FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (20): 7-17.doi: 10.7506/spkx1002-6630-20211123-288

• Food Chemistry • Previous Articles     Next Articles

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

JING Xuelian, CAI Yongjian, CHEN Bifen, ZHAO Mouming, ZHAO Qiangzhong   

  1. (School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
  • Online:2022-10-25 Published:2022-10-26

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

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