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由五种不同植物蛋白的微凝胶颗粒稳定的 Pickering 乳液的特性及其应用。

Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application.

机构信息

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

School of Science, RMIT University, Melbourne 3083, VIC, Australia.

出版信息

Food Chem. 2024 Aug 15;449:139187. doi: 10.1016/j.foodchem.2024.139187. Epub 2024 Mar 30.

Abstract

Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.

摘要

由蛋白质颗粒稳定的 Pickering 乳液在实际食品系统中具有很大的应用价值。本研究旨在研究不同植物蛋白(大豆蛋白分离物 (SPI)、豌豆蛋白分离物 (PPI)、绿豆蛋白分离物 (MPI)、奇亚籽蛋白分离物 (CSPI)和鹰嘴豆蛋白分离物 (CPI))制备的微凝胶颗粒的性质。MPI 蛋白颗粒具有最理想的 Pickering 乳液形成能力。SPI 和 PPI 的颗粒具有相似的粒径(316.23nm 和 294.80nm)和表面疏水性(2238.40 和 2001.13)和乳液形成能力,而 CSPI 和 CPI 颗粒稳定的乳液具有最不理想的性质。由 MPI 和 PPI 颗粒稳定的 Pickering 乳液制成的冰淇淋比由 SPI 颗粒稳定的乳液制成的冰淇淋具有更好的质量。这些发现深入了解了不同植物蛋白颗粒稳定的 Pickering 乳液的性质,并有助于扩大它们在乳液和冰淇淋中的应用。

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