School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Food Res Int. 2023 Aug;170:112957. doi: 10.1016/j.foodres.2023.112957. Epub 2023 May 14.
In this study, the oil-in-water Pickering emulsions were prepared using Haematococcus Pluvialis protein (HPP) particles as an emulsifier by a simple one-step emulsification method. The internal oil phase was as high as 70 % due to the excellent emulsifying properties of HPP, and the average size of oil droplets in the emulsion was around 20 μm. The emulsion prepared by 2.5 % HPP with the oil phase ratio of 70 % showed the best stability after 14 days of storage, and the emulsion could maintain stability at acidic condition, high ionic strength, low and high temperatures. However, all emulsion samples exhibited shear thinning phenomenon, and the higher HPP concentration and oil phase ratio led to greater G' and G″ modulus. NMR relaxation results showed that high concentration HPP could limit the mobility of free water in the emulsion and improve the emulsion stability. The HPP-stabilized emulsion could inhibit the oxidation of oil phase during storage due to the DPPH and ABTS radical scavenging activity of astaxanthin (AST) in HPP. Finally, the nutritional microspheres based on HPP-stabilized emulsion showed good stability in traditional dumplings and could reduce the loss of AST and DHA in algae oil during the boiling of dumplings.
在这项研究中，采用一步乳化法，使用雨生红球藻蛋白（HPP）颗粒作为乳化剂制备油包水 Pickering 乳液。由于 HPP 具有优异的乳化性能，内部油相高达 70%，乳液中油滴的平均粒径约为 20μm。当 HPP 浓度为 2.5%，油相比例为 70%时，制备的乳液在储存 14 天后表现出最佳的稳定性，并且该乳液能够在酸性条件、高离子强度、高低温下保持稳定。然而，所有乳液样品均表现出剪切变稀现象，且 HPP 浓度和油相比例越高，G'和 G″模量越大。NMR 弛豫结果表明，高浓度的 HPP 可以限制乳液中游离水的流动性，从而提高乳液的稳定性。由于 HPP 中的虾青素（AST）具有 DPPH 和 ABTS 自由基清除活性，因此 HPP 稳定的乳液可以抑制油相在储存过程中的氧化。最后，基于 HPP 稳定乳液的营养微球在传统水饺中表现出良好的稳定性，并且可以减少水饺煮沸过程中藻油中 AST 和 DHA 的损失。
