50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

文献类型： 外文期刊

第一作者： Li, Sisheng

作者： Li, Sisheng;Jiao, Bo;Faisal, Shah;Zhang, Yu;Wu, Bicong;Li, Wei;Shi, Aimin;Liu, Hongzhi;Wang, Qiang;Zhang, Yu;Jiao, Bo;Liu, Hongzhi;Wang, Qiang

作者机构：

关键词： Pickering emulsion; Pea protein isolate; Xanthan gum; Surfactant; Oxidative stability

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2023 年 134 卷

页码：

收录情况： SCI

摘要： Properties of 50/50 oil/water emulsion stabilized by pea protein isolate microgel particles (PPIMP)/xanthan gum (XG) and co-emulsifiers were evaluated. Three surfactants with different charging characteristics (lauric arginate, LAE, cationic surfactant; diacetyl tartaric acid esters of mono-and diglycerides, DATEM, nonionic surfactant; sodium stearyl lactate, SSL, anionic surfactant) were selected to co-stable emulsion systems with PPIMP/XG, respectively. The emulsions stabilized by PPIMP/XG with LAE reached the minimal droplet size (21.5 mu m). The increased addition of either DATEM or SSL decrease the droplet size of emulsion (except for the 0.8 wt% SSL). The emulsions showed lower apparent viscosity at higher DATEM concentration, whereas the vice-versa was observed in the prepared emulsions with SSL. Surfactants with different charge properties can affect the anti-oxidant properties of the emulsions. All the emulsions containing LAE, DATEM, or SSL can inhibit oxidation by adjusting the concentration, which could be confirmed in a study on the retention of resveratrol. This study provides a deeper insight into the emulsions co-stabilized by different emulsifiers and can be applied in edible O/ W emulsions in the food industry like egg-free mayonnaise.

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