Pickering foams have great potential for applications in aerated foods, but their foaming ability and physical stability are still far from satisfactory. Herein, solid lipid particles (SLNs) were fabricated by using diacylglycerol of varying acyl chain lengths with modification by a protein. The SLNs showed different crystal polymorphisms and air–water interfacial activity. C14-DAG SLN with a contact angle ∼ 79° formed aqueous foam with supreme stability and high plasticity. Whey protein isolate and sodium caseinate (0.1 wt %) considerably enhanced the foamability and interfacial activity of SLNs and promoted the packing of particles at the bubble surface. However, high protein concentration caused foam destruction due to the competitive adsorption effect. β-sheet increased in protein after adsorption and changed the polymorphism and thermodynamic properties of SLN. The foam collapsing behaviors varied in the presence of protein. The results gave insights into fabricating ultrastable aqueous foams by using high-melting DAG particles. The obtained foams demonstrated good temperature sensitivity and plasticity, which showed promising application prospects in the food and cosmetic fields.

中文翻译：

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基于二酰基甘油的固体脂质纳米颗粒稳定的皮克林泡沫：蛋白质修饰的效果


Pickering泡沫在充气食品中具有巨大的应用潜力，但其发泡能力和物理稳定性仍远不能令人满意。在此，通过使用不同酰基链长度并经蛋白质修饰的二酰基甘油来制备固体脂质颗粒（SLN）。 SLNs表现出不同的晶体多态性和空气-水界面活性。 C14-DAG SLN 接触角约 79°，形成水性泡沫，具有极高的稳定性和高可塑性。乳清分离蛋白和酪蛋白酸钠 (0.1 wt%) 显着增强了 SLN 的起泡性和界面活性，并促进了颗粒在气泡表面的堆积。然而，高蛋白质浓度由于竞争吸附效应导致泡沫破坏。吸附后蛋白质中β-折叠增加，改变了SLN的多态性和热力学性质。在蛋白质存在下，泡沫破裂行为发生变化。这些结果为使用高熔点 DAG 颗粒制造超稳定水性泡沫提供了见解。所得泡沫表现出良好的温度敏感性和可塑性，在食品和化妆品领域显示出良好的应用前景。