Abstract
In this study, hordein and chitosan were used to prepare composite nanoparticles (H-Cs) by anti-solvent precipitation method at pH 4.0. The addition of chitosan caused the increase in zeta-potential of H-Cs and the gradual decline in fluorescence intensity of H-Cs, indicating that chitosan was located on the hordein surface during the formation of H-Cs. Fourier transform infrared spectra of H-Cs illustrated that hordein and chitosan were combined to form composite nanoparticles by hydrogen bonds and hydrophobic interactions. The composite nanoparticle H-C25 (the mass ratio of hordein to chitosan 25:1) was chosen as Pickering stabilizer by measurement of three-phase contact angle. The O/W (oil-in-water) high internal phase Pickering emulsions (HIPPEs) stabilized by H-C25 (2.0 %, w/v) with oil fractions of 75 %− 85 % were further prepared. The confocal laser scanning microscope images and the rheological results indicated these HIPPEs had strengthen gel-like structure, leading to their excellent self-supporting capacity and storage stability. This study provides inspiration for designing protein-based food-grade HIPPEs in substitutes of partially hydrogenated vegetable oils (PHOs).
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