Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength

文献类型： 外文期刊

第一作者： Huang, Zhilian

作者： Huang, Zhilian;Huang, Xiaobing;Zhou, Wei;Zhang, Li;Liu, Fei;Peng, Shaodan;Cao, Yupo;Li, Yahui;Li, Ruyi;Li, Jihua;Huang, Zhilian;Li, Jing;Huang, Xiaobing;Zhou, Wei;Zhang, Li;Liu, Fei;Peng, Shaodan;Cao, Yupo;Li, Yahui;Li, Ruyi;Li, Jihua

作者机构：

关键词： Moringa seed residue protein; Pickering emulsion; emulsifying properties; rheological properties

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： Food-grade Pickering emulsions stabilised by plant protein have low toxicity. In this study, to explore the potential of Moringa seed residue protein (MSRP) as Pickering particles, MSRP was obtained from Moringa seed residue and used to fabricate emulsions at different pH and ionic strength. The molecular weight of MSRP ranged between 5 and 25 kDa. The particle diameter of MSRP with positive charge was > 233 nm. The highest MSRP solubility was achieved at pH 5 (206.89 mg g(-1)) and 0.2 M NaCl (202.55 mg g(-1)). MSRP generated an excellent interfacial layer as verified by confocal laser scanning microscope imaging, and had lower droplet size, and formed well-developed elastic networks at pH 5 and 0.2 M NaCl. MSRP-stabilised emulsion through steric hindrance, possessing excellent tolerance in salt (< 0.2M) and weakly acid (pH 5-7) environment. Our study finds MSRP can be used as potential Pickering particles applying in food and beverages industries.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序