数字农科院2.0

High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene

文献类型： 外文期刊

作者： Li S.;Zhu Y.;Hao X.;Su H.;Chen X.;Yao Y.

作者机构：

关键词： High internal phase Pickering emulsions;Mung bean starch;Pea protein isolate;Ultrasound;β-Carotene delivery

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 440 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger three-dimensional network structure. Encapsulation of β-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, β-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems. © 2023 Elsevier Ltd

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