Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application

文献类型： 外文期刊

第一作者： Hei, Xue

作者： Hei, Xue;Li, Shanshan;Liu, Zhe;Wu, Chao;Ma, Xiaojie;Jiao, Bo;Hu, Hui;Zhu, Jinjin;Wang, Qiang;Shi, Aimin;Adhikari, Benu

作者机构：

关键词： Plant protein microgel particles; Physicochemical characteristics; Pickering emulsion; Interfacial behavior; Ice cream

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 449 卷

页码：

收录情况： SCI

摘要： Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.

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