High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of 0-carotene
文献类型： 外文期刊
第一作者： Li, Shiyu
作者： Li, Shiyu;Su, Hang;Yao, Yang;Zhu, Yingying;Hao, Xiyu;Chen, Xin
作者机构：
关键词： Pea protein isolate; Ultrasound; Mung bean starch; High internal phase Pickering emulsions; 0-Carotene delivery
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 440 卷
页码：
收录情况： SCI
摘要： High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger threedimensional network structure. Encapsulation of 0-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, 0-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems.
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