Li Sisheng, Jiao Bo, Meng Shi, Fu Weiming, Faisal Shah, Li Xiaomin, Liu Hongzhi, Wang Qiang
Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Nestle R&D (China) Limited, Beijing 100015, China.
Food Chem. 2021 Dec 16;376:131866. doi: 10.1016/j.foodchem.2021.131866.
Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.
颗粒稳定的水包油型皮克林乳液在制作无蛋蛋黄酱方面具有巨大潜力。在本研究中，我们通过破胶法制备了豌豆蛋白分离物（PPI）微凝胶，并将其应用于类似蛋黄酱的皮克林乳液中。研究了商业蛋黄酱中常用的乙酸（pH值）、氯化钠（NaCl）和蔗糖的影响。在等电点以下发现了最小液滴尺寸（47.0μm）。NaCl使ζ电位降至几乎为0，并使液滴尺寸增大至75.9μm。蔗糖提高了乳液的粘度，同时降低了触变恢复率。基于液滴尺寸、粘度、触变恢复和微观结构；最终使用350mmol NaCl和4wt%蔗糖来制作类似无蛋蛋黄酱的皮克林乳液，其性能与商业蛋黄酱相似，触变恢复率接近100%。工厂规模的试验进一步证实了其可行性。结果表明，PPI微凝胶在形成无蛋蛋黄酱方面具有很强的应用前景。
