Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Food Chem. 2025 Jan 15;463(Pt 2):141266. doi: 10.1016/j.foodchem.2024.141266. Epub 2024 Sep 13.
This work aimed to investigate the feasibility of stabilizing oil-in-water (O/W) emulsions by ultrasound-treated pea protein isolate-tannic acid (UPPI-TA) complex. The stability and microstructure of the O/W emulsions were evaluated at different ultrasonic powers (0-1000 W) and UPPI-TA complex concentrations (0.25-2.0 wt%). The contact angle (θ) of UPPI-TA was 59.6°, which was suitable for stabilizing O/W emulsions. At an ultrasonic power of 800 W, the droplet size and creaming index (CI) of emulsions decreased, and the apparent viscosity and interfacial protein adsorption content increased with increasing UPPI-TA concentration. In particular, emulsions with 1.5 % UPPI-TA showed the lowest CI, the highest interfacial protein adsorption content and viscoelasticity, as well as the best storage and thermal stability. These results showed that the suitable modifications of ultrasonic emulsification power and particle concentrations were a new potential approach to stabilize the O/W emulsions by ultrasound-treated pea protein isolated-tannic acid complex.
本研究旨在探究超声处理豌豆分离蛋白-单宁酸（UPPI-TA）复合物稳定水包油（O/W）乳液的可行性。通过评估不同超声功率（0-1000 W）和 UPPI-TA 复合物浓度（0.25-2.0 wt%）下 O/W 乳液的稳定性和微观结构。UPPI-TA 的接触角（θ）为 59.6°，适合稳定 O/W 乳液。在超声功率为 800 W 时，乳液的粒径和乳状液指数（CI）降低，表观粘度和界面蛋白吸附含量随 UPPI-TA 浓度的增加而增加。特别是 1.5% UPPI-TA 的乳液具有最低的 CI、最高的界面蛋白吸附含量和粘弹性，以及最佳的储存和热稳定性。这些结果表明，适当调整超声乳化功率和颗粒浓度是一种通过超声处理豌豆分离蛋白-单宁酸复合物稳定 O/W 乳液的新方法。
