Analysis of Environmental Stability of Pickering Emulsion Gels Prepared with Insoluble Soy Peptide Aggregates

doi:10.7506/spkx1002-6630-20211123-288

Abstract

Abstract: Pickering emulsion gels with high oil-phase volume fraction were prepared with insoluble soy peptide aggregate (ISPA), and the effects of simulated environmental conditions on their properties and stability were analyzed. The results showed that the droplet size of emulsions was decreased and the gel strength was increased with an increase in ISPA mass fraction and oil phase volume fraction, and the emulsion with 1.00% ISPA and 60% oil phase showed stronger gelation potential. Furthermore, it was found that the strength of the emulsion gels was increased at higher NaCl concentrations or lower pH, and the droplet size was changed little after 90 days of storage at room temperature or heating for 60 min at 90 ℃. In conclusion, ISPA has great potential for applications in novel Pickering emulsion stabilizers and food ingredients.

Key words: insoluble soy peptide aggregate; Pickering emulsion gels; rheological properties; mechanism of stability

CLC Number:

TS201.7

JING Xuelian, CAI Yongjian, CHEN Bifen, ZHAO Mouming, ZHAO Qiangzhong. Analysis of Environmental Stability of Pickering Emulsion Gels Prepared with Insoluble Soy Peptide Aggregates[J]. FOOD SCIENCE, 2022, 43(20): 7-17.

[1]	Xiao-Ying LIU Hui-Xue LI Shan Chen. Research Progress on Gel Properties and Application of curdlan [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Ming-Yue LV. Effect of multi-frequency pulsed ultrasound on the properties of peach/carrageenan blend gel system with erythritol as cosolute [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	GE Sitong, LI Qi, JIA Rui, LIU Wei, LIU Meihong, LIU Huimin, ZHENG Mingzhu, CAI Dan, LIU Jingsheng. Zein/Gallic Acid Composite Nanoparticles to Improve the Oxidation Stability of Corn Oil Pickering Emulsion [J]. FOOD SCIENCE, 2022, 43(20): 78-85.
[4]	PAN Hongshan, MA Gaoxing, PEI Fei, MA Ning, ZHONG Lei, ZHAO Liyan, HU Qiuhui. Enhancing Effect of Flammulina velutipes Polysaccharide on Gelation Properties of Soybean Protein Isolate and Structural Characterization of Mixed Gels [J]. FOOD SCIENCE, 2022, 43(20): 102-108.
[5]	Xue-Lian JING Yong-Jian CAI Mou-Ming Mou-MingZHAO Qiangzhong -Zhao. Analysis of Environmental Stability of Pickering Emulsion Gels Prepared by Insoluble Soy Peptide Aggregate [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Sitong GE Qi LI Mei-Hong LIU Dan CAI. Based on Zein/Gallic Acid Composite Nanoparticles improves the oxidation stability of corn oil Pickering emulsion [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	. Enhancement of Flammulina velutipes polysaccharide on soybean protein gel and its structural characterization [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	Fei-Long JU jin liang. Effect of decolorization treatment on the structure and application properties of polysaccharides from Thesium chinense Turcz.: Comparison of activated carbon and hydrogen peroxide decolorization [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Jing N/AGuo. Effect of Environmental Conditions on the Stability of β-carotene Nanoparticles [J]. , 0, (): 0-0.
[10]	JIANG Haixin, HUANG Yequn, ZHENG Pingyun, ZHAO Jianbo, DUAN Mengxia, PANG Jie, WU Chunhua. Preparation and Rheological Properties of Konjac Glucomannan/Surface Deacetylated Chitin Nanofiber Composite Gels [J]. FOOD SCIENCE, 2022, 43(16): 1-8.
[11]	DING Ling, TANG Yihua, ZHANG Lifen, CHEN Fusheng, LAI Shaojuan. Rheological Properties and Microstructure of Peanut Protein-Pectin Composite Emulsion Gels [J]. FOOD SCIENCE, 2022, 43(16): 46-52.
[12]	GUO Jing, SUN Xiaolin, PAN Siyi. Effect of Environmental Conditions on the Stability of β-Carotene Nanoparticles [J]. FOOD SCIENCE, 2022, 43(16): 90-97.
[13]	HUANG Juan, YUE Jingjing, FENG Xuan, WANG Lizeng, CHU Lanling, XIE Wenjing, ZHANG Jiajing, LÜ Yiwen. Preparation and Characterization of Dihydromyricetin-Loaded Solid Self-Emulsifying Delivery System [J]. FOOD SCIENCE, 2022, 43(16): 145-152.
[14]	Haixin JIANG Huang Yequn Zhao JianBo Meng—Xia DUAN ChunHua Wu. Preparation and Properties of Konjac Glucomannan/surface deacetylated chitin nanofibers Composite Gels [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	. The Structure and Antibacterial Performance of Pea Isolated Protein/Pullulan/Allicin Composite Electrospinning Nanofibers [J]. FOOD SCIENCE, 0, (): 0-0.

Analysis of Environmental Stability of Pickering Emulsion Gels Prepared with Insoluble Soy Peptide Aggregates

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments