Abstract: In this study, Pickering emulsions stabilized by the synergistic effect between starch particles and sodium caseinate were prepared. The hydrodynamic diameter, zeta potential, interfacial tension, particle size, surface protein concentration, fat partial coalescence rate, rheological behavior and optical microscopy were used as indicators to study the properties of Pickering emulsions with different concentrations of starch particles. Changes in starch particle content significantly affected the hydrodynamic diameter, zeta potential and interfacial tension of the synergetic system. The Pickering emulsion with 0.04 g/100 mL starch particles showed shear thinning characteristics. The average diameter of surface area and volume of the emulsion were the smallest, 3.50 and 1.97 μm, respectively. The highest interfacial protein concentration and fat partial coalescence rate were observed, 3.90 mg/m2 and 7.98%, respectively. The diameter of fat globules in the dispersed phase was the smallest, 4.11 μm. The results showed that starch particles could promote the interfacial activity of sodium caseinate in a certain concentration range, and their combination could synergistically maintain the stability of Pickering emulsion.

Key words: starch particles, sodium caseinate, interfacial properties, Pickering emulsions, stability