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

Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1-4 wt%) or 4 wt% sodium caseinate and sucrose (2-8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rg _oil ) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rg _oil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (R _gsph ) were close to 3 nm while correlation distances among building blocks (R _g2 ) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. R _g2 parameter linearly correlated with hydrogel strength (G' _∞ ): a more connected nanostructure led to a stronger hydrogel.