Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation

JUAN MANUEL MONTES DE OCA AVALOS; CRISTIAN HUCK-IRIART; VIRGINIA BORRONI; KARINA DAFNE MARTÍNEZ; ROBERTO J. CANDAL; MARÍA LIDIA HERRERA

Current Research in Food Science

Elsevier Ltd

Año: 2020 vol. 3 p. 113 - 121

2665-9271

Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated withdifferent concentrations of sodium caseinate (1?4 wt%) or 4 wt% sodium caseinate and sucrose (2?8 wt%), wereprepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followedby performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotronradiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rgoil) decreased withincreasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content.Calculated values of Rgoil were validated correlating them with experimental Z-average values as measured bydynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scatteringobject (Rgsph) were close to 3 nm while correlation distances among building blocks (Rg2) were dependenton formulation. They increased with increasing contents of sodium caseinate and sucrose. Rg2 parameter linearlycorrelated with hydrogel strength (G?∞): a more connected nanostructure led to a stronger hydrogel.