Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions

Protein fibrils, microgels, and fractal aggregates were produced by heating solutions of β-lactoglobulin (β-lg) under different conditions. The effect of the protein particle morphology on the stability and the structure of water-in-water (W/W) emulsions was studied for mixtures of poly(ethylene oxide) (PEO) and dextran. The protein particles partition to the dextran phase at pH 7.0 where they have a net negative charge, but they prefer the PEO phase at pH 3.0 where they have a net positive charge. The effect of partitioning on the stability and the structure of water-in-water (W/W) emulsions was studied by comparing emulsions at pH 3.0 with those at pH 7.0. The protein particle morphology and preference for one phase or the other are shown to have important consequences for the stability and the structure of the emulsions. Fibrils were found to be the most effective stabilizers at pH 7.0, whereas fractals were most effective at pH 3.0. The average droplet size obtained from confocal scanning laser microscopy was for most systems between 10 and 5 μm but was notably smaller for emulsions with fractals at pH 3.0.