Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions

The work reports a novel double-induced peanut protein isolate (PPI) nanoparticles to be perform as Pickering emulsion. The nanoparticle aggregates of PPI were formed by thermal and Na+ induced aggregation. The particle size, zeta potential, and microstructure of these aggregates were characterized by dynamic light scattering and atomic force microscopy. The size of nanoparticle aggregates was 178~260 nm and with more surface hydrophobic compared to unheated PPI. The influence of particle concentration and increasing oil fraction on the droplet size and emulsion stability was investigated. The results showed that with the nanoparticle concentration increase the emulsion droplet size slight decreased and the stability against coalescence and creaming improved. The creaming stability was progressively increased by increasing the oil fraction. The observations are generally consistent with those observed for the conventional Pickering emulsions, confirming that PPI nanoparticles 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 peanut protein products with some unique functions. [Display omitted] •Peanut protein aggregates exhibit a good potential to act as Pickering-type stabilizers was first reported.•Four unique advantages impart Se-enriched peanut protein nanoparticles to act as Pickering stabilizers.•PPI nanoparticle have good wettability to stabilize O/W emulsions.•The Pickering emulsions exhibited good stability against creaming and coalescence.