数字农科院2.0

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

文献类型： 外文期刊

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

作者机构：

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

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 449 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

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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