50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

被引：42

作者：

Li, Sisheng ^{[1
]}

Jiao, Bo ^{[1
,3
]}

Faisal, Shah ^{[1
]}

Zhang, Yu ^{[1
,2
]}

Wu, Bicong ^{[1
]}

Li, Wei ^{[1
]}

Shi, Aimin ^{[1
]}

Liu, Hongzhi ^{[1
,3
]}

Wang, Qiang ^{[1
,3
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, POB 5109, Beijing 100193, Peoples R China

[2] Xiamen Univ, Coll Chem & Chem Engn, Dept Chem & Biochem Engn, Xiamen 361005, Peoples R China

[3] Chinese Acad Agr Sci, Institue Food Sci & Technol, Beijing 100089, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2023年 / 134卷

基金：

中国博士后科学基金;

关键词：

Pickering emulsion; Pea protein isolate; Xanthan gum; Surfactant; Oxidative stability; IN-WATER EMULSIONS; PICKERING EMULSIONS; XANTHAN GUM; COLLOIDAL PARTICLES; RESVERATROL; PH; BIOPOLYMER; PECTIN; IMPACT;

D O I：

10.1016/j.foodhyd.2022.108078

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants with different charging characteristics (lauric arginate, LAE, cationic surfactant; diacetyl tartaric acid esters of mono-and diglycerides, DATEM, nonionic surfactant; sodium stearyl lactate, SSL, anionic surfactant) were selected to co-stable emulsion systems with PPIMP/XG, respectively. The emulsions stabilized by PPIMP/XG with LAE reached the minimal droplet size (21.5 mu m). The increased addition of either DATEM or SSL decrease the droplet size of emulsion (except for the 0.8 wt% SSL). The emulsions showed lower apparent viscosity at higher DATEM concentration, whereas the vice-versa was observed in the prepared emulsions with SSL. Surfactants with different charge properties can affect the anti-oxidant properties of the emulsions. All the emulsions containing LAE, DATEM, or SSL can inhibit oxidation by adjusting the concentration, which could be confirmed in a study on the retention of resveratrol. This study provides a deeper insight into the emulsions co-stabilized by different emulsifiers and can be applied in edible O/ W emulsions in the food industry like egg-free mayonnaise.

引用

页数：12

共 55 条

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