由胡桃蛋白纳米颗粒稳定的 Pickering 乳液的制备及性能研究。
Development and Characterization of Pickering Emulsion Stabilized by Walnut Protein Isolate Nanoparticles.
机构信息
College of Life Sciences, Southwest Forestry University, Kunming 650224, China.
Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China.
出版信息
Molecules. 2023 Jul 15;28(14):5434. doi: 10.3390/molecules28145434.
This study was conducted to prepare walnut protein isolate nanoparticles (nano-WalPI) by pH-cycling, combined with the ultrasound method, to investigate the impact of various nano-WalPI concentrations (0.52.5%) and oil volume fractions (2070%) on the stability of Pickering emulsion, and to improve the comprehensive utilization of walnut residue. The nano-WalPI was uniform in size (average size of 108 nm) with good emulsification properties (emulsifying activity index and stability index of 32.79 m/g and 1423.94 min, respectively), and it could form a stable O/W-type Pickering emulsion. When the nano-WalPI concentration was 2.0% and the oil volume fraction was 60%, the best stability of Pickering emulsions was achieved with an average size of 3.33 μm, and an elastic weak gel network structure with good thermal stability and storage stability was formed. In addition, the emulsion creaming index value of the Pickering emulsion was 4.67% after 15 days of storage. This study provides unique ideas and a practical framework for the development and application of stabilizers for food-grade Pickering emulsions.
本研究采用 pH 循环结合超声法制备核桃蛋白分离纳米粒子（nano-WalPI），研究不同浓度（0.5%2.5%）和油体积分数（20%70%）的 nano-WalPI 对 Pickering 乳液稳定性的影响，提高核桃残渣的综合利用率。nano-WalPI 粒径均匀（平均粒径为 108nm），乳化性能良好（乳化活性指数和稳定性指数分别为 32.79m/g 和 1423.94min），可形成稳定的 O/W 型 Pickering 乳液。当 nano-WalPI 浓度为 2.0%，油体积分数为 60%时，Pickering 乳液的稳定性最佳，平均粒径为 3.33μm，形成具有良好热稳定性和储存稳定性的弹性弱凝胶网络结构。此外，Pickering 乳液在储存 15 天后的乳状液稠度指数值为 4.67%。本研究为开发和应用食品级 Pickering 乳液稳定剂提供了独特的思路和实用框架。
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