Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing
文献类型： 外文期刊
作者： Luo, Lijuan 1 ; Li, Ping 1 ; Deng, Yuanyuan 1 ; Liu, Guang 1 ; Zhang, Yan 1 ; Tang, Xiaojun 1 ; Zhou, Pengfei 1 ; Zhao, Zhihao 1 ; Zhang, Mingwei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： Deamidated pea protein isolate; High internal phase emulsions; 3D printing; Rheological properties; Lipid digestion
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 485 卷
页码：
收录情况： SCI
摘要： Food-grade high internal phase emulsions (HIPEs) show promise for 3D printing applications, yet stabilizing them with natural ingredients remains challenging. This study investigated enzymatically deamidated pea protein isolate (DPPI) as a novel HIPE stabilizer. Compared to native protein, DPPI-stabilized HIPEs exhibited smaller droplet sizes, higher viscosity, and enhanced viscoelasticity. These emulsions maintained exceptional stability across various pH levels (3-9), high ionic concentrations (Na+ up to 1200 mmol/L, Ca2+ up to 25 mmol/ L), heat treatments (up to 120 degrees C), and oxidative conditions. Interfacial analyses revealed DPPI formed denser interfacial films and stronger cross-linked networks between droplets, with optimal contact angles (90.35 degrees) maximizing stability. DPPI-stabilized HIPEs demonstrated excellent 3D printing performance, producing precise structures with superior hardness and adhesiveness. Additionally, these emulsions showed higher lipid digestion rates (51.25 %), suggesting improved nutrient bioavailability. This plant-based stabilizer provides significant advantages for innovative food applications while addressing growing demand for sustainable protein alternatives.
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