Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

被引：27
|
作者：
Ren, Zhongyang [1 ,2 ,3 ]
Chen, Zhongzheng [2 ]
Zhang, Yuanyuan [2 ]
Lin, Xiaorong [2 ]
Weng, Wuyin [1 ,3 ]
Liu, Guangming [1 ]
Li, Bin [2 ]
机构：
[1] Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China
[2] South China Agr Univ, Coll Food Sci, 483 Wushan St, Guangzhou 510642, Peoples R China
[3] Collaborat Innovat Ctr Prov, Ministerial Coconstruct Marine Food Deep Proc, Guangzhou, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 375卷
关键词：
Tea leaves; Protein nanoparticles; Pickering emulsions; Stability; Rheological behaviour; RHEOLOGICAL PROPERTIES; KAPPA-CARRAGEENAN; IONIC-STRENGTH; SOY PROTEIN; FABRICATION; PARTICLES; GEL; MICROSTRUCTURE; GELATIN; LIQUID;
D O I：
10.1016/j.foodchem.2021.131795
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to explore the characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWIPNs) at different pH values. The characteristics of TWIPNs at different pH values were analysed first. The average hydrodynamic diameter of TWIPNs in the suspension was smaller than 400 nm at pH 7-11. TWIPNs at pH 3 could not be used to stabilize Pickering emulsions. The flocculation index (FI) of fresh TWIPN-stabilized Pickering emulsions (TWIPNPEs) at pH 5 was higher than those of TWIPNPEs at pH 7-11 (FI < 5%), indicating that bridging flocculation led to the aggregation of small emulsion droplets. The zeta potential of TWIPNPEs at pH 7-11 did not change after 7 d. In addition, the TWIPNPEs showed gel-like properties under neutral and alkaline conditions. These results will be helpful for broadening the application of TWIPNPEs at different pH values.
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页数：8
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