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Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)

文献类型： 外文期刊

作者： Cao, Yupo 1 ; Dai, Yaping 1 ; Lu, Xuli 1 ; Li, Ruyi 1 ; Zhou, Wei 1 ; Li, Jihua 1 ; Zheng, Baodong 2 ;

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, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Peoples R China

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

关键词： Sipunculus nudus; the water-soluble proteins (WSPs); the high internal phase emulsions (HIPEs); stable emulsions; environmental stability

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2021 年 8 卷

页码：

收录情况： SCI

摘要： To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared as the sole effective stabilizer for the high internal phase emulsion (HIPEs), of which the influence of the WSPs concentration and environmental stability was investigated. The HIPEs were fabricated using a simple one-pot homogenization process (10,000 rpm/min, 3 min) that involved blending the WSPs (0.1, 1, 2, 3, 4, and 5 wt%) with soybean oil (60, 65, 70, 75, 80, 85, and 90%). The microstructure and properties of stable HIPEs were characterized by particle size, zeta-potential, visual observations, optical microscopy, and dynamic rheology property measurements. As the concentration of WSPs increases, the mean particle diameter of HIPEs decreases, on the contrary, the apparent viscosity and storage modulus gradually increase. At a given emulsifier concentration (3 wt%), the stable and gel-like HIPEs were formed at the oil internal phase (phi) values of 70-75%, all the pH range in values from 3 to 9, and the ionic strength from 100 to 500 mM. Furthermore, the HIPEs that were stabilized formed a gel-like state that was relatively stable to heat and storage (30 days). And there was a new phenomenon that the destabilized HIPE of the freeze-thaw treatments could still return to a gel-like state again after homogenizing. The study results suggest that the WSPs of S. nudus as a natural emulsifier could be widely used in the food industry.

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