Wang Yang, Li Beibei, Yang Chaoyue, Guan Yuqian, Liu Ning, Chen Ying, Wang Keshan, Huang Shiqi, Liu Yuanyuan, Zhu Qiujin, Zhou Ying
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
Food Chem X. 2025 May 10;28:102542. doi: 10.1016/j.fochx.2025.102542. eCollection 2025 May.
The synergistic effect of protein and polysaccharide particles can enhance the stability of high internal phase Pickering emulsions (HIPPEs). However, the impact of polysaccharide ionic properties on the preparation and characterization of co-stabilized HIPPEs remains unexplored. In this study, complex particles were prepared by combining pea protein (PP) with cationic cellulose (polyquaternium cellulose, PQC), neutral cellulose (hydroxypropylmethyl cellulose, HPMC) and anionic cellulose (carboxymethyl cellulose, CMC). The addition of celluloses improved the wettability of PP, and the contact angle of PP-PQC 1.0 % was 89.65°. The microstructure of the PP-PQC HIPPEs showed a more complete interfacial structure at the oil/water interface than other cellulose types. Rheological analysis showed that the storage modulus and loss modulus of PP-PQC HIPPEs were higher than PP-HPMC and PP-CMC, indicating that HIPPEs stabilized by PP-PQC exhibited stronger gel properties. The results of this study will provide a potential alternative for developing low-fat restructured products.
蛋白质和多糖颗粒的协同作用可增强高内相Pickering乳液（HIPPEs）的稳定性。然而，多糖离子特性对共稳定HIPPEs制备和表征的影响仍未得到探索。在本研究中，通过将豌豆蛋白（PP）与阳离子纤维素（聚季铵盐纤维素，PQC）、中性纤维素（羟丙基甲基纤维素，HPMC）和阴离子纤维素（羧甲基纤维素，CMC）结合制备了复合颗粒。纤维素的添加改善了PP的润湿性，PP-PQC 1.0%的接触角为89.65°。PP-PQC HIPPEs的微观结构在油/水界面处显示出比其他纤维素类型更完整的界面结构。流变学分析表明，PP-PQC HIPPEs的储能模量和损耗模量高于PP-HPMC和PP-CMC，表明由PP-PQC稳定的HIPPEs表现出更强的凝胶特性。本研究结果将为开发低脂重组产品提供一种潜在的替代方案。
