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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

作者： Huang, Zhilian 1 ; Huang, Xiaobing 1 ; Zhou, Wei 1 ; Zhang, Li 1 ; Liu, Fei 1 ; Li, Jing 2 ; Peng, Shaodan 1 ; Cao, Yupo; 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

3.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Guangdong, Peoples R China

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.

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