Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Res Int. 2020 Jun;132:109032. doi: 10.1016/j.foodres.2020.109032. Epub 2020 Jan 24.
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were studied. The result showed that pH had a significant effect on the properties of WPI gel particles. In the pH range near the isoelectric point (pI) (around pH 5.0), the particles exhibited spherical structure with larger size. The droplet size, creaming stability, microstructure and rheological properties of the Pickering emulsions stabilized by the WPI gel particles were influenced by pH and ionic strength, particle concentration and oil fraction. Pickering emulsion gels were formed from the Pickering emulsions stabilized by the particles at pH 5.0 after storage for 3 days at room temperature (25 °C). Confocal laser scanning microscopy (CLSM) demonstrated that the WPI gel particles formed a densely packed particle layer on the surface of oil droplet, suggesting the potential of these particles as Pickering emulsion stabilizers. Besides, the Pickering emulsion gels had the highest loading efficiency of curcumin and best stability against light degradation.
在这项研究中，通过高压均质处理制备了乳清分离蛋白（WPI）凝胶颗粒，并研究了这些颗粒作为食品级稳定剂形成 Pickering 乳液和乳液凝胶的潜力。结果表明，pH 值对 WPI 凝胶颗粒的性质有显著影响。在等电点（pI）附近的 pH 值范围内（约 pH 5.0），颗粒呈现出具有较大尺寸的球形结构。由 WPI 凝胶颗粒稳定的 Pickering 乳液的粒径、乳状液稳定性、微观结构和流变性能受 pH 值和离子强度、颗粒浓度和油分的影响。在室温（25°C）下储存 3 天后，由颗粒稳定的 Pickering 乳液在 pH 5.0 下形成 Pickering 乳液凝胶。共聚焦激光扫描显微镜（CLSM）表明，WPI 凝胶颗粒在油滴表面形成了紧密堆积的颗粒层，表明这些颗粒有作为 Pickering 乳液稳定剂的潜力。此外，Pickering 乳液凝胶对姜黄素的负载效率最高，对光降解的稳定性最好。
