Yang Min, Zhu Yunkun, Zhang Minwei, Zhang Youning, Zhao Zhongkai, Wang Liang, Yang Jie, Liu Jun, Qin Yanan
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China.
College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing 100083, China.
Food Chem X. 2025 Apr 29;27:102508. doi: 10.1016/j.fochx.2025.102508. eCollection 2025 Apr.
Walnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure. This study investigates the impact of physical modifications, specifically high-speed shearing, heat treatment, and ultrasonic treatment, on the structure of WP and examines the subsequent effects on the physicochemical properties and stability of the resulting high internal phase emulsions (HIPEs). The three modification methods reduced the average WP particle diameter by 55.38 %, 48.31 %, and 73.66 %, respectively, the corresponding D values of HIPEs decreased by 41.31 %, 36.77 %, and 50.43 %. Additionally, the gel-like properties and stability of the HIPEs from modified WP significantly improved. Notably, ultrasonic treatment exhibited the most substantial influence, as cavitation effectively unfolded the WP structure, enhancing its adsorption at the interface of HIPEs droplets and with altered rheological properties. These findings would offer valuable insights for WP modification and its potential applications in HIPEs.
基于核桃蛋白（WP）的乳液因其可持续性和生物相容性而备受关注。然而，其乳化能力常常受到紧密堆积结构的阻碍。本研究调查了物理改性，特别是高速剪切、热处理和超声处理对WP结构的影响，并研究了这些处理对所得高内相乳液（HIPE）的物理化学性质和稳定性的后续影响。这三种改性方法分别使WP平均粒径降低了55.38%、48.31%和73.66%，相应的HIPE的D值分别降低了41.31%、36.77%和50.43%。此外，改性WP制备的HIPE的凝胶状性质和稳定性显著提高。值得注意的是，超声处理的影响最为显著，因为空化作用有效地展开了WP结构，增强了其在HIPE液滴界面的吸附，并改变了流变性质。这些发现将为WP改性及其在HIPE中的潜在应用提供有价值的见解。
