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Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles

文献类型： 外文期刊

作者： Song, Shixin 1 ; Li, Yufei 1 ; Zhu, Qiyuan 1 ; Zhang, Xin 1 ; Wang, Yang 3 ; Tao, Li 1 ; Yu, Lei 1 ;

作者机构： 1.Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Peoples R China

2.Natl Engn Lab Wheat & Corn Deep Proc, Changchun 130118, Peoples R China

3.Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

关键词： Pickering emulsion; Buckwheat protein; Colloidal particles

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）

ISSN： 0141-8130

年卷期： 2023 年 226 卷

页码：

收录情况： SCI

摘要： In this paper, buckwheat protein colloidal particles (BPCPs) were prepared by heat treatment to stabilize oilwater interface. The results of particle size, surface hydrophobicity and wettability indicated that the prepared BPCPs could be used as novel Pickering emulsifier. The effects of BPCPs concentration, ionic strength and heat treatment on the structure and properties of Pickering emulsions were explored. The microstructure results showed that BPCPs could tightly coated on the surface of oil droplets to form a tight interfacial film, confirming that BPCPs could be used as an effective Pickering-like stabilizer. With the increase of BPCPs concentration, the droplet size of the Pickering emulsion gradually decreased, and the viscoelasticity and storage stability of the emulsion were effectively improved. Different from the effect of ionic strength, heat treatment was beneficial to increasing the viscoelasticity of BPCPs-stabilized Pickering emulsion. The Pickering emulsions exhibited certain flocculation at different temperatures and ionic strengths, while still maintained good solid-like behavior. These results suggest that the structure and properties of BPCPs-stabilized Pickering emulsion could be regulated by changing the ionic strength and temperature.

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