State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2021 Jul 15;350:129251. doi: 10.1016/j.foodchem.2021.129251. Epub 2021 Feb 8.
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°) 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.
豌豆分离蛋白-高甲氧基果胶-表没食子儿茶素没食子酸酯（PPI-HMP-EGCG）复合物被用于稳定皮克林乳液（PEs）和高内相比乳液（HIPPEs），并研究了界面流变学对这些乳液的微观结构、整体流变学和稳定性的影响。具有 PPI 与 EGCG 30:1 的 PPI-HMP-EGCG 复合物表现出部分润湿性（81.6±0.4°）和最佳的粘弹性，有利于形成稳定的界面层。微观结构表明，PPI-HMP-EGCG 复合物充当界面层并包围油滴，连续相主要填充有过量的 HMP，这增强了乳液的稳定性。形成坚固的凝胶状网络结构需要致密的界面层，为 PEs（复合物浓度为 0.1%）和 HIPPEs（油相高达 0.83）提供理想的粘弹性和稳定性。该结果为合理设计由水溶性蛋白质/多糖复合物稳定的 EGCG 负载 HIPPEs 提供了指导。
