Journal
FOOD CHEMISTRY
Volume 369, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130954
Keywords
Bamboo fungus; Pickering emulsion; High internal phase; proteins; pH
Funding
- National Natural Science Foundation of China [31501521]
- Fundamental Research Funds for the Central Universities
- South-Central University for Nationalities [CZY19032]
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This study explores natural protein sources as stabilizers for high internal phase Pickering emulsions (HIPPEs) and aims to fully utilize biological resources. Bamboo fungus proteins were extracted and transformed into protein gels, which were used to stabilize high HIPPEs. Stable, gel-like oil/water HIPPEs were formed at specific pH conditions, indicating the potential of comprehensive utilization of fungi sources.
This study is a contribution to explore natural protein sources as high internal phase Pickering emulsions (HIPPEs) stabilizers and to achieve full utilization of biological resources. Bamboo fungus proteins were obtained by alkaline extraction and subsequently transformed into protein gels by enzymatic cross-linking method. 1% (w/v) of bamboo protein gel particles (BGPs) were used to stabilize high HIPPEs (phi = 80%) using a one-step homogenization method. At pH 3, 9 and 11, BGPs could produce stable, gel-like oil/water HIPPEs with excellent storage stability. In contrast, at pH 5 and 7, stable HIPPEs could not be formed, which might be attributed to the variation of contact angle and electrostatic repulsion of BGPs. Structure analysis indicated that HIPPEs with gel-like structures were mainly stabilized by physical barriers and electrostatic repulsion. The present study is expected to provide new insight on comprehensive utilization of fungi sources.
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