Xanthan gum/Lysozyme nanoparticles (XG/Ly NPs) formulation and its application in stabilizing pickering emulsions
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Abstract
This study investigated the formulation of nano xanthan gum (XG) through a hydrolysis reaction catalyzed by the enzyme lysozyme (Ly). Different reaction conditions of the xanthan gum cleavage process were studied including reaction times of 15, 30, and 45 min; pH levels of 8, 10, and 12; and reaction temperatures of 60, 80, and 100oC. Reaction efficiency was evaluated based on dextrose equivalent (DE) and XG/Ly particle size. Field emission scanning electron microscopy (FE-SEM) results showed that nano XG/Ly particles could be formulated with an average particle size of 500 nm when the reaction was operated at a pH of 12 and a temperature of 80oC for 15 min. Moreover, these nano polysaccharide particles were successfully applied in preparing pickering emulsions and improved their stability.
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References
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