.0, 10 mM phosphate buffer). Emulsions with relatively small mean particle diameter (d32=0.47 μm) and extremely good creaming stability (>7 days) could be produced at silk fibroin concentration of 1 % (by mass). The influence of pH (2–8), thermal processing (60–90 °C, 20 min), and concentration of salt (c(NaCl)=0–250 mM) on the properties and stability of the emulsions was analyzed using ζ-potential, particle size, and creaming stability measurements. The isoelectric point of droplets stabilized with silk fibroin was pH~4. The emulsions were stable to droplet flocculation and creaming at any pH except intermediate value (pH=4.0) when stored at room temperature, which was attributed to their relatively low ζ-potential. Their ζ-potential went from around 25 to –35 mV as the pH was increased from 2 to 8. The emulsions were also stable to thermal treatment (60 and 90 °C for 20 min, pH=3 and 7), with a slight decrease in the magnitude of ζ-potential at temperatures exceeding 60 °C. The emulsions were unstable to aggregation and creaming even at relatively low salt concentrations (c(NaCl)=0–250 mM, pH=3 and 7) as a result of electrostatic screening effects. These results suggest that bulk oil stabilized with silk fibroin has improved physical stability and may provide a new way of creating functional oil products and delivery systems.http://hrcak.srce.hr/file/68390silk fibroincorn oilemulsionstabilitypH |
| spellingShingle | Zhong-Min Chen Bing-Can Chen Jia-Jia Rao Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions Food Technology and Biotechnology silk fibroin corn oil emulsion stability pH |
| title | Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions |
| title_full | Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions |
| title_fullStr | Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions |
| title_full_unstemmed | Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions |
| title_short | Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions |
| title_sort | modulation and stabilization of silk fibroin coated oil in water emulsions |
| topic | silk fibroin corn oil emulsion stability pH |
| url | http://hrcak.srce.hr/file/68390 |
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