Xiong Yating, Chen Yang, Yi Xiangzhou, Li Zhenshun, Luo Yangchao
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
Int J Biol Macromol. 2022 Dec 1;222(Pt B):1633-1641. doi: 10.1016/j.ijbiomac.2022.10.098. Epub 2022 Oct 13.
The poor interfacial stability of protein-stabilized high internal phase Pickering emulsions (HIPEs) is a major hurdle to realize their practical applications in food processing. The emulsifying stability is not only related to the protein itself, but also dependent upon the oil phases. In this study, four plant-based oils were studied to understand their respective effects on the interfacial stability of HIPEs prepared by ovalbumin (OVA) and ovalbumin-tannic acid complex (OVA-TA). Our findings revealed that the interfacial activities were closely related to the physicochemical properties of the oil phase, such as the number of carbon‑carbon double bonds in the unsaturated fatty acids, melting point, and polarity. The emulsifying abilities were ranked as palm oil > soybean oil > olive oil > perilla oil. OVA-TA stabilized HIPEs exhibited excellent emulsifying stability compared with free OVA stabilized ones. This work provided a unique insight into understanding the interfacial stabilization mechanisms for protein-stabilized HIPEs with different kinds of oil phases.
蛋白质稳定的高内相Pickering乳液（HIPEs）较差的界面稳定性是其在食品加工中实现实际应用的主要障碍。乳化稳定性不仅与蛋白质本身有关，还取决于油相。在本研究中，研究了四种植物油，以了解它们对由卵清蛋白（OVA）和卵清蛋白-单宁酸复合物（OVA-TA）制备的HIPEs界面稳定性的各自影响。我们的研究结果表明，界面活性与油相的物理化学性质密切相关，如不饱和脂肪酸中碳-碳双键的数量、熔点和极性。乳化能力排序为棕榈油>大豆油>橄榄油>紫苏油。与游离OVA稳定的HIPEs相比，OVA-TA稳定的HIPEs表现出优异的乳化稳定性。这项工作为理解不同油相的蛋白质稳定HIPEs的界面稳定机制提供了独特的见解。
