Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing

被引:23
作者
Liu, Chenyue [1 ,2 ]
Cheng, Shasha [1 ,2 ,3 ]
Wang, Haitao [1 ,2 ]
Tan, Mingqian [1 ,2 ]
机构
[1] Dalian Polytech Univ, Sch Food Sci & Technol, Qinggongyuan1, Dalian 116034, Liaoning, Peoples R China
[2] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Liaoning, Peoples R China
[3] Qinggongyuan1, Dalian 116034, Liaoning, Peoples R China
基金
中国国家自然科学基金;
关键词
Haematococcus pluvialis protein; Pickering emulsion; Stability; Antioxidant; Nutritional microspheres; PHYSICOCHEMICAL CHARACTERISTICS; FUNCTIONAL-PROPERTIES; SOLUBLE-PROTEINS; NANOPARTICLES; FABRICATION; EXTRACTION;
D O I
10.1016/j.foodres.2023.112957
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, the oil-in-water Pickering emulsions were prepared using Haematococcus Pluvialis protein (HPP) particles as an emulsifier by a simple one-step emulsification method. The internal oil phase was as high as 70 % due to the excellent emulsifying properties of HPP, and the average size of oil droplets in the emulsion was around 20 mu m. The emulsion prepared by 2.5 % HPP with the oil phase ratio of 70 % showed the best stability after 14 days of storage, and the emulsion could maintain stability at acidic condition, high ionic strength, low and high temperatures. However, all emulsion samples exhibited shear thinning phenomenon, and the higher HPP concentration and oil phase ratio led to greater G ' and G '' modulus. NMR relaxation results showed that high concentration HPP could limit the mobility of free water in the emulsion and improve the emulsion stability. The HPP-stabilized emulsion could inhibit the oxidation of oil phase during storage due to the DPPH and ABTS radical scavenging activity of astaxanthin (AST) in HPP. Finally, the nutritional microspheres based on HPP-stabilized emulsion showed good stability in traditional dumplings and could reduce the loss of AST and DHA in algae oil during the boiling of dumplings.
引用
收藏
页数:14
相关论文
共 50 条
[41]   Preparation and characterization of a new food-grade Pickering emulsion stabilized by mulberry-leaf protein nanoparticles [J].
Xie, Yingshan ;
Li, Hongyan ;
Deng, Zeyuan ;
Peng, Han ;
Yu, Yanfang ;
Zhang, Bing .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (02) :1080-1090
[42]   Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin [J].
Lv, Peifeng ;
Wang, Di ;
Dai, Lei ;
Wu, Xiaojing ;
Gao, Yanxiang ;
Yuan, Fang .
FOOD RESEARCH INTERNATIONAL, 2020, 132
[43]   Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction [J].
Sun, Yue ;
Wang, Yijie ;
Xie, Yunpeng ;
Li, Ting ;
Wang, Yang ;
Zhang, Xuhui ;
Xia, Bihua ;
Huang, Jing ;
Wang, Shibo ;
Dong, Weifu .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 264
[44]   Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel [J].
Wu, Mangang ;
Xu, Yuyu ;
Gu, Chen ;
Wang, Jiahao ;
Wang, Qingling ;
Yin, Peipei ;
Zhu, Tianhao ;
Yin, Qing ;
Zhao, Xinxin ;
Jin, Duxin ;
Liu, Rui ;
Ge, Qingfeng ;
Yu, Hai .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025, 105 (06) :3397-3405
[45]   Preparetion and application of silicones Pickering emulsion synergistically stabilized with surfactant and nanoparticles [J].
Fan A. ;
Shen J. ;
Yang L. ;
Li J. ;
Zhang Z. .
Fangzhi Xuebao/Journal of Textile Research, 2024, 45 (01) :136-145
[46]   Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system [J].
Cui, Chuanjian ;
Wei, Ziqi ;
Hong, Zhibo ;
Zong, Jianfa ;
Li, Hongfang ;
Peng, Chuanyi ;
Cai, Huimei ;
Hao, Ruyan .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 179
[47]   CO2-triggered switchable Pickering emulsion stabilized by guanidine-functionalized silica particles [J].
Nie, Min ;
Li, Xixi ;
Guo, Hao ;
Lei, Bin ;
Sun, Hui ;
Han, Xia ;
Liu, Honglai .
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2018, 39 (07) :952-960
[48]   Pickering emulsion stabilized by salmon protein-fucoidan complex and its absorption promotion effect on astaxanthin [J].
Ma, Jiale ;
Sun, Yu ;
Liang, Jiayue ;
Cheng, ShaSha .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 310
[49]   Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles [J].
Zhu, Wei ;
Zheng, Fen ;
Song, Xiaoyan ;
Ren, Hongtao ;
Gong, Hui .
CARBOHYDRATE POLYMERS, 2020, 246
[50]   Pickering Emulsion Stabilized by Hordein-Whey Protein Isolate Complex: Delivery System of Quercetin [J].
Yang, Songqi ;
Jin, Yunan ;
Li, Feifan ;
Shi, Jinfeng ;
Liang, Jiahui ;
Mei, Xiaohong .
FOODS, 2024, 13 (05)