Wang Zhi, Zhao Yubo, Liu Haotian, Chen Qian, Liu Qian, Kong Baohua
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem X. 2023 Dec 27;21:101094. doi: 10.1016/j.fochx.2023.101094. eCollection 2024 Mar 30.
The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. The properties of particles with varying SPI to SA ratios (10:0, 10:1, 10:3, 10:5, 10:10, and 10:15 w/w) were evaluated. HIPPEs with a 10:10 SPI to SA ratio exhibited the smallest droplet sizes. Both the storage modulus and loss modulus of the HIPPEs increased with increasing SA addition ratios, implying that HIPPEs with higher SA addition have stronger gel characteristics. In addition, super-resolution microscopy and cryogenic scanning electron microscopy indicated that SA addition strengthened the compactness of the interface film and increased the distribution uniformity of HIPPEs. In conclusion, the combination of SPI and SA is beneficial for improving the performance of HIPPEs.
本研究评估了不同质量比的海藻酸钠（SA）提高大豆分离蛋白（SPI）在高内相Pickering乳液（HIPPEs）中乳化能力的潜力。SPI-SA颗粒被用作含80%油相的HIPPEs的天然颗粒稳定剂。评估了SPI与SA比例不同（10:0、10:1、10:3、10:5、10:10和10:15 w/w）的颗粒性质。SPI与SA比例为10:10的HIPPEs表现出最小的液滴尺寸。HIPPEs的储能模量和损耗模量均随着SA添加比例的增加而增加，这意味着SA添加量较高的HIPPEs具有更强的凝胶特性。此外，超分辨率显微镜和低温扫描电子显微镜表明，SA的添加增强了界面膜的致密性，并提高了HIPPEs的分布均匀性。总之，SPI与SA的组合有利于改善HIPPEs的性能。
