期刊
FOOD CHEMISTRY
卷 350, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129251
关键词
Pickering emulsion; Pea protein isolate; Microstructures; Pectin; EGCG
资金
- National key R D program [2017YFD0400105]
- National First-class Discipline of Food Science and Technology [JUFSTR20180204]
The PPI-HMP-EGCG complex demonstrated optimal viscoelasticity for stabilizing Pickering emulsions and high internal phase PEs. The dense interfacial layer provided ideal viscoelasticity and stability for the formation of firm gel-like network structure in the emulsions.
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 +/- 0.4 degrees) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.
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